It was a sad day when Killer Shrimp by us closed down. BUT as soon as I hit the internet all the copy cat recipes came up for this finger-licking goodness. I'm not a fan of rosemary but this recipe needs it and simply will not be the same without it, so don't skip it. It's a great recipe for a crowd so invite your friends over, get some baguette and start pealing the delicious shrimp and dunking that baguette in the most amazing broth.
Ingredients:
2 tbsp dried rosemary
2 tsp dried thyme
2 quarts chicken stock
8 oz clam juice
1 stick of butter (1/2 cup)
5 garlic cloves, chopped
3 oz tomato paste
1 tsp crushed pepper flakes (or ground) - once again adjust to taste
1 tsp pepper
1 cup white wine
1.5 lb raw shrimp, shells on but deveined
Put all the ingredients except for wine and shrimp into a large pot and simmer it for 30 minutes. Add wine and cook for another hour. Add shrimp and cook for 2 to 3 minutes until no longer raw. Serve in bowls with lots of delicious broth and a fresh baguette for dunking!
Enjoy this finger-licking goodness!!
Ingredients:
2 tbsp dried rosemary
2 tsp dried thyme
2 quarts chicken stock
8 oz clam juice
1 stick of butter (1/2 cup)
5 garlic cloves, chopped
3 oz tomato paste
1 tsp crushed pepper flakes (or ground) - once again adjust to taste
1 tsp pepper
1 cup white wine
1.5 lb raw shrimp, shells on but deveined
Put all the ingredients except for wine and shrimp into a large pot and simmer it for 30 minutes. Add wine and cook for another hour. Add shrimp and cook for 2 to 3 minutes until no longer raw. Serve in bowls with lots of delicious broth and a fresh baguette for dunking!
Enjoy this finger-licking goodness!!
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