Killer Shrimp
"Nancy and I loved eating at this hole in the wall restaurant in Marina Del Ray called Killer Shrimp. It was in a strip mall and didn't have much character, but their "killer" shrimp drew a loyal crowd. I recently heard that it had closed, so I've tried to recreate it with help from a few others who have tried. I think what most the other versions you'll find online are missing is the true amount of black pepper used. i remember asking them what made it so spicy, and the answer was "lots and lots of black pepper". If you're squeamish about the cup of butter, try using some olive oil instead. I'd at least use a half a cup of butter though, as it adds an irreplaceable richness to the sauce. Enjoy!..."
INGREDIENTS
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2 quarts chicken broth
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2 tablespoons rosemary
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5 cloves garlic, minced
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2 teaspoons ground black pepper
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1 teaspoon celery seed
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1 teaspoon dried thyme
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1/2 teaspoon fennel seed
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1 cup clam juice
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3 ounces tomato paste
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1 cup butter
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1 cup chardonnay or sauvignon blanc
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2 pounds shrimp with tails or tails and shells (messier, but more like the original!)
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1 (1 pound) loaf Italian of French bread for dipping
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