Louisiana Killer Shrimp

"OHHHHHHMANNNNN is all I can say about this dish. This is one of my "secret" oft requested recipes and I've decided to share it with you because nothing this good should be kept secret."
 
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photo by gailanng photo by gailanng
photo by gailanng
Ready In:
2hrs 15mins
Ingredients:
11
Serves:
4-6
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ingredients

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directions

  • Crunch up the rosemary and thyme using fingers.
  • Place all ingredients, except shrimp and french bread, in a large pot.
  • Simmer this mixture for 2 1/2 hours.
  • Five minutes before serving add shrimp and cook about 3-4 minutes or until shrimp is done.
  • Serve shrimp with broth and toasted French bread for sopping the broth.

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Reviews

  1. I had to do something oh so wrong. I prepared the sauce mixture early in the day. About 2/3 into the cooking time I felt something was needed. I added salt which is not listed in ingredients, about 5 more garlic cloves and a dash of cayenne. After refrigerating, hopefully to meld flavors, I reheated the mixture and added the shrimp. The 3 minute cooking time was not enough for the shrimp to absorb the flavors in my humble opinion and the sauce seemed unremarkable.
     
  2. We injoyed thoroughly. Nothing to say other than follow the Chef's instructions. Served with steamed rice. Thanks Sherry! Made for PAC Spring '09
     
  3. This is, indeed, a great recipe. I am preparing it again tonight. I use chipotle powder in place of red pepper flakes (simply because I have it).
     
  4. This was truly awesome. It reminded me of the Killer Shrimp restaurant in Marina del Rey, California. I cooked mine in the slow cooker for 2.5 hous. Might even be better tomorrow. Thanks for the recipe - this is going on my faves list.
     
  5. Outstanding is all that I can say Bravo!!!!!!!!!!
     
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Tweaks

  1. I've found that rosemary does not simply crumble or dissolve. Therefore you have two choices 1. dice it. 2. strain it and the leftover solids with a fine spegetti strainer. I chose #2 because it makes the mixture smoother w/o losing any flavor. I also used elephant Garlic approximate 5 cloves (it stays more moist and is easier to work with). I also used celery salt in place of seed. We served it with Lobster Tails in a different recipe similar but contrasting enough that the whole experience was quite delicious. Also go 1/4 teaspoon increments with the pepper flakes unless your a big fan of heat.
     
  2. This is, indeed, a great recipe. I am preparing it again tonight. I use chipotle powder in place of red pepper flakes (simply because I have it).
     

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