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    You are in: Home / Southern / Louisiana Killer Shrimp Recipe
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    Louisiana Killer Shrimp

    Average Rating:

     5 Total Reviews

    Showing 1-5 of 5

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    • on April 30, 2009

      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.

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    • on April 17, 2009

      We injoyed thoroughly. Nothing to say other than follow the Chef's instructions. Served with steamed rice. Thanks Sherry! Made for PAC Spring '09

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    • on December 12, 2008

      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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    • on September 14, 2008

      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.

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    • on January 24, 2008

      Outstanding is all that I can say Bravo!!!!!!!!!!

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    Nutritional Facts for Louisiana Killer Shrimp

    Serving Size: 1 (647 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 801.8
     
    Calories from Fat 292
    36%
    Total Fat 32.4 g
    49%
    Saturated Fat 16.7 g
    83%
    Cholesterol 320.2 mg
    106%
    Sodium 2804.5 mg
    116%
    Total Carbohydrate 68.8 g
    22%
    Dietary Fiber 5.0 g
    20%
    Sugars 4.4 g
    17%
    Protein 55.9 g
    111%
    Detailed Nutrition Values About Nutrition Info

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