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Killer shrimp (split from Los Angeles board


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Home Cooking Shrimp

Killer shrimp (split from Los Angeles board

GK in SO | | Sep 14, 2010 07:47 PM

khh1138, your recipe looks pretty good, but I've got one that's spot on tasting like the shrimp served at both Killer and Jack Shrimp. Anytime I've made it, it's been a huge hit. If possible, use wild shrimp instead of farmed, it makes an incredible difference taste-wise.

Spicy Cajun Shrimp

1 – 1 ½ pounds unshelled shrimp
1/3 cup olive oil
1/3 cup butter
1 medium onion, thinly sliced
4 garlic cloves, minced or pressed
1 tsp dried thyme
1 tsp crumbled dried rosemary
1 tsp ground black pepper
½ tsp cayenne pepper (or to taste)
2 tsps sweet paprika
2 tbls Worcestershire sauce
½ cup dry white wine
2 tbls fresh lemon juice

Rinse the shrimp and set aside.

Heat the oil and butter in a large heavy skillet until the butter has melted. Add the onion and garlic and sauté on medium heat for 4 to 5 minutes, until the onions are softened.

Stir in the thyme, rosemary, black pepper, cayenne pepper, paprika and the shrimp and sauté for another minute or so, stirring to turn the shrimp. Pour in the Worcestershire sauce, wine and lemon juice. Simmer for 3 or 4 minutes, until the shrimp are pink and tender, but be careful not to overcook them.

I often add a few fresh tomatoes. Serve over rice or pasta, or serve with sliced crusty French bread to sop up all the juice.

Enjoy! Anyone who makes this, please post your comments!

Jack Shrimp Restaurant
2400 W Coast Hwy Ste M, Newport Beach, CA 92663

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