Carrie and I were regulars at Lee Michaels’ now-closed Killer Shrimp restaurants in Marina Del Rey and Redondo. It was always fun to watch first timers come to grips with the fact that there was nothing on the menu but shrimp. “No Chicken?” “No steak?” No, just shrimp. Shrimp served in a flavorful Cajun broth. Rice, pasta, or bread were the sides. You could peel your own shrimp or order them pre-peeled. If you know Killer Shrimp, you’ll find this recipe very close to the authentic flavor. If you try adding the secret ingredient, let me know how it tastes.

October 18, 2011 update:  We’ve made this recipe a few times and like it more every time.  Crushed rosemary was an improvement.  Toasting the fennel wasn’t worth the effort.  Some other people online have suggested using wine instead of beer, but we have settled on Newcastle Brown Ale.  The yet untried secret ingredient Marmite, is supposed to add a yeasty flavor that we think we have found with the darker ale.  (Update – tried the Marmite and found it way too yeasty.  The yeast from the Newcastle is the perfect balance for us.)

Ingredients:
1/2 cup (one stick) salted butter
8 cloves garlic, minced
2 quarts chicken broth
16 oz clam juice
1 TBS Crystal hot sauce
1½ TBS lemon juice
3 TBS tomato paste
1 tablespoon rosemary
1 teaspoon ground black pepper
1 teaspoon celery seed
1 teaspoon fennel seed
1 tsp dried thyme
1 tsp of red pepper flakes
One bottle Newcastle Brown Ale beer
2 pounds shrimp 50 count per pound

1 loaf French bread for dipping

Directions
In a large pot, sauté the garlic in butter
Pour in the liquids (except for the beer).
Stir in everything else (except the shrimp)
Bring to a boil, reduce heat to low and simmer for an hour, stirring occasionally.
Add beer and continue simmer for two more hours, stirring occasionally.

One half hour before the broth is done, put the frozen shrimp in a collander and run a spray of cold water over them to thaw.
Add shrimp and cook about three minutes or until shrimp are done (opaque).