Doesn’t the name Killer Shrimp make you chuckle a little? Thinking about those tiny, harmless critters floating around in the ocean, all unbothered, and then to just become completely intimidating… it just gives us a good laugh. Anyway, back to our regularly scheduled programming. These plump, coastal bites might not be scary, but when combined with the garlicy, tomatoey broth they’re swimming in, they’re sure to freak your taste buds out in the best way possible! They won’t know what hit them, but yet will be begging for more! So, watch out! These Killer Shrimp aren’t joking around. They’re on the prowl and ready to satisfy!
Ingredients
- 1 tablespoon fresh or dried rosemary
- 2 teaspoons thyme
- 1/2 teaspoon fennel seed
- 4 ounces butter
- 3 ounces tomato paste
- 1 teaspoon celery seed
- 2 cloves garlic, peeled and chopped
- 1 teaspoon crushed red pepper flakes
- 2 quarts clam broth
- 2 pounds shrimp, raw, peeled, deveined
Directions
Step 1 –Add the rosemary, the thyme, and the fennel seed to a mortar bowl and use the pestle to break them up until they are partially ground, but still recognizable.
Step 2 –Melt the butter in a large stockpot over low heat.
Step 3 –Add the tomato paste to the butter and cook until it loosens.
Step 4 –Add the spice mixture, the celery seed, the garlic, the crushed red pepper flakes, and the clam broth to the tomato paste mixture and cook, about 1 hour.
Step 5 –Add the shrimp to the broth mixture and simmer, stirring regularly, until they are plump and cooked through, about 2 minutes.
Step 6 –Serve the shrimp in bowls with enough of the broth to completely cover them.
