Killer Shrimp

A legendary LA-style shrimp dish copied from the now-closed Killer Shrimp restaurant in Studio City. The concept is elegant in its simplicity: build a fiercely herbed, spicy broth, simmer it long enough for the flavors to deepen, then drop raw shrimp in for exactly the right 2 minutes to poach through.

The herb prep is deliberate. Use a mortar and pestle to break (not grind) the rosemary, thyme, and fennel seed. You want recognizable pieces of each in the final broth, not a fine powder. Those visible herbs are part of the dish’s signature character.

Simmer the broth an hour or two before the shrimp goes in. Heat breaks down tomato paste, mellows the garlic, and lets the red pepper heat bloom through. By the time the shrimp hits the pot, the broth has become something deeply savory and crimson.

Chef Tips

• Use shell-on shrimp if you don’t mind eating with your hands. The shells flavor the broth as the shrimp poaches.
• Don’t overcook the shrimp. Two minutes is the magic number. Rubbery shrimp ruin this dish.
• Have crusty bread at the ready. The broth is the whole point; soaking bread into it is mandatory, not optional.
• Serve in deep bowls so the broth almost covers the shrimp. Shallow bowls waste the best part.

Variations

• Add white wine or beer to the broth for extra depth; reduce slightly after adding.
• Stir in a splash of fish sauce or Worcestershire for a more umami-heavy version.
• Finish with fresh chopped parsley and a drizzle of good olive oil to brighten the heat.