Monday, January 25, 2010

The Constant Chef?

Many years ago when the Internet was still new, I followed and participated in several news groups. One was called The subject came up about a restaurant in California that served a dish called Jack's Killer Shrimp. I was going through old files and found the recipe that was posted on that news group back in 1995. I had never made it before and with Rocketman home for a while I am cooking more.

Jack's Killer Shrimp

2 quarts chicken broth
2 tablespoons dried rosemary
2 teaspoons thyme
1 teaspoon ground black pepper
1 small head of garlic, cloves peeled and chopped
2 teaspoons fennel seed
A couple of dashes of Tabasco sauce
1/2 of a 6 ounce can tomato paste
Shrimp (I used about 1 pound)
French bread

Using a mortar and pestle, grind the rosemary, thyme and fennel seed. I didn't have one so I used a Ziplock bag and just pounded the heck out of it using a meat tenderizer.

Mix the ingredients in a pot. Simmer for about an hour or two. Just before serving, add the raw shrimp. Serve in bowls with French bread. Soak up the broth with the bread.

It was delicious and Rocketman had only one complaint. He wanted me to make it with rice as an accompaniment next time. He thought there just wasn't enough different things to eat. It was the shrimp with broth and bread. I think he has been in Korea too long and may have expected me to serve 6-10 side dishes. But I will make it again with rice.

1 comment:

  1. Becky, There is actually a restaurant out here called Killer Shrimp. That's all they serve! Shrimp with your choice of rice or bread! Their beverage menu is bigger!!!


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