Killer Shrimp
The wait at Katsu-ya was 45 minutes, so I suggested Killer Shrimp right across it. I have seen and heard about this unusual restaurant, but with that name it never appealed to me. Parking along Ventura Blvd on a Saturday night is impossible, unless you valet, so seeing the half empty spaces, I was having second thoughts.
My friend called and said there was no wait, as I expected, and when I entered this place I thought about Kill Bill the movie. It looked straight out of a set of any Tarantino flick, red, black, dim, Chinese lanterns, gold stars and 70’s like music. There was a one-page paper menu with three main choices: Original, Pasta or Rice. Caesar salad, sweet potato pecan pie and soda, another half page sheet for beer and wine selection and a brief explanation about the Killer Shrimp.
I forgot to inquire about its history, but they served shrimp prepared gumbo style. Spicy, saucy and shrimp (with or without shells) for $16.99. As soon as the waiter brought a large colander filled with cut French bread, I should have decided to stick with the Original. I was right. The rice soaked most of the juices and a dozen or so shelled shrimp on top didn’t look appetizing to me. My friends were happy with their angel hair pasta. But all of us wished we all had the Original.
They have a location at Marina del Rey and another somewhere in LA. One patron has been a customer for the last 15 years. Now that’s a lot of gumbo.
1/4 cup butter
1 tablespoons olive oil
1 tablespoon chili sauce
2 tablespoons Worcestershire sauce
2 teaspoons fresh squeezed lemon juice
1/2 lemon, sliced with peel
4 large cloves garlic, minced 1 teaspoon chopped parsley
1 small Anaheim chile peppers, chopped
(optional) 1 tablespoon crushed red pepper flakes
1 teaspoon dried oregano
1 tablespoon Tabasco pepper sauce
1 pound large shrimp with tails (peeled and deveined)uncooked
French Bread for dipping
In a large saucepan over medium heat, simmer butter, olive oil, chili sauce, Worcestershire sauce, lemon juice, lemon, garlic, parsley, Anaheim chile, red pepper flakes, oregano and Tabasco until well blended. Remove from heat and let cool.
Place sauce in a zip-lock bag; add shrimp. Refrigerate at least 8 hours or overnight.
Preheat oven to 350 degrees. Place sauce and shrimp in a large shallow baking pan; bake approximately 10 to 15 minutes or until shrimp are opaque in center (cut to test). Remove from oven.
Place mixture in shallow bowls and serve with a crusty French bread for dipping in sauce (this dish is eaten with your fingers). Makes 4 servings.
My friend called and said there was no wait, as I expected, and when I entered this place I thought about Kill Bill the movie. It looked straight out of a set of any Tarantino flick, red, black, dim, Chinese lanterns, gold stars and 70’s like music. There was a one-page paper menu with three main choices: Original, Pasta or Rice. Caesar salad, sweet potato pecan pie and soda, another half page sheet for beer and wine selection and a brief explanation about the Killer Shrimp.
I forgot to inquire about its history, but they served shrimp prepared gumbo style. Spicy, saucy and shrimp (with or without shells) for $16.99. As soon as the waiter brought a large colander filled with cut French bread, I should have decided to stick with the Original. I was right. The rice soaked most of the juices and a dozen or so shelled shrimp on top didn’t look appetizing to me. My friends were happy with their angel hair pasta. But all of us wished we all had the Original.
They have a location at Marina del Rey and another somewhere in LA. One patron has been a customer for the last 15 years. Now that’s a lot of gumbo.
1/4 cup butter
1 tablespoons olive oil
1 tablespoon chili sauce
2 tablespoons Worcestershire sauce
2 teaspoons fresh squeezed lemon juice
1/2 lemon, sliced with peel
4 large cloves garlic, minced 1 teaspoon chopped parsley
1 small Anaheim chile peppers, chopped
(optional) 1 tablespoon crushed red pepper flakes
1 teaspoon dried oregano
1 tablespoon Tabasco pepper sauce
1 pound large shrimp with tails (peeled and deveined)uncooked
French Bread for dipping
In a large saucepan over medium heat, simmer butter, olive oil, chili sauce, Worcestershire sauce, lemon juice, lemon, garlic, parsley, Anaheim chile, red pepper flakes, oregano and Tabasco until well blended. Remove from heat and let cool.
Place sauce in a zip-lock bag; add shrimp. Refrigerate at least 8 hours or overnight.
Preheat oven to 350 degrees. Place sauce and shrimp in a large shallow baking pan; bake approximately 10 to 15 minutes or until shrimp are opaque in center (cut to test). Remove from oven.
Place mixture in shallow bowls and serve with a crusty French bread for dipping in sauce (this dish is eaten with your fingers). Makes 4 servings.
posted by cybro at 11:09 AM
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