The more I experiment with this supposed recipe that’s been floating around the Internet at AllRecipes.com and other locations, the more I’m convinced that it’s WAY the hell off base. People seem to think that the Internet is the source of all truth without realizing that it only contains the information that other people WANT you to know. It just goes to prove how, much like Wikipedia, the Internet is full of truthiness (information that ‘feels’ true but has no fact to back up it’s claim) but often very little actual truth.
In any case, nothing much to report because I got really sick due to some packaged goods that gave me food poisoning that had nothing to do with Killer Shrimp. (Damn you Munchos! Damn you to hell!) But a couple things arose in my quest for “Killer Shrimp” I thought was notable:
KILLER SHRIMP… IN CHICAGO?!?
This is no joke. Apparently, the owner of the original Killer Shrimp chain moved to Chicago. Bastard. And he’s opening up a store there this summer. No one seems to have details however other than, it’s in Chicago, and it’s happening this summer.
Yes, this is the original Killer Shrimp. Along with the original Killer Shrimp logo. Here’s the front end web site that they’ve set up for the new restaurant:
- Killer Shrimp Chicago
Great. So he closes up shop in Studio City & Marina Del Rey to open up in Chi-town? Sorry. I can’t get behind that at all. Oh who am I kidding. I’ll probably fly in just to get a sample of the broth to retest against my current formula/recipe. Thank God for United Frequent Flyer miles.
JACK SHRIMP… BROTHER OF THE KILLER SHRIMP GUY
The other thing is that there’s a place in Newport Beach called “Jack Shrimp” which has a broth reportedly identical to that of Killer Shrimp. The reason is, “Jack Shrimp” is run by Jack Jasper, the brother of the guy who ran “Killer Shrimp”.
The story, according to my friend Stephanie and this LA Times news article, is that Jack’s sister & a partner took their grandmother’s recipe and opened up the Killer Shrimp chain – strictly selling shrimp broth and only shrimp broth. Meanwhile, Jack set up his own restaurant in Newport Beach diversifying the menu. If it’s true, and the same recipe is used at both locations, this could be a boon to figuring out what the recipe is.
Hey – it beats flying to Chicago.
- Jack Shrimp of Newport Beach
My friend, Steph the wonder cook, brought this up a few months ago and I only remembered it today when I was parsing through some old Chowhound threads. I found a mention of the inclusion of “shrimp or fish stock” in a Chowhound post the other day which might provide that all important “savory” taste that I think is still missing. Only one question remains: WTF is Shrimp/Fish stock?
- Shrimp/fish stock?
I’ll give this a try once I figure out what it really is and how much to start with.
And for what it’s worth – the creation of this broth is such a laborious task that I actually don’t think that researching and publishing the recipe is that much of a concern to the restaurants that use it. The dish isn’t that expensive but the cost of preparing it in time and labor is huge. While the overall cost of goods isn’t high, you really have to make it in bulk for it to be worth one’s time which is why doing it as a restaurant dish as opposed to a home-cooked dish really makes a lot of sense.