This is not quite right. There is no olive oil in the recipe, only butter, and there is no paprika or Worcestershire. There is lemon, although I usually just toss in half a lemon at the beginning and pull it out after 10 min. I use twice as much wine. The recipe absolutely requires fennel seed and about double the rosemary as here. And as others have noted, this recipe is missing the broth. 1.5 qt of chicken broth plus 8 oz of clam juice.
There is a secret ingredient, which I am sorry, but I cannot name. Suffice it to say that it brings in a necessary umami note. Feel free to experiment.
Sorry, I meant Studio City, not Culver City.
I went by there on Tuesday and there are no signs of activity other than the signs posted on the doors. That venue, though....it has changed hands so many times over the years. 10 years ago we lived aboard in MdR and the place was a Reuben's. They were a steakhouse with locations in MdR and Redondo. Popular for brunches, birthdays, etc. And yes, the place is HUGE.
Killer Shrimp used to have 3 locations, MdR/Venice, Redondo Beach, and Culver City. I never was in the Culver City one, but the other 2 were tiny. The three together would not have been as big as the old Reuben's.
I just don't see how a concept like KS could have enough appeal to fill that space night after night.
Not to mention how off-putting the venue is. It is dark and foreboding....
Part of the appeal of Killer Shrimp was the semi-goth atmosphere, which I also don't see translating well into either the old Edie's space or the old Reuben's space.
All of which is a shame because I would dearly love for Killer Shrimp to return. But in the meantime, I have perfected the recipe and make it at home all the time in its purest form: just the shrimp, broth, and bread.