Jack's Killer Shrimp Recipe

[Becky Meverden]

My computer decided to crash and I lost this recipe. If the
Hartman's can e-mail it to me I'd appreciate it. Thanks.
Becky

[Denise Kautter]

I still have it. Here it is:

Jack's Killer Shrimp

2 quarts chicken broth
2 tablespoons dried rosemary
2 teaspoons thyme
1 teaspoon ground black pepper
1 small head garlic, cloves peeled and chopped
2 teaspoons fennel seed
A couple of dashes of Tabasco Sauce or cayenne pepper
1 6-ounce can tomato paste
Shrimp
French bread

Using a mortar and pestle, partially grind the rosemary, thyme, and
fennel seed. He more breaks the spices up than grinds them. In the
end there should still be recognizable pieces of the rosemary, etc.

Mix the ingredients in a pot. Simmer for a long time (an hour or two).
Just before serving, add raw shrimp. Boil until shrimp is done. Serve
in bowls. Each bowl should contain a serving of shrimp and a lot of
broth. In the restaurant, the shrimp almost completely covers the
shrimp. Jack uses peeled shrimp but the restaurant uses unpeeled
shrimp. The dish is eaten with your fingers. Dig out a piece of
shrimp and peel it if necessary. Eat it. Soak up the broth with the
bread and eat that. No utensils.

This recipe makes a lot of broth. Jack likes to eat this pretty
frequently (about once a week) so he pops the left over broth into the
fridge and next week he brings it back up to a boil and cooks the
shrimp for that meal, and so on.

Also, this recipe is more tomato-y than the one used at the restaurant.
Jack likes it that way. Besides, it goes along with his personal
philosophy of using whole things (e.g. a whole bulb of garlic, a whole
can of tomato paste). I'm not as convinced about the extra tomato as
he is. Play around with it and see what you think.

If you like it, I'm sure Jack would love to hear from you.

Kay

[bruce bowser]

Sounds like it might be good with some ramen and Chinese vegetables.

[Ed P]

It would be better suited for that than shrimp. The sauce may be
excellent but would over power the shrimp. You'd get the same taste and
close in texture with a water chestnut at a third the cost.

[Hank Rogers]

Where the hell is Uncle Tojo, when we really need him?

White people are probably attacking him again.

[GM]

As we speak, the Enola Gay is being readied for take - off...

--
GM

[Hank Rogers]

Hey dumbass, we quit snuffing out nips nearly 80 years ago!

Even Tojo knows that.

[GM]

A thousand pardons...

All these historical "timelines" can be a mite confusing...

--
GM

[Michael Trew]

On 8/5/2023 2:21 PM, Ed P wrote:
> On 8/5/2023 10:59 AM, bruce bowser wrote:
>> On Saturday, August 12, 1995 at 3:00:00 AM UTC-4, Denise Kautter wrote:
>>> I still have it. Here it is:
>>> Jack's Killer Shrimp
>>> 2 quarts chicken broth
>>> 2 tablespoons dried rosemary
>>> 2 teaspoons thyme
>>> 1 teaspoon ground black pepper
>>> 1 small head garlic, cloves peeled and chopped
>>> 2 teaspoons fennel seed
>>> A couple of dashes of Tabasco Sauce or cayenne pepper
>>> 1 6-ounce can tomato paste
>>> Shrimp
>>

>> Sounds like it might be good with some ramen and Chinese vegetables.
>
> It would be better suited for that than shrimp. The sauce may be
> excellent but would over power the shrimp. You'd get the same taste and
> close in texture with a water chestnut at a third the cost.

I agree with you and Mr. Bowser. Although I wouldn't mind some cheap
frozen peeled shrimp in with the noodles.