Spicy Prawn Soup

    3 hours 15 minutes

    This is an easy spicy prawn soup with lots of flavour and a little kick. Use crusty bread to soak up the delicious broth when you've eaten the prawns.

    130 people made this

    Serves: 8 

    • 2 litres chicken stock
    • 1 cup (250ml) seafood stock
    • 2 tablespoons rosemary
    • 5 cloves garlic, minced
    • 1 teaspoon ground black pepper
    • 1 teaspoon celery seeds
    • 1/2 teaspoon fennel seeds
    • 1/2 (185g) tin tomato paste
    • 250g butter
    • 1 cup (250ml) white wine
    • 1 kg prawns, with tails
    • 1 baguette

    Preparation:15min  ›  Cook:3hours  ›  Ready in:3hours15min 

    1. Pour stocks into a large pot and mix in rosemary, garlic, pepper, celery seed, fennel seed, tomato paste and butter. Bring to a boil, reduce heat to low and simmer 1 hour, stirring occasionally.
    2. Stir wine into the soup and continue to simmer and occasionally stir for 2 hours.
    3. Just before serving stir in prawns. Continue cooking 3 minutes or until prawns are opaque. Serve with bread for soaking up all the yummy broth.

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    Reviews in English (123)


    We have updated this recipe due to an error in the amount of butter.  -  02 May 2006  (Review from Allrecipes USA and Canada)


    First of all, we live in Marina del Rey and have eaten at Killer Shrimp at least 50 times. The title of this recipe is mislabeled in that this recipe is called a "soup," where in fact it is a recipe for a dipping "broth." The restaurant serves shell-on shrimp in the broth along with french bread for dipping. The shrimp is eaten with your fingers like peel-and-eat shrimp. No spoons involved nor carrots, celery, onions or mushrooms. This is not a soup! That being said, if you add red pepper flakes to this recipe and reduce the tomato paste, this is a tasty and very close version of Killer's "broth."  -  16 Mar 2008  (Review from Allrecipes USA and Canada)


    I too am a big fan of the original Killer Shrimp and have achieved a nearly identical flavor through years of experimentation. This recipe as given has several points that will cause it to deviate from the real KS taste. (1) Too much butter. It should be 1 stick (1/2 cup) at the most and some people may find they would rather use less. (2) The shrimp MUST have the whole skin on. The flavor that the shrimp peels adds to the mix is essential, yet indefinable. (3) Double the amount of clam juice to 16 oz (4) reduce the rosemary by 1/3 and double the amount of fennel, add 1 tsp dried thyme (5) reduce the tomato paste to 3 TBSP (6) add salt, preferably sea salt (7) add 1 tsp of red pepper flakes (or to taste) (8) add hot sauce to taste. Finally, there is a secret ingredient involved, which I am not prepared to divulge. But the above will get you close. Another reader stated she made this without fennel---without fennel it is not killer shrimp---it's just soup.  -  12 Aug 2008  (Review from Allrecipes USA and Canada)