Something about the spices really gets my taste buds going, and my stomach will gladly follow, where ever that may be. The garlic, the cayenne pepper, the paprika, and all those other delectable herbs. So it should come as no surprise that Killer Shrimp really makes my blood boil, and in such a good way.
For years, Killer was a tiny restaurant located on the second story of a non-descript strip mall on a section of Washington Blvd. that straddles Marina del Rey and Venice Washington Blvd. But several years ago, it disappeared. Gone forever were those bowls of steaming hot, shelled shrimp in a spicy, Louisiana-inspired broth served with fresh French bread. There was nothing else on the menu but wine and beer. Or that might has well have been.
There were rumors that the genius behind Killer Shrimp, namely the simple recipes whipped into a fine concoction of flavor might resurface as in the frozen food aisle of your nearest supermarket. The thought made me cringe, sort of, that is until I'd feel the itch. You know, that craving deep down for your favorite comfort food, which turns even the most discerning foodie into nothing more than a junkie looking to score his next hit on Hollywood Blvd. (OK, a bit much, I admit, but you get the point.)
Basically, I really liked the place. I mean really. So when news broke last summer that Killer Shrimp was reopening, you can imagine my excitement. It was uncontainable, even to the point that I broke my own cardinal rule of dining at a new establishment, no matter the pedigree, and visited two nights after it open, Labor Day weekend of last year. I immediately kicked myself, as the broth was, I guess warm, and the first basket of bread was, well not fresh. And the service left a lot to be desired. I was also taken aback that the square footage of the new restaurant, located on the site of the former Pan Pacifico on Admiralty, grew by tenfold. There was even a sports bar. And if that wasn't enough, the menu also grew by about two dozen new fish and meat plates.
So I stayed away, all of about three months. Now normally I refuse to eat at a new restaurant for about six months to allow the staff to work out the kinks. It took Killer Shrimp half that time to reach perfection.
Friends and I decided to give the place another try in early December. Mmmm, good sign, as the heat returned. We were even pleasantly surprised by the lobster mac 'n cheese. And the bar is a surprisingly good place to catch the game while you roll up your sleeves and go shrimp diving in a seemingly endless bowl of broth.
To make a long story short, I've been back four times in the two months since, and the bowl keeps getting better. I've yet to try any other plates, minus a couple of the appetizers (the popcorn shrimp is decent but can't touch Rock 'N Fish at the Manhattan Beach Pier), as it almost seems like heresy to order anything but the old standby.
I eventually will, after maybe another dozen bowls of Killer Shrimp.
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