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Jack Shrimp, Killer Shrimp

----- Original Message ----- 
From: Jane
Sent: Friday, September 02, 2011 6:12 PM
Subject: Ca.Dreaming...shrimp!

Hi again; 
This time I'm hoping you can help me get the recipe for "Jack's Shrimp"
which is also the name of the restaurant in Newport Beach, Ca. I moved 
from the Coast in '92 and every time I go back I stop and devour a whole 
bowl with french bread for dipping and never feel guilty. Don't get back 
too often. Would love to make it here in Montana. 
thank you again for such a fun website. 

Hi Jane,

No luck with the actual recipe from Jack Shrimp. It's a secret that apparently has not been shared. "Killer Shrimp" in Marina del Rey is said to use the same recipe. Here are some "tastes like" recipes:


Every Pot in the House

Steamy Kitchen

Kurt's Thoughts

Recipe Gold Mine


Killer Shrimp


2 TBLS fresh or dried rosemary,
2 Tsps thyme,
1 Tsp black pepper,
2 cloves garlic, peeled and chopped,
1/2 tsp fennel seed,
1 tsp celery seed,
1 tsp crushed red pepper flakes,
2 qts. clam broth (you can use chicken broth if making Killer Chicken),
3 ozs. tomato paste,
1 stick salted butter,
shrimp (duh!),
french bread.

Preparation: Using a mortal and pestle (a meat tenderizer and a plastic bag works too), 
partially grind the rosemary, thyme and fennel seeds. Break up the spices, rather than 
grinding them. Mix all of the ingredients into a cooking pan (except the shrimp) and 
simmer for an hour but up to 2 hours (longer the better). Just before serving, add the 
raw, peeled and deveined shrimp( you can leave the shells on if you prefer). Simmer for 
about another 2 minutes in order to cook the shrimp. Once completed, serve in a giant bowl 
with some cut up soft french bread. 

Zuppa di Pesce

----- Original Message ----- 
From: "Erin" 
Sent: Tuesday, August 30, 2011 6:41 PM

We had dinner at Arturo's in Florida (Marco Island) and had the most 
delicious meals and I was wondering if you could possibly find the recipe 

Buca - de Besch (thats phonetic) or maybe Buca - De Pesche not sure but it 
was a seafood dish over pasta with a spicy sauce so delicious and then to 
top it off the most amazing cheesecake that I would totally kill for.  I'm 
not sure if they make their cheesecake or if its purchased from a supplier 
but it is totally awesome and if you could help me find a recipe or a 
supplier I would be forever grateful.

Thanks much


Hello Erin,

"Arturo's" is a very popular name for Italian restaurants. They do not appear to be a restaurant chain, but there are Arturo's restaurants in many cities.

I found a menu from Arturo's Marco Island here:
Arturo's Menu

The only dish listed that has a name similar to your phonetic offering is "Zuppa di Pesce", which means "fish soup". Arturo's Marco Island serves it over linguini, so it might not seem like a soup.

I could not find a recipe for it from Arturo's Marco Island, However, zuppa di pesce is a traditional Italian dish, so there are recipes available.

Something to consider, though, is that besides the fact that every chef puts his own touch on a dish like this, zuppa di pesce is one of those seafood dishes that uses whatever fish and shellfish is available fresh at the location of the restaurant. In Florida it may contain different fish and shellfish than it would in the Northeast or in the West. It just depends on what's available. So, while I can give you a recipe, it may not taste the same as what you had at Arturo's Marco Island.

There is a video here of the chef from Arturo's in Mahopac, New York making zuppa di pesce:
Zuppa di Pesce
There are half-a-dozen other videos on YouTube of this dish being made.

Also, there is a recipe below.


zuppa di pesce

Created by Chef David Rogers of Restaurant Associates

2 bulbs fennel
1 yellow onion
2 stalks celery
2 large carrots
1/4 cup olive oil
2 qt. fish stock
1 bottle white wine
1 can San Marzano tomatoes
1 ounce saffron threads
1 bunch Italian parsley
1 lb. fish pieces, cod, halibut, or any white fish
10 each mussels
10 each little neck clams
1/2 lb. calamari (rings and tentacles)
rustic or French bread, toasted

Small-dice fennel, onion, celery, and carrots. In large pot, sauté 
vegetables in olive oil until tender. Add crushed tomatoes, wine, 
fish stock, and saffron threads. Season with salt and pepper. 
Simmer until flavors are married. Clean clams and mussels. Add 
seafood to the finished base and cook over medium heat until clams 
open. Portion into shallow bowls, finish with chopped parsley and a 
toast point made from rustic bread. serves 6 - 8 


----- Original Message ----- 
From: Kathleen 
Sent: Tuesday, August 23, 2011 3:28 PM
Subject: Caravella Limoncello

Good afternoon Phaed,

I'm wondering if you have ever seen a copy cat recipe for Limoncello. 
I just had a shot of this lemon liquor the other day and was hoping that 
there's a way to make it instead of searching the world over in every 
liquor store around. 

This particular liquor is made from lemons in Italy. It is said to ease 
the 'pain' of overeating. So one would have it as an after dinner drink. 
The Caravella is, I believe, the company that makes it. I have found a 
number of recipes with this liquor as an ingredient, but not a copy cat 
recipe for it.

Thank you in advance for your assistance. 


Hi Kathleen,

Caravella is just one brand of the lemon flavored liqueur known as "limoncello". There is no copycat recipe for any particular brand of limoncello such as Caravella, but there are several generic limoncello recipes around. These recipes are made using vodka as a base. See these pages:



Seattle Weekly

Patty Mitchell


Summer Berry Pie

----- Original Message ----- 
From: marylynn 
Sent: Tuesday, August 23, 2011 11:03 AM

I am looking for a recipe for an American dessert my husband and I tasted in Australia.
It had a shortcake base, and a kind of cream cheese or cheesecake layer - the ice box 
type I think -then a layer of strawberries and other buries in a jelly -in the Australian 
sense [not jam].
Then topped with some cream. [not a layer]
The base was light and crumbly.
Would you have any idea of the recipe?
Thanks a million,

Hi Marylynn,

Please don't assume that I know what you mean by a "shortcake base" or by "jelly - in the Australian sense".

American pies of this sort usually have a graham cracker crumb (base), or a piecrust base, or a cookie (biscuit in Australia) crumb base. I'm not familiar with a shortcake base. We have a dessert here called "strawberries and shortcake", but the "shortcake" is a type of sponge cake. By jelly, is that jelly in the American sense? I don't know what you mean here. It also would be most helpful to know what sort of berries other than strawberries were in the pie.

I found a recipe for "Summer Berry Pie" with a pre-made "shortbread" crust, which is what we would normally call a piecrust crust. It has a layer of cream cheese, and then a mixture of strawberries, raspberries, and blueberries thickened with cornstarch (corn flour in Australia, I believe). But that's not what I would call a "jelly". It is suggested to be topped with whipped cream or whipped topping. It seems close to your description, and it has the correct name. See:

If this is not what you want, I will need more details in order to find the correct recipe.


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