Forests Shrimp Net

 

Ingredients:

2 lbs. medium shrimp, deveined 
2 red potatoes, cooked and quartered 
12 carrots, cut in 6-inch strips 
12 celery stalks, cut in 6-inch strips 
4 lemon wedges 
4 fl. oz. melted butter 
4 frozen corn cobbettes 
2 tbsp. Cajun seasoning 
1 tbsp. minced garlic 
Dash liquid smoke (optional) 

For the Poaching Liquid:

1 gal. water 
1/4 c. Durkee's Hot Sauce 
4 bay leaves 
1 tbsp. Bubba Gump Brand Seafood Boil Spice 
1/4 c. beer

Preparation:

Combine all poaching liquid ingredients and then bring to a boil. Then reduce to a medium simmer. 
Add shrimp, vegetables, corn, potatoes, and lemon wedges and cook until shrimp is completely done. 
Remove ingredients from poaching liquid, strain and place in stainless steel bowl. 
Add butter, Cajun spice, garlic and Liquid Smoke and toss together. 
Serve on large platter with extra lemon wedges.

Bubba Gump Shrimp Co. Shrimpin Dippin' Broth

Serves 4

Ingredients:

1 lb. medium shrimp, peeled and deveined 

1 fresh baguette 
1 c. cooked white rice 
Lemon wedges 
2 tbsp. butter 
1/2 tbsp. Worcestershire sauce 
1 tsp. black pepper 
1 tsp. Cajun spice 
1/2 tbsp. minced garlic

For the Broth:

1/2 tbsp. butter 
12 oz. clam juice 
1 tsp. Worcestershire sauce 
1/2 tsp. pepper 
1/2 tsp. Cajun seasoning 
1 tsp. minced garlic 
1 chicken bouillon cube 
1/4 tsp. sugar

To Prepare The Broth:

Sauté pepper, Cajun spice, and garlic in butter for five minutes over medium heat. 
Add remaining ingredients. Bring to a boil. Turn down to simmer and leave on stove until ready to serve.

Preparation:

Melt butter in pan, add shrimp, Worcestershire sauce, pepper, Cajun spice and garlic and cook to medium rare. 
Add broth and bring to a simmer. 
Serve in large bowl over rice with baguette and lemon wedges.

 

If you're too busy to help those around you succeed, you're too busy.

- Bob Moawad