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Bubba gump cookbook recipes

 

 about 1 year ago

Bubba's Cocktail Sauce
Page 103

Bubba Gump Shrimp Co. Cookbook

1 cup chili sauce

1/3 cup lemon juice

3 tablespoons prepared horseradish

1 tablespoon Worcestershire sauce

1/4 teaspoon hot sauce

Combine all ingredients; cover and chill

Yield: 1 1/2 cups

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Delta Dunkin Sauce
page 103

1 cup mayo or salad dressing

2 tablespoons lemon juice

1/2 cup vegetable oil

1/4 cup catsup

1/4 cup chili sauce

1 teaspoon paprika

1 teaspoon pepper

1 teaspoon prepared mustard

1 teaspoon Worcestershire sauce

Dash of Hot sauce

2 cloves of garlic, minced

1 small onions, grated

Combine all ingredients; cover and chill.

Yields 2 1/4 cups

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Spicy Shrimp Dip
page 34

1 1/2 cups water

1/2 pound medium-size fresh shrimp

1 (3oz) package cream cheese, softened

1 (8oz) carton sour cream

1 (0.7oz) evenlope Italian salad dressing mix

2 tablespoons finely chopped green pepper

2 teaspoons lemon juice

Bring water to a boil; add shrimp, cook 3 to 5 minutes or until shrimp is pink.
Drain well; rinse with cold water. Chill. Peel, devein, and chop shrimp.

Beat cream cheese at medium speed of an electric mixer until creamy. Stir in sour cream
shrimp, and remaining ingredients. Cover and chill at least 1 hour.
Serve with fresh vegetables.
Yields: 1 2/3 cups

Lt. Dan's Lemon Shrimp : Seafood Shellfish Citrus Shrimp

Ingredients :

20 lrg unpeeled fresh shrimp

1/4 cup butter or margarine

3/4 cup fresh crabmeat drained, flaked

1/4 cup dry white vermouth

2 tbl minced fresh parsley

1 1/2 tbl lemon juice

2 x garlic cloves minced

Fresh parsley sprigs for garnish

Lemon wedges for garnish

Method :
Peel and devein shrimp, leaving tails intact; set aside.
Melt butter in a large skillet over medium heat; add shrimp, crabmeat, and next 4 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 4 to 5 minutes.
Spoon mixture evenly into 4 individual serving dishes, arranging shrimp around crabmeat. Garnish, if desired.
This recipe yields 4 servings.

The Bubba Gump Shrimp Co. Cookbook======================

Southern Hush Puppies
page 106

2 cups self-rising cornmeal

1 cip self-rising flour

1/2 teaspoon salt

3 tablespoons sugar

3 large eggs, lightly beaten

1/2 cup milk

1 1/2 cups (6oz) shredded Cheddar Cheese

2 jalapenos, seeded and diced

1 (17oz) can cream style corn

1 large onion diced

Vegetable oil for deep frying

Combine the first 4 ingredients in a large bowl.
Combine eggs and milk; to the dry ingredients, stirring just to moistened.
Stir in cheese, pepper, corn and onion (donot over stir the batter).

Pour the oil to 2 inch depth in a dutch oven; heat to 375 F degrees.
Carefully drop batter by rounded tablespoons into the oil; fry hush puppies
a few at a time, 3 minutes or golden brown, turning once. Drain on a paper
towel.. Yield 3 1/2 doz

-------------------------------------------------

Finger Lickin' R'emoulade Sauce
page 104

1 1/2 cups mayonnaise or salad dressing

2 hard boiled egg yolks,sieved

2 tablespoons minced parsley

2 cloves garlic, minced

1 tablespoon dried chervil

1 tablespoon paprika

1 1.2 tablespoons Creole mustard

2 tablespoons white vinegar

1 tablespoon Worcestershire sauce

Dash of hot sauce

Combine all ingredients, cover and chill.
Yield: 1 3/4 cups

MAHI-MAHI CREOLE

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1 1/2 lb. Mahi-Mahi

1 stick butter

2 tsp. creole seasoning

2 oz. chopped fresh Italian

parsley (about 6 stalks

parsley)

1 pinch dill

1 pinch garlic salt

1 c. fresh chopped mushrooms

1/2 lemon, squeezed

2 Tbsp. sherry wine

1/2 green pepper, chopped

1 small white onion, chopped

2 (8 oz.) cans tomato sauce

Roll fish in creole seasoning. In large iron skillet,

saute fish in butter and sherry wine for 3 minutes. Then put

in oven for 10 minutes at 350 degrees. Remove from oven and take fish

out of skillet and set aside. In same skillet, add green

peppers, onions, parsley, mushrooms, dill, garlic salt, tomato

sauce and 1 tablespoon of sherry wine. Last, add the 1/2

lemon, squeezed, and return fish to skillet. Saute for another

2 to 3 minutes. Then serve and enjoy.

Cooking suggestion: Great with Chardonnay or good

French Chablis.

-----------------------------------------

MAHI MAHI WITH SWEET AND SOUR SAUCE

--------------------------------------------------------------------------------

6 pieces Mahi Mahi (skin
removed)

2 Tbsp. dry sherry

salt and white pepper to taste

Mix together:

1/4 c. blanched, slivered

almonds

2 Tbsp. brown sugar

Garnish:

parsley

lemon wedge

Score fish to form diamonds, about 1/2-inch deep.

Sprinkle with sherry, salt and pepper. Dust with cornstarch.

Heat oil and deep-fry until brown. Pour sweet and sour over

fish. Sprinkle with nuts and garnish.

Sauce:

2 Tbsp. oil

3 Tbsp. each: sliced carrots,

onion and mushrooms

1/2 tsp. sugar

ginger root juice

1 1/4 c. chicken broth

1/4 c. each: soy sauce,

vinegar and sugar

1 1/2 Tbsp. cornstarch

2 Tbsp. cold water

Heat oil. Add carrots, onion and mushrooms. Sprinkle

lightly with sugar and ginger root juice; saute 1 to 2 minutes.

Add broth, soy sauce, vinegar and sugar. Mix cornstarch and

cold water. Add to sauce; cook until thickened.

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MAHI MAHI VEGETABLE CURRY

Mahi-Mahi:

--------------------------------------------------------------------------------
2 Tbsp. curry

1/3 c. flour

1/4 c. butter

1/4 c. oil

1 large eggplant, peeled and

cubed

2 c. cubed tomatoes

1 c. chopped onions

1 Tbsp. minced garlic

Stir together curry and flour. Cube Mahi Mahi in 1-inch
pieces. Add to curry mix and coat well. Fry in butter and oil
until done. Place on platter and set aside. Fry onions and
garlic; add tomatoes and simmer 10 minutes. Add eggplant and
simmer for 10 minutes. Pour over Mahi Mahi.
Option: Cubed tofu may be added.

--------------------------------------------

SWEET AND SOUR MAHI MAHI

Remove skim from back. Mix together 20 ounces water
chestnuts, 3 tablespoons marmalade, 7 shakes of vinegar and 1
small onion, chopped. Place over mahi mahi; cover and cook 5
minutes. Mix and cook 2 minutes more (High).

=======================

The Bubba Gump Shrimp Co. Cookbook======================

Southern Hush Puppies
page 106

2 cups self-rising cornmeal

1 cip self-rising flour

1/2 teaspoon salt

3 tablespoons sugar

3 large eggs, lightly beaten

1/2 cup milk

1 1/2 cups (6oz) shredded Cheddar Cheese

2 jalapenos, seeded and diced

1 (17oz) can cream style corn

1 large onion diced

Vegetable oil for deep frying

Combine the first 4 ingredients in a large bowl.

Combine eggs and milk; to the dry ingredients, stirring just to moistened.

Stir in cheese, pepper, corn and onion (donot over stir the batter).

Pour the oil to 2 inch depth in a dutch oven; heat to 375 F degrees.

Carefully drop batter by rounded tablespoons into the oil; fry hush puppies

a few at a time, 3 minutes or golden brown, turning once. Drain on a paper
towel.. Yield 3 1/2 doz
-------------------------------------------------

Finger Lickin' R'emoulade Sauce
page 104

1 1/2 cups mayonnaise or salad dressing

2 hard boiled egg yolks,sieved

2 tablespoons minced parsley

2 cloves garlic, minced

1 tablespoon dried chervil

1 tablespoon paprika

1 1.2 tablespoons Creole mustard

2 tablespoons white vinegar

1 tablespoon Worcestershire sauce

Dash of hot sauce

Combine all ingredients, cover and chill.

Yield: 1 3/4 cups

======

SHRIMP NEW ORLEANS

3/4 c. Creole (hot) or brown mustard

3/4 c. salad oil

4 1/2 tbsp. ketchup

1/2 c. vinegar

Few dashes hot pepper sauce (Tabasco)

3 tbsp. finely chopped celery

3 tbsp. finely chopped green onion

3 tbsp. finely chopped green pepper

Lemon juice (optional)

Worcestershire sauce (optional)

Horseradish (optional)

Mix ingredients together and serve over boiled shrimp on a bed of lettuce with a wedge of lemon.

This is the same sauce server at Arnaud's Restaurant and may be refrigerated indefinitely.

=================
Bubba Gump's Shrimp Cocktail

: Appetizers Seafood Shellfish Shrimp

Ingredients :

6 cup water

2 tbl salt

2 x bay leaves

1 x lemon halved

1 x celery stalk cut 3" pieces

2 lb unpeeled medium-size fresh shrimp

4 cup shredded lettuce (optional)

Bubba's Cocktail Sauce (see recipe)

Lemon wedges for garnish

Method :
Combine first 5 ingredients in a Dutch oven. Bring to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with cold water. Chill. Peel and devein shrimp.
Arrange lettuce on individual serving plates, if desired. Top with shrimp. Serve with Bubba's Cocktail Sauce. Garnish, if desired.
This recipe yields 8 servings.

kare11

Posted: Mar 5, 2005 02:14 AM Msg. 24 of 30
Bubba Gump Shrimp Company Forrest's Shrimper's Net-Catch

Source: Bubba Gump Shrimp Company -

2 pounds medium shrimp, de-veined

2 red potatoes cooked and quartered

12 pieces carrots, cut into 6-inch strips

12 pieces celery, cut into 6-inch strips

4 lemon wedges

4 ounces melted butter

4 frozen corn cobbettes

2 tablespoons Cajun Seasoning

1 tablespoon minced garlic

Dash Liquid Smoke (optional)

Poaching Liquid

1 gallon water

1/4 cup Durkee's Hot Sauce

4 bay Leaves

1 tablespoon Bubba Gump Brand Seafood Boil spice

1/4 cup beer

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 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.

Serves 4.

--------------------

Bubba Gump's Coconut Fried Shrimp

1/2 pound unpeeled medium-size fresh
shrimp

3/4 cup pancake mix

3/4 cup beer

Vegetable oil

1/4 cup all-purpose flour

1 cup flaked coconut

Peel shrimp, leaving tails intact; devein, if desired. Combine pancake mix and beer in a small bowl; stir until smooth.

Pour oil to depth of 2 inches into a Dutch oven; heat to 350 degrees F.

Dredge shrimp in flour; shake off excess. Dip shrimp into batter; dredge in coconut. Fry, a few at a time, 45 seconds on each side or until golden. Drain on paper towels.

Yields 4 appetizer servings.

Bubba Gump's Coconut Fried Shrimp

1/2 pound unpeeled medium-size fresh shrimp

3/4 cup pancake mix

3/4 cup beer

Vegetable oil

1/4 cup all-purpose flour

1 cup flaked coconut

Peel shrimp, leaving tails intact; devein, if desired. Combine pancake mix and beer in a small bowl; stir until smooth.

Pour oil to depth of 2 inches into a Dutch oven; heat to 350 degrees F.

Dredge shrimp in flour; shake off excess. Dip shrimp into batter; dredge in coconut. Fry, a few at a time, 45 seconds on each side or until golden. Drain on paper towels.

Yields 4 appetizer servings.
------------------------------------------------------------

Bubba Gump Shrimp Company Forrest's Shrimper's Net-Catch

Source: Bubba Gump Shrimp Company - kare11.com

2 pounds medium shrimp, de-veined

2 red potatoes cooked and quartered

12 pieces carrots, cut into 6-inch strips

12 pieces celery, cut into 6-inch strips

4 lemon wedges

4 ounces melted butter

4 frozen corn cobbettes

2 tablespoons Cajun Seasoning

1 tablespoon minced garlic

Dash Liquid Smoke (optional)

Poaching Liquid

1 gallon water

1/4 cup Durkee's Hot Sauce

4 bay Leaves

1 tablespoon Bubba Gump Brand Seafood Boil spice

1/4 cup beer

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 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.

Serves 4.
---------------------------------------------

Bubba Gump's Shrimp Cocktail Recipe

Ingredients

6 cup water

2 tbsp salt

2 bay leaves

1 lemon, halved

1 stalk celery, cut into 3 pieces

2 lb unpeeled medium-size fresh shrimp

4 cup shredded lettuce (optional)

1 bubba's cocktail sauce

Directions

Combine first 5 ingredients in a Dutch oven. Bring to a boil; add
shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain
well; rinse with cold water. Chill. Peel and devein shrimp.

Arrange lettuce on individual serving plates, if desired. Top with
shrimp. Serve with Bubba's Cocktail Sauce. Garnish, with lemon
wedges, if desired.

Yield: 8 to 10 appetizer servings.

Servings: 8 servings

------------------------------------------------
BUBBA GUMP'S ANGEL HAIR PASTA WITH SHRIMP
--------------------------------------------------------------------------------

8 unpeeled jumbo fresh shrimp

4 ounces angel hair pasta, uncooked

1/4 cup olive oil

2 tablespoons minced garlic

1 teaspoon chopped shallots

6 spears fresh asparagus, cut into 2" pieces

1/2 cup sliced fresh mushrooms

1/4 cup peeled, seeded, and diced tomato

1/4 teaspoon salt

1/8 teaspoon dried crushed red pepper

1/2 cup Chablis or other dry white wine

1/4 cup freshly grated Parmesan cheese

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh oregano

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh parsley

Peel and devein shrimp; set aside. Cook pasta according to package

directions; drain and set aside.
Heat a 9" skillet over high heat 1 minute; add olive oil, and heat
10 seconds. Add shrimp, garlic, and shallot; cook, stirring constantly,
2 to 3 minutes or until shrimp turn pink.
Add asparagus and next 4 ingredients; stir in wine, scaping particles
that cling to bottom of skillet, if necessary. Add pasta, Parmesan
cheese, and remaining ingredients; toss gently. Serve immediately
over angel hair pasta.

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