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Bubba Gump Cookbook

Last post 03-30-2008 12:52 PM by _FOOTSIE. 71 replies.
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  • 01-27-2007 10:34 AM

    Bubba Gump Cookbook

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    Bubba Gump Shrimp Co. Cookbook #1

    Mama Blue's Steamed Shrimp

    * As told by Forrest Gump *

    First, get a big old iron pot with a lid on it. (Mama Blue called hers a "scaldron.")
    Next, get about two or three pounds of them real big shrimp - them they call "jumbos." They're about 10 to 12 of'em to the pound, and they'll serve six to eight people (unless it's me!). Almost look like lobsters! (Heads on or off, it don't matter.)
    Next, cut off three or four onion tops and the green tops off a celery stalk.
    Then open a can of cheap beer. Drink half the beer. (Mama Blue liked this part.)
    Get the scaldron going real hot on the stove. Then throw in the onions and celery tops till they start to wilt. When the stuff begins to make a funny hissin' sound, pour in half the beer you ain't drank yet.
    When the beer begins to steam and bubble up good, throw in the shrimp. Put the lid on the pot good and tight, and wait about four minutes.
    Open the lid. Shrimp ought to be turnin' a little pink. Stir'em once or twice, then pour in the rest of the beer and close the lid. Wait about two or three minutes, then open the pot lid again. Shrimp ought to be good and pink. If they're not, stir'em once more and cook'em another minute or two to make sure all the shrimp are pink.
    Right now - take it all out with a big spoon with holes in it, and serve it up on a big plate with some lemon wedges and corn on the cob. Watch how that steam comes off the dish!
    Looks good, don't it? Now put the plate on your table with a bowl of melted lemon butter 'side each plate.
    Fact is, people ought to be able to figger out what to do next. But in case they can't. tell'em to peel the shrimp and dip'em in the lemon butter bowl with their fingers and eat'em (the shrimp, that is).
    Tell'em not to eat the shrimp hulls, neither, or to throw'em in the lemon butter bowls.
    Some folks say to serve'em with a good white wine. But Mama Blue likes'em with beer. Me, I like'em with Dr. Pepper.




    Yes, I know I am a btch.
    I have been a btch all my life. I am good at it.
    It takes very little effort on my part, and I am used to it. Applying the same reasoning to you, I cannot understand your offense at being called stupid.

  • 01-27-2007 10:35 AM In reply to

    RE: Bubba Gump Cookbook

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    Millionaire Stuffed Shrimp

    1 dozen unpeeled jumbo fresh shrimp
    6 cups water
    1 medium onion, finely chopped
    1/2 medium green pepper, finely chopped
    1/2 celery, finely chopped
    1/2 cup butter/margarine, melted
    1 pound fresh lump crabmeat, drained
    1 large egg, lightly beaten
    3/4 cup crushed saltine crackers
    1/2 cup mayonnaise
    1 tablespoon prepared mustard
    2 teaspoons Worcestershire sauce
    1/8 teaspoon ground red pepper
    paprika
    Peel and devein the shrimp, leaving the tails intact; cut a slit almost through back of shrimp, using a paring knife. Open shrimp and flatten. Bring the water to a boil. Add shrimp; cook 1 minute. Drain; place in a shallow pan. Cook the onion, green pepper and celery in 1/4 cup of the butter in a skillet, stirring often, until tender. Combine crabmeat and the next 6 ingredients in a bowl, stirring gently. Stir in the cooked vegetables. Top each shrimp with 3 tablespoons of the crabmeat mixture; sprinkle with the paprika. Drizzle the last of the butter over top. Bake, uncovered, at 350 degrees for 20 minutes. Broil 5.5-inches from heat (with the electric oven door partially opened) 6 minutes, basting twice with the pan drippings. Makes 4 servings.

    Alabama-Style Shrimp Bake

    1 cup butter/margarine, melted
    3/4 cup lemon juice
    3/4 cup Worcestershire sauce
    1 tablespoon salt
    1 tablespoon coarsely ground pepper
    1 teaspoon dried rosemary
    1/8 teaspoon ground red pepper
    1 tablespoon hot sauce
    3 cloves garlic, minced
    2.5 pounds unpeeled large or jumbo fresh shrimp
    2 lemons, thinly sliced
    1 medium onion, thinly sliced
    Combine the first 9 ingredients in a small bowl; set aside. Rinse the shrimp with cold water; drain well. Mix the shrimp, lemon slices and onion slices and pour into an ungreased 13X9-inch baking dish. Pour the butter mixture over the top. Bake, uncovered, at 400 degrees for 20-25 minutes or until the shrimp turn pink, basting occasionally with the pan juices. Serves about 6.




    Yes, I know I am a btch.
    I have been a btch all my life. I am good at it.
    It takes very little effort on my part, and I am used to it. Applying the same reasoning to you, I cannot understand your offense at being called stupid.

  • 01-27-2007 10:35 AM In reply to

    RE: Bubba Gump Cookbook

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    Shrimp Quickie

    3 pounds unpeeled large fresh shrimp
    8-ounce bottle Italian salad dressing
    1/4 cup butter/margarine, melted
    1/4 cup fresh lemon juice
    1/4 teaspoon freshly ground pepper
    Peel and devein the shrimp, leaving tails intact. Combine the remaining ingredients in a large bowl. Add the shrimp to the bowl and stir to coat the shrimp. Pour into an ungreased 13X9-inch baking pan. Bake at 325 degrees for about 25 minutes or until the shrimp turn pink, stirring occasionally. Makes 6-8 servings.

    Shrimp Dijonnaise

    3/4 pound unpeeled large fresh shrimp
    1/2 cup lemon juice
    1/4 cup butter/margarine, melted
    2 tablespoons vegetable oil
    2 tablespoons Dijon mustard
    1 tablespoon Worcestershire sauce
    8 cloves garlic, minced
    Peel and devein the shrimp, leaving the tails intact. Combine the remaining ingredients in a shallow dish; add the shrimp, stirring well. Cover and chill for 4 hours. Place shrimp on a greased rack of a broiler pan. Broil 5.5-inches from heat (with electric oven door ajar) 4 minutes or until the shrimp turn pink. Makes 2 servings.

    Bubba's Beer-Broiled Shrimp

    2 pounds unpeeled large fresh shrimp
    3/4 cup beer
    2 tablespoons chopped parsley
    2 tablespoons vegetable oil
    4 teaspoons Worcestershire sauce
    1 clove garlic, minced
    1/8 teaspoon salt
    1/4 teaspoon pepper
    1/8 teaspoon hot sauce
    Peel and devein the shrimp, leaving tails intact. Combine the remaining ingredients in a large shallow dish. Add the shrimp, stirring gently to coat. Cover and marinate in the refrigerator 2-3 hours, stirring occasionally. Drain the shrimp and discard the marinade. Thread the shrimp, at the neck and tail, onto 14-inch skewers. Make sure the shrimp lie flat, not humped up, so they do not burn in one spot. Place skewers on a lightly greased rack of a broiler pan. Broil 5.5-inches from the heat with the oven door ajar for 3 minutes; turn and broil an additional 1-2 minutes or until the shrimp turn pink. Makes about 6 servings.




    Yes, I know I am a btch.
    I have been a btch all my life. I am good at it.
    It takes very little effort on my part, and I am used to it. Applying the same reasoning to you, I cannot understand your offense at being called stupid.

  • 01-27-2007 10:36 AM In reply to

    RE: Bubba Gump Cookbook

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    Bayou la Batre Shrimp Mornay

    1 1/4 pounds fresh shrimp, peeled and deveined
    1/2 pound sea scallops
    1/2 cup Chablis or other dry white wine
    20-ounce standard oysters, drained
    1/2 cup dry white vermouth
    1 tablespoon finely chopped onion
    1/4 cup + 2 tablespoons butter/margarine, melted
    1/4 cup flour
    2 cups milk
    2/3 cup grated Parmesan cheese
    1/2 cup Gruyere cheese, grated
    1/2 cup Swiss cheese, grated
    1/4 teaspoon salt
    1/4 teaspoon pepper
    1/8 teaspoon ground nutmeg
    1/2 cup crushed Ritz® crackers
    1/4 cup butter/margarine, melted
    paprika
    Combine the shrimp, scallops and Chablis in a medium skillet; bring to a boil. Reduce heat and simmer 3 minutes; drain well. Set the shrimp and scallops aside. Combine the oysters and vermouth in another skillet; bring to a boil. Reduce heat and simmer 3 minutes; drain well. Combine the shrimp, scallops and oysters and spoon evenly into 4 lightly greased individual baking dishes. Cook the onion in the 1/4 cup plus 2 tablespoons butter in a heavy saucepan over medium-high heat, stirring constantly, until tender. Reduce the heat to low; add the flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add the milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Add the cheeses, salt, pepper and nutmeg. Stir until the cheeses melt. Spoon the cheese sauce over the seafood mixture. Combine the cracker crumbs and 1/4 cup melted butter. Sprinkle over the casseroles. Sprinkle with paprika. Bake, uncovered, at 350 degrees for 20-30 minutes or until golden and thoroughly heated. Makes 4 servings.




    Yes, I know I am a btch.
    I have been a btch all my life. I am good at it.
    It takes very little effort on my part, and I am used to it. Applying the same reasoning to you, I cannot understand your offense at being called stupid.

  • 01-27-2007 10:37 AM In reply to

    RE: Bubba Gump Cookbook

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    Jenny's Little Shrimp Casseroles

    9 cups water
    3 pounds unpeeled medium-size fresh shrimp
    1 tablespoon lemon juice
    1/2 cup chopped green pepper
    1/4 cup chopped onion
    2 tablespoons butter/margarine, melted
    1 can cream of celery soup, undiluted
    1 cup half-and-half
    1/4 cup dry sherry
    1/2 teaspoon salt
    1/2 teaspoon white pepper
    3 cups cooked rice
    Bring the water to a boil; add the shrimp and cook for 3-5 minutes or until the shrimp turn pink. Drain; rinse with cold water. Chill. Peel and devein the shrimp. Set aside 6 shrimp. Combine the remaining shrimp with the lemon juice and set aside. Cook the green pepper and onion in the butter in a skillet over medium-high heat, stirring constantly, until tender. Combine the soup, half-and-half, sherry, salt and pepper in a large bowl. Stir in the lemoned shrimp, vegetables and rice. Spoon into 6 lightly greased individual au gratin dishes. Sprinkle with the paprika. Bake uncovered, at 350 degrees for 15-20 minutes or until hot and bubbly. Garnish with the 6 reserved shrimp. Makes 6 servings.




    Yes, I know I am a btch.
    I have been a btch all my life. I am good at it.
    It takes very little effort on my part, and I am used to it. Applying the same reasoning to you, I cannot understand your offense at being called stupid.

  • 01-27-2007 10:37 AM In reply to

    RE: Bubba Gump Cookbook

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    Mama's Shrimp Spaghetti

    4.5 cups water
    1.5 pounds unpeeled medium-size fresh shrimp
    7-ounce package vermicelli
    1/3 cup butter/margarine
    1/3 cup flour
    2/3 cup chicken broth
    2/3 cup whipping cream
    3/4 cup shredded Swiss cheese
    2.5 tablespoons dry sherry
    1/2 teaspoon salt
    1/8 teaspoon white pepper
    2 tablespoons grated Parmesan cheese
    2 tablespoons slivered almonds
    Bring the water to a boil; add the shrimp and cook for 3-5 minutes or until the shrimp turn pink. Drain; rinse with cold water. Chill. Peel and devein the shrimp. Set aside. Cook the vermicelli per package directions, drain and set aside. Melt the butter in a saucepan over low heat; stir in the flour. Cook for 1 minute, stirring constantly. Gradually add the broth and cream. Cook over medium heat, stirring constantly, until thickened. Stir in the Swiss cheese, sherry, salt and pepper. Remove from heat; stir in the shrimp and vermicelli. Spoon mixture into a greased 2-quart casserole. Sprinkle with the Parmesan cheese and almonds. Bake, uncovered at 350 degrees for 20 minutes or until heated. Broil 5.5-inches from heat with the oven door ajar for 6 minutes or until browned. Makes 6 servings.




    Yes, I know I am a btch.
    I have been a btch all my life. I am good at it.
    It takes very little effort on my part, and I am used to it. Applying the same reasoning to you, I cannot understand your offense at being called stupid.

  • 01-27-2007 10:37 AM In reply to

    RE: Bubba Gump Cookbook

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    Shrimp & Noodle Bake

    6 cups water
    2 pounds unpeeled large fresh shrimp
    8-ounce package medium egg noodles
    1/2 cup sliced green onions
    1/4 cup chopped green peppers
    2 tablespoons butter/margarine, melted
    2 cans cream of mushroom soup, undiluted
    8-ounce carton plain yogurt
    1/2 cup shredded Cheddar cheese
    1.5 teaspoons chopped fresh dill or 1/2 teaspoon dried dill weed
    1/2 teaspoon white pepper
    1/4 teaspoon salt
    Bring the water to a boil; add the shrimp and cook for 3-5 minutes or until the shrimp turn pink. Drain; rinse with cold water. Chill. Peel and devein the shrimp. Chop up half of the shrimps and leave the other half of the shrimps whole. Set aside. Cook the noodles as per package directions, drain and set aside. Cook the green onions and peppers in the butter in a Dutch oven over medium-high heat, stirring constantly, until tender. Add the soup, yogurt, cheese, dill, pepper and salt. Gently stir in the chopped shrimp and the noodles. Spoon the mixture into a lightly greased shallow 2.5-quart casserole. Arrange the whole shrimp on top of the casserole. Bake, covered, at 350 degrees for 35 minutes or until thoroughly heated. Makes about 6 servings.




    Yes, I know I am a btch.
    I have been a btch all my life. I am good at it.
    It takes very little effort on my part, and I am used to it. Applying the same reasoning to you, I cannot understand your offense at being called stupid.

  • 01-27-2007 10:38 AM In reply to

    RE: Bubba Gump Cookbook

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    Shrimp Pizza Wedges

    1.5 cups water
    1/2 pound unpeeled medium-size fresh shrimp
    2 teaspoons lemon juice
    8-ounce package cream cheese, softened
    1 cup shredded Cheddar or Monterey Jack cheese
    4 green onions, chopped
    2 jalapeno peppers, seeded and chopped
    2 cloves garlic, minced
    2 tablespoons fresh cilantro, chopped
    1 teaspoon ground cumin
    1 teaspoon chili powder
    9 6-inch whole wheat flour tortillas
    Bring the water to a boil; add the shrimp and cook for 3-5 minutes or until the shrimp turn pink. Drain; rinse with cold water. Chill. Peel and devein the shrimp. Combine the shrimp with the lemon juice; cover and chill for 30 minutes. In a food processor, add the chilled shrimp and the remaining ingredients except for the tortillas. Process for 1 minute or until smooth. Place the tortillas on baking sheets; spread about 1/4 cup of the shrimp mixture on each tortilla. Bake at 350 degrees for 8-10 minutes or until edges begin to brown. Cut each into 8 wedges. Serve warm. Makes about 6 dozen wedges.




    Yes, I know I am a btch.
    I have been a btch all my life. I am good at it.
    It takes very little effort on my part, and I am used to it. Applying the same reasoning to you, I cannot understand your offense at being called stupid.

  • 01-27-2007 10:39 AM In reply to

    RE: Bubba Gump Cookbook

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    Shrimp-Gruyere Cheesecake

    1 1/4 cups crushed Ritz® crackers
    1/4 cup butter/margarine, melted
    1 1/2 pounds peeled, deveined & chopped medium-size fresh shrimp
    1/3 cup minced green pepper
    1/3 cup minced sweet red pepper
    1/4 cup minced onion
    1 large clove garlic, minced
    3 tablespoons butter/margarine, melted
    16-ounces cream cheese, softened
    1/2 cup mayonnaise
    4 large eggs
    1/3 cup milk
    1 1/4 cups shredded Gruyere or Swiss cheese
    1 teaspoon white pepper
    Garnishes - red pepper strips, whole shrimp, basil sprigs
    Italian Tomato Sauce
    Combine the cracker crumbs and 1/4 cup melted butter. Press evenly into the bottom of a 9-inch spring form pan. Set aside. Cook the shrimp, peppers, onion and garlic in 3 tablespoons butter in a large skillet over medium-high heat, stirring constantly, 4-5 minutes or until the shrimp are done and vegetables are tender. Drain well and set aside. Beat the cream cheese and mayonnaise at high speed until creamy; add eggs, one at a time, beating after each one. Gradually add the milk, beat well at low speed just until blended. Stir in the shrimp mixture, Gruyere cheese and white pepper. Pour the mixture into the spring form pan. Bake at 300 degrees for about 80 minutes or until set. Turn the oven off and partially open the oven door; leave the cheesecake in the oven for another hour. Cool completely on a wire rack; cover and chill at least 8 hours. Serve with warm Italian Tomato Sauce. Garnish if desired. Makes about 8 servings.




    Yes, I know I am a btch.
    I have been a btch all my life. I am good at it.
    It takes very little effort on my part, and I am used to it. Applying the same reasoning to you, I cannot understand your offense at being called stupid.

  • 01-27-2007 10:39 AM In reply to

    RE: Bubba Gump Cookbook

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    Miniature Shrimp Quiches

    1 cup shredded Swiss cheese
    1/2 cup finely chopped cooked shrimp
    2 tablespoons chopped fresh chives
    1/2 teaspoon dried thyme
    3-dozen Pastry Shells
    2 large eggs, beaten
    1/2 cup half-and-half
    1/4 teaspoon salt
    1/4 teaspoon pepper
    1/4 teaspoon ground nutmeg
    dash of hot sauce
    Combine the first 4 ingredients; spoon evenly into the pastry shells. Combine the eggs and remaining ingredients, stirring well; pour mixture evenly into the shells. Bake at 350 degrees for 30-35 minutes or until set. Makes 3 dozen.

    Lemon-Garlic Shrimp Kabobs

    2 pounds unpeeled jumbo fresh shrimp
    1 medium onion, diced
    4 cloves garlic, minced
    1/2 cup vegetable oil
    1/2 cup plus 2 tablespoons lemon juice
    3 tablespoons soy sauce
    2 teaspoons ground ginger
    Peel and devein shrimp, leaving tips of tails intact. Combine the remaining ingredients into a large shallow dish. Add the shrimp and stir gently to coat. Cover and marinate in the refrigerator for 2-3 hours, stirring occasionally. Drain the shrimp and discard the marinade. Thread the shrimp through the necks and tails onto 14-inch skewers. Grill, uncovered, over medium coals (350-400 degrees) for 3-4 minutes per a side or until shrimp turn pink. Makes 4-6 servings.




    Yes, I know I am a btch.
    I have been a btch all my life. I am good at it.
    It takes very little effort on my part, and I am used to it. Applying the same reasoning to you, I cannot understand your offense at being called stupid.

  • 01-27-2007 10:40 AM In reply to

    RE: Bubba Gump Cookbook

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    Lime-Barbecued Shrimp

    2 pounds unpeeled jumbo fresh shrimp
    3/4 cup butter/margarine, melted
    1/4 cup fresh lime juice
    Peel and devein the shrimp leaving the tips of the tails intact. Combine the butter and lime juice in a small saucepan. Dip the shrimp into the butter mixture. Thread the necks and tails of each shrimp onto 14-inch skewers. Grill, covered, over medium-hot coals (350-400 degrees) for 3-4 minutes on each side or until the shrimp turn pink. Bring any remaining butter mixture to a boil, remove from heat and serve with the shrimp. Makes 4-6 servings.

    Medal Of Honor Shrimp Grill

    2 pounds unpeeled large fresh shrimp
    1/3 cup dry sherry
    1/3 cup sesame oil
    1/3 cup soy sauce
    1/2 teaspoon sugar
    1/4 teaspoon garlic powder
    1/4 teaspoon ground ginger
    Peel and devein the shrimp leaving the tips of the tails intact. Combine the remaining ingredients in a large shallow dish. Add the shrimp and stir gently to coat. Cover and marinate in the refrigerator for 2-3 hours, stirring occasionally. Drain the shrimp and reserve the marinade. In a saucepan, bring the marinade to a boil, remove from heat and set aside. Thread the neck and tail of each shrimp onto 14-inch skewers in a way so that the shrimp will lie flat. Grill the shrimp, uncovered, over medium-hot coals (350-400 degrees) for 3-4 minutes per a side or until the shrimp turn pink. Baste frequently with the warm marinade. Makes 4-6 servings.




    Yes, I know I am a btch.
    I have been a btch all my life. I am good at it.
    It takes very little effort on my part, and I am used to it. Applying the same reasoning to you, I cannot understand your offense at being called stupid.

  • 01-27-2007 10:40 AM In reply to

    RE: Bubba Gump Cookbook

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    Grilled Orange Shrimp Salad

    30 unpeeled large fresh shrimp
    1 cup orange juice
    3 tablespoons chopped fresh basil
    1 head Bibb lettuce
    4 cups mixed baby lettuces
    15 yellow pear tomatoes, halved
    15 red pear tomatoes, halved
    2 cucumbers, thinly sliced
    Cilantro-Lime Vinaigrette
    Peel and devein the shrimp leaving the tips of the tails intact. Combine the orange juice and basil in a large shallow dish and add the shrimp. Cover and chill in the refrigerator for 1 hour, stirring occasionally. Drain the shrimp and discard the marinade. Thread the neck and tail of each shrimp onto 14-inch skewers in a way so that the shrimp will lie flat. Grill the shrimp, uncovered, over medium-hot coals (350-400 degrees) for 3-4 minutes per a side or until the shrimp turn pink. Combine the remaining ingredients and toss with the vinaigrette. Arrange on a large salad plate and top with the shrimp. Makes about 6 servings.

    Cilantro-Lime Vinaigrette

    1/4 cup sugar
    1/4 cup extra-virgin olive oil
    2 tablespoons lime juice
    1 1/2 teaspoons chopped fresh cilantro
    1 shallot, minced
    1 clove garlic, minced
    Combine all of the ingredients into a vinaigrette bottle. Cover tightly and shake well before serving. Makes about 3/4 cup.

    Pastry Shells

    1/2 cup butter/margarine, softened
    8-ounce package cream cheese, softened
    1 1/2 cups flour
    1/4 teaspoon salt
    Beat the butter and cream cheese at medium speed until well blended. Stir in the flour and salt. Cover and chill 1 hour. Shape the chilled dough into 1-inch balls. Place into ungreased miniature (1 3/4-inch) muffin pans. Shape each ball into a shell. Chill until ready to use. Makes 3 dozen.




    Yes, I know I am a btch.
    I have been a btch all my life. I am good at it.
    It takes very little effort on my part, and I am used to it. Applying the same reasoning to you, I cannot understand your offense at being called stupid.

  • 01-27-2007 10:41 AM In reply to

    RE: Bubba Gump Cookbook

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    Italian Tomato Sauce

    1/4 cup chopped onion
    1 clove garlic, minced
    1 tablespoon olive oil
    28-ounce can diced tomatoes, drained
    1 1/2 teaspoons dried Italian seasoning
    1 bay leaf
    Cook the onion and garlic in the olive oil in a large skillet over medium-high heat, stirring constantly, until tender. Add the rest of the ingredients; bring to a boil. Reduce the heat, and simmer, uncovered, 20 minutes or until most of the liquid evaporates, stirring occasionally. Remove and discard bay leaf. Makes about 2 cups.




    Yes, I know I am a btch.
    I have been a btch all my life. I am good at it.
    It takes very little effort on my part, and I am used to it. Applying the same reasoning to you, I cannot understand your offense at being called stupid.

  • 01-27-2007 10:41 AM In reply to

    RE: Bubba Gump Cookbook

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    Bubba Gump Shrimp Co. Cookbook #2

    Jenny's Southwestern Shrimp

    2 pounds large fresh shrimp
    1/3 cup lime juice
    1/3 cup olive oil
    2 tablespoons chopped fresh cilantro
    2 tablespoons tequila
    1/4 teaspoon salt
    1/4 teaspoon pepper
    1 jalapeno pepper, seeded and chopped
    1 clove garlic, minced
    Peel and devein the shrimp leaving the tips of the tails intact. Combine the remaining ingredients in a large shallow dish. Add the shrimp and stir to coat. Cover and marinate in the refrigerator 2-3 hours, stirring occasionally. Drain the shrimp and reserve the marinade. Bring the marinade to a boil in a saucepan over high heat. Remove from the heat and set aside. Thread the neck and tails of the shrimp onto 14-inch skewers so that the shrimp will lie flat. Grill the shrimp, uncovered, over medium-hot coals (350-400 degrees) for 3-4 minutes on each side or until the shrimp turn pink, basting frequently with the marinade. Makes 4-6 servings.

    Shrimp & Vegetable Kabobs

    1 1/2 pounds medium-size fresh shrimp
    8-ounce bottle Italian salad dressing
    1/4 cup grated Parmesan cheese
    1/4 cup water
    1/2 teaspoon dried crushed red pepper
    8 small boiling onions
    16 small fresh mushrooms
    2 small zucchini, cut into 1-inch thick slices
    1 large sweet red bell pepper, cut into 1-inch pieces
    Peel and devein the shrimp leaving the tips of the tails intact. Combine the next 4 ingredients in a large shallow dish. Add the shrimp and stir to coat. Cover and refrigerate for 3-4 hours, stirring occasionally. Parboil the onions for 5 minutes and then drain well and set aside. Drain the shrimp, reserving the marinade. Bring the marinade to a boil over high heat in a saucepan. Remove from the heat and set aside. Alternate the shrimp and vegetables on 12-inch skewers. Grill, uncovered, over medium-hot coals (350-400 degrees) for 3-4 minutes on each side or until the shrimp turn pink, basting frequently with the marinade. Makes 4-6 servings.




    Yes, I know I am a btch.
    I have been a btch all my life. I am good at it.
    It takes very little effort on my part, and I am used to it. Applying the same reasoning to you, I cannot understand your offense at being called stupid.

  • 01-27-2007 10:41 AM In reply to

    RE: Bubba Gump Cookbook

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    Spicy Shrimp Dip

    1 1/2 cups water
    1/2 pound medium-size fresh shrimp
    3-ounce package cream cheese, softened
    8-ounce carton sour cream
    1 envelope Italian salad dressing mix
    2 tablespoons finely chopped green pepper
    2 teaspoons lemon juice
    Bring the water to a boil. Add the shrimp and cook for 3-5 minutes or until the shrimp turn pink. Drain well, rinse with cold water. Chill. Peel, devein and chop the shrimp. Beat the cream cheese at medium speed until creamy. Stir in the sour cream, shrimp and remaining ingredients. Cover and chill for at least 1 hour. Serve with fresh vegetables or crackers. Makes about 1 2/3 cups.

    Real Smooth Shrimp Butter

    2 1/2 cups water
    3/4 pound medium-size fresh shrimp
    1/2 cup butter, softened
    1 large hard-cooked egg, coarsely chopped
    3-ounce package cream cheese, softened
    1/4 cup coarsely chopped onion
    1/4 cup mayonnaise
    1/8 teaspoon salt
    1/8 teaspoon pepper
    1/8 teaspoon Worcestershire sauce
    1 clove garlic
    Bring the water to a boil. Add the shrimp and cook for 3-5 minutes or until the shrimp turn pink. Drain well, rinse with cold water. Chill. Peel, devein and coarsely chop the shrimp. Add the shrimp and the remaining ingredients into a food processor. Process until smooth. Line a 2-cup mold or bowl with heavy-duty plastic wrap, allowing the wrap to extend over the edges at least 2 inches. Spoon the shrimp mixture into the mold/bowl and press down gently. Cover and chill for at least 4 hours. Invert the mold/bowl onto a serving plate. Carefully peel away the plastic wrap. Smooth the surface with the flat edge of a knife if needed. Let stand at room temperature for 20-30 minutes before serving. Makes about 1 2/3 cups.




    Yes, I know I am a btch.
    I have been a btch all my life. I am good at it.
    It takes very little effort on my part, and I am used to it. Applying the same reasoning to you, I cannot understand your offense at being called stupid.
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