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 Posted Monday, April 25, 2005 @ 05:56:39
LOOKING FOR THE RECIPE FOR BUBBA GUMP SHRIMPS "SHRIMPIN DIPPIN
BROTH PLEASSE!!
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Posted Tuesday, April 26, 2005 @ 23:44:17
Are you sure it is a broth? I have never eaten it, so I don't know! I have looked everywhere I know, and can't even find a mention of it anywhere! Could it be another name? Do you know if it is a dip or a sauce, or at least a few things that are in it?
Thanks
Peggy
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Posted Wednesday, April 27, 2005 @ 00:03:12
Okay, never mind the above questions, I found it! Here ya go! Yipee!
Prepared on Eyewitness News Midday by Dave Trombetta of the Bubba Gump Shrimp Co.
Bubba Gump Shrimpin Dippin Broth
INGREDIENTS:
1 lb. medium shrimp, peeled and deveined
1 fresh baguette
1 cup 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
INGREDIENTS 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:
Saute pepper cajun spice and garlic in butter for 5 minutes over medium heat.
Add remaining ingredients. Bring to boil. Turn down to simmer and leave on stove until ready to serve.
Shrimp preperation:
Melt butter in pan, add shrimp, Worcestershire sauce, pepper, Cajun spice and garlic and cook to medium rare.
Add the broth and bring to a simmer.
Serve in large bowl over rice with baguette and lemon wedges.
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digginsjr1
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Posted Wednesday, April 27, 2005 @ 05:46:08
from the recipe, it sounds like Bubba's version of Barbequed Shrimp!  [
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The Fly'n Chef
I always cook with wine, sometimes I even put some in the food!
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Posted Wednesday, April 27, 2005 @ 10:04:08
Is it? I'm not sure since I haven't ever eaten it! Do you know of another one? We would appreciate it if you post it!
Thanks
Peggy
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digginsjr1
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Location: Roscoe, IL
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Posted Sunday, May 1, 2005 @ 07:29:29
New Orleans Barbequed Shrimp was created at Pascale Manali's in New Orleans many years ago....it is their signature dish, and one everybody should try.
It uses head on shrimp, lots of butter and spices, and you need great bread to dip with. Once you try it, it's hard to think of using that red BBQ sauce on your shrimp every again.
There are many versions of Barbequed Shrimp, I have created my own......you can alter the seasonings to stay in tune with your tastes. A little spicier? Add more tabasco!
I've made this recipe using head on shrimp, headless shrimp and peeled shrimp.....it tastes best with head on shrimp. I believe that the stuff in the head adds considerable flavor to the broth!! Though this is not my recipe, I send it because it has lots of potential! This is from Commander's Palace in New Orleans....
New Orleans Style Barbecue Shrimp
24 each 36-42 count Gulf shrimp
2 tablespoons Creole Seafood Seasoning
3 tablespoons olive oil
15 garlic cloves, minced
1 tablespoon chopped fresh rosemary (1 1/2 teaspoons dried)
3 tablespoons Worcestershire sauce
3 tablespoons hot sauce
3 lemons, juiced
˝ cup (an amber like Abita preferred) "I use dry white wine)
Kosher Salt to taste (watch the salt, it can become very salty!!)
1 stick butter, room temperature (NO MARGARINE!!!)
Heat a large sauté pan over medium heat. Season shrimp with ˝ of Creole seafood seasoning and lightly toss. Place garlic and rosemary in pan and stir to brown the garlic. Be careful not to burn. Add shrimp and carefully stir. Add Worcestershire, hot sauce, and lemon juice. Deglaze with beer and reduce, while shaking the pan. Allow the shrimp to cook (timing will depend on size) and add remaining seafood seasoning and salt and pepper to taste. When shrimp are finished cooking, the liquid will have a sauce consistency. Reduce heat to low and add butter. Sauté until butter is emulsified and sauce is thick. Adjust seasoning.
Serves 3
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The Fly'n Chef
I always cook with wine, sometimes I even put some in the food!
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Kaci
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Posted Saturday, May 28, 2005 @ 20:37:24
Bubba Gump Shrimpin Dippin Broth
Ingredients:
1 lb. medium shrimp, peeled and deveined
1 fresh baguette
1 cup cooked white rice
lemon wedges
2 tablespoons butter
1/2 tablespoon Worcestershire sauce
1 teaspoon black pepper
1 teaspoon Cajun spice
1/2 tablespoon minced garlic
Ingredients For The Broth:
1/2 tablespoon butter
12 oz. clam juice
1 teaspoon Worcestershire sauce
1/2 teaspoon pepper
1/2 teaspoon Cajun seasoning
1 teaspoon minced garlic
1 chicken bouillon cube
1/4 teaspoon sugar
To prepare the broth:
Saute pepper cajun spice and garlic in butter for 5 minutes over medium heat.
Add remaining ingredients. Bring to boil. Turn down to simmer and leave on stove until ready to serve.
Shrimp preperation:
Melt butter in pan, add shrimp, Worcestershire sauce, pepper, Cajun spice and garlic and cook to medium rare.
Add the broth and bring to a simmer.
Serve in large bowl over rice with baguette and lemon wedges.
http://www.ichef.com/bulletinboard-thread.cfm?threadid=490
Prepared on Eyewitness News Midday by Dave Trombetta of The Bubba Gump Shrimp Co.
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foxglove13
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Posted Saturday, August 27, 2005 @ 12:33:23
We had lunch at the Bubba Gumps on Navy Pier in Chicago, had the Shrimpin' Dippin' broth, loved it, thought I'd try to find the recipe.....and I found it here.
This has made my day! Thanks!
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Peggy
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Location: Louisiana
Registered: 01/02/2004
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Posts: 202
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Posted Saturday, August 27, 2005 @ 16:18:15
| Quote: | | | Originally posted by *foxglove13
We had lunch at the Bubba Gumps on Navy Pier in Chicago, had the Shrimpin' Dippin' broth, loved it, thought I'd try to find the recipe.....and I found it here.
This has made my day! Thanks!
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If you make it, let us know how it comes out!
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Posted Monday, September 12, 2005 @ 22:27:09
I'm new here so forgive me if it takes a while to get the hang of things. Saw the recipe that digginsjrs1 posted for New Orleans BBQ shrimp, sounds delicious and I can't wait to try it as soon as I find Creole Seafood seasoning. Has anyone had a chance to try this recipe and if so how does it compare to Bubba Gump's Shrimp New Orleans? I recently visited Navy Pier in Chicago and loved the dish so much I went back twice in 4 days!!! Hopefully we'll get a Bubba Gump's in Canada soon.
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Peggy
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Posted Monday, September 12, 2005 @ 22:30:58
Hi there and welcome! Aww...you can't do nothing wrong here!
That is a good question, and I would also like to know the answer! So, if anyone has tried this one, let us know please~
Again welcome!
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Free recipes from around the world!
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Gumboguy
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Posted Saturday, September 17, 2005 @ 20:47:51
Sounds to me that you are looking for the "original" recipe for New Orleans BBQ shrimp. I have tried it at many places but the absolute best was at Deanies down near West End.
I can only hope that Deanies will come back as it was truely a favorite of all the travellers I recommended it to.
I have tried to imitate the concoction, and the recipe supplied for the broth by Kaci in one of the latest posts is the closest. If I can find my notes from a long drinking conversation I had with one of the cooks at Deanies, I'll forward it.
Louisiana! I miss you and can only pray for the recovery and the future of all its fine people.
Please donate what ever you can!
I have been unemployed for 9 months but I found a way to contribute.
So can YOU!
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If a good Vet can't get it up and running it's too overdone for me!
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Posted Sunday, September 18, 2005 @ 10:15:46
Thank you Gumboguy for your response. Took a look at Kaci's recipe, sounds delicious as Bubba Gump website (restaurant menu) it list Shrimp New Orleans and Shrimp Dippin' Broth as two separate menu items. Are you suggesting that the broth is used in both recipes? Called around to many seafood retailers this week and still no luck with Seafood Creole seasoning, most carry Creole seasoning, is there a difference? My mouth is watering just thinking about this wonderful dish, husband is eagerly awaiting to try it as well.
P.S. thank you to Peggy for the reassuring welcome, I'm sure you'll hear lots from me in the coming weeks. by the way our company has started some fund raising as well as a Teddy Bear drive for the children of New Orleans. We sent out an e-mail across Canada to all of our locations and the response has been terrific. We live in an area that has been affected by flooding so we know first hand how upsetting it can be. thank God we have never experienced the devastation that the folks in New Orleans are going through and our hearts go out to them.
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Gumboguy
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Posted Saturday, September 24, 2005 @ 16:52:08
Another option that I e-mailed to Brenda.
Not sure about any special Seafood Creole mix. I always use the same mixture of creole spices that i use for pork, chicken, beef, road-kill, possum, squirrel, coon, etc.
However, I have found a source for a BBQ Shrimp Seasoning from fiestaspices.com. It comes in a 2.75 oz. bottle and does a great job when following the directions:
melt 2 sticks unsalted butter with 3 Tablespoons Worcestershire sauce. In a shallow baking dish combine the mixture with 1/2 bottle (8 tablespoons) of the BBQ seasoning blend. add 2-3 lbs of unpeeled heads-on shrimp. Mix to cover shrimp thoroughly. Place in 350 degree oven for 20 minutes or until just pink. (turn shrimp 1/2 way through cooking)Serve with rice and French bread to dip in the sauce. It is a bit messy, but well worth it.
If you want to make your own seasoning blend, try mixing salt, garlic powder, parsley, celery, peppers (Hot dried red and/or cayenne powder, white pepper, onion powder, oregano and sage. Of course this way you can adjust to your taste.
When I make this recipe I always add more Worcesteshire sauce cause I could drink it plain!
Hope this helps
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If a good Vet can't get it up and running it's too overdone for me!
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Gumboguy
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Posted Saturday, September 24, 2005 @ 17:46:01
Here is a "Real" recipe for BBQ Shrimp from a famous restaurant in New Orleans.
I have not tried it yet but plan to as soon as I can afford some Jumbo (10-12) delights to use.
New Orleans BBQ Shrimp
Gerard Maras
Mr. B's- New Orleans, LA
Series- New Garde #17
Description:
It just doesn't get any better than Chef Maras' spicy shrimp with French bread for dipping up — and cutting down the heat in — the sauce. If ever a dish was meant to be served with cold beer, this is it. Have an empty bowl ready to hold the shrimp shells and provide plenty of paper napkins: this is a peel-your-own dish.
Serves 2
14 large unpeeled shrimp with heads
6 tablespoons cold unsalted butter
1-1/2 teaspoons freshly ground black pepper
1-1/2 teaspoons cracked black pepper
1 teaspoon Creole seasoning (recipe follows)
3 tablespoons Worcestershire sauce
1 teaspoon chopped garlic
Juice of 1 lemon
Hot French bread
Preheat the oven to 450 F. Place the shrimp, 3 tablespoons of the butter, the seasonings, and garlic in an ovenproof sauté pan or skillet large enough to hold the shrimp in one layer. Place the shrimp in the oven for 2 minutes. Turn the shrimp and return to the oven for 2 to 3 minutes. Remove the shrimp from the oven and place over medium heat. Add the lemon juice and stir in the remaining butter, 1 tablespoon at a time.
To serve: Place the shrimp in a bowl and pour the sauce over the shrimp. Set out a basket of hot French bread.
Creole Seasoning
(Makes 2/3 cup)
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon freshly ground black pepper
1 tablespoon cayenne pepper
1 tablespoon dried thyme
1 tablespoon dried oregano
2-1/2 tablespoons paprika
1 tablespoon onion powder
Blend all of the ingredients together and store in a sealed container.
ENJOY Y'ALL
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If a good Vet can't get it up and running it's too overdone for me!
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