Bubba Gump Coconut Shrimp Recipe 42

Steps:

• Peel and devein shrimp, leaving tails intact. 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°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.

Steps:

• To prepare the broth:.
• Sauté pepper, Cajun seasoning, and garlic in butter for approximately 5 minutes over medium heat.
• Add remaining ingredients.
• Bring to boil.
• Turn down to simmer and leave on stove until ready to serve.
• Shrimp preparation:.
• Melt butter in pan and add shrimp, Worcestershire sauce, pepper, Cajun seasoning 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.

Steps:

• Combine beer and remaining ingredients in a large shallow dish;add shrimp,stirring gently to coat.
• Cover and marinate in refrigerator 2-3 hours,stirring occasionally.
• Drain shrimp,discarding marinade.
• Thread neck and tail of each shrimp onto six 14 inch skewers so that the shrimp will lie flat.
• Place skewers on a lightly greased rack of a broiler pan.
• Broil 5 1/2 inches from heat(with electric oven door partially opened)for 3 minutes.
• Turn and broil an additional 1-2 minutes or until shrimp turn pink.

Steps:

• In large pot of boiling water, cook the shrimp for about 3 to 5 minutes or until shrimp turns pink. Drain, rinse with cold water, devein and set aside.
• Cook onion in butter and peanut oil in large skillet over medium heat until softened.
• Lower heat and add flour and curry powder. Stir with whisk until smooth and no lumps remain. Cook for 1 minute stirring constantly until mixture thickens.
• Gradually stir in broth and milk; cook over medium heat, stirring constantly until thickened.
• Stir in sugar, salt, fresh ginger, and lemon juice. Add shrimp and cook until heated through.
• Serve shrimp with hot cooked white rice garnished with any or all of the suggested toppings.

Steps:

• Cook okra in 2 Tbsp butter in a large skillet over medium-high heat, stirring constantly, until lightly browned.
• Set aside.
• Combine remaining butter and flour in a large dutch oven, cook over medium high, stirring constantly until roux is chocolate colored-around 20-25 min (I say have a beer while doing this) Stir in green onions, celery and garlic, cook stirring constantly until veg is tender.
• Add okra, water and the next 6 ingredients.
• Bring to a boil, reduce and simmer uncovered 2 hours, stirring occasionally.
• Peel and devein shrimp, add that and crab to okra mixture.
• Simmer an additional 10 minutes, stirring occasionally.
• Remove and discard bay leaf.
• Serve gumbo over rice.
• Sprinkle with file if desired.

Steps:

• Combine all poaching liquid ingredients and then bring to boil, then reduce to a medium simmer.
• Add shrimp, vegetables, corn, potatoes and the lemon wedges from 1 lemon 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 the extra lemon wedges.