Bubba Gumps Creamy Shrimp Curry Recipes

BUBBA GUMP'S CREAMY SHRIMP CURRY

Bubba Gump's Creamy Shrimp Curry image

From The Bubba Gump Shrimp Cookbook. ..."And I have to tell you...Lieutenant Dan took to shrimpin' like one of them ducks in water."

Provided by COOKGIRl

Categories White Rice

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 19

Ingredients

6 cups water
2 lbs medium shrimp, unpeeled
1/2 cup minced onion
2 tablespoons melted butter
1 tablespoon peanut oil
1/3 cup flour
1 1/2-2 tablespoons curry powder, to taste (depending on the spiciness of your curry powder!)
14 ounces chicken broth (or vegetable broth)
1 1/2 cups milk (or 1 cup milk and 1/2 cup heavy cream)
1 1/2 teaspoons sugar
1/2 teaspoon salt
1/2 tablespoon freshly grated gingerroot
1 teaspoon fresh lemon juice
roasted peanuts
sliced scallion
raisins
toasted coconut
fresh cilantro
cooked bacon, crumbled

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.

Nutrition Facts : Calories 378.3, Fat 15.8, SaturatedFat 6.8, Cholesterol 314.6, Sodium 2012.8, Carbohydrate 19.7, Fiber 1.4, Sugar 2.9, Protein 37.8

BUBBA GUMP SHRIMP COMPANY'S CHIPOTLE SHRIMP

Bubba Gump Shrimp Company's Chipotle Shrimp image

Make and share this Bubba Gump Shrimp Company's Chipotle Shrimp recipe from Food.com.

Provided by Pinay0618

Categories Spicy

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 cups white rice, cooked
2 ounces butter
3 large fresh garlic cloves, chopped
40 raw shrimp, deveined and tails removed
1 pint heavy cream (or half-and-half)
1 teaspoon seasoning salt
1/2 cup grated parmesan cheese
2 tablespoons chipotle chiles in adobo, pureed in blender
4 roma tomatoes, chopped
1 bunch green onion, thinly sliced partway into the green
corn tortilla strips, for garnish

Steps:

Prepare rice according to package directions and set aside.
In a large sauté pan over medium heat, melt butter.
Add garlic and shrimp and sauté for about 1 minute. Add cream, salt, Parmesan cheese and 1 to 2 tablespoons of puréed chipotles depending on amount of heat desired.
Bring mixture to soft boil. Remove pan from heat when cream begins to stick to the spoon.
Spread cooked rice in bottom of serving dish and cover with chipotle shrimp mixture.
Sprinkle tomatoes and green onions over all, and garnish with tortilla strips.

Nutrition Facts : Calories 975, Fat 60.4, SaturatedFat 37, Cholesterol 280.1, Sodium 691.9, Carbohydrate 85.3, Fiber 4.2, Sugar 2.6, Protein 23.1

SHRIMP SHACK PASTA (BUBBA GUMP'S) RECIPE

Shrimp Shack Pasta (Bubba Gump's) Recipe image

Provided by Yish65

Number Of Ingredients 23

Ingredients

Sweet Tequila Marinade:
12 medium shrimp, peeled and deveined, tails on
4 oz. uncooked rigatoni pasta
1/2 Tbsp minced garlic
1 Tbsp butter, softened
1 Tbsp fresh lemon juice
1 tsp grated lemon peel
1/2 Tbsp fresh chopped parsley
1 cup diced roma tomatoes
1 Tbsp thinly sliced green onions
1 Tbsp crumbled Feta
1 Tbsp minced garlic
1/4 cup fresh lime juice
1/4 cup molasses
1/4 cup EVOO
1/2 Tbsp tequila
2 Tbsp sweet chili sauce
Veloute Sauce:
2 1/2 cups chicken stock
2 Tbsp butter
2 Tbsp flour
pinch salt
white pepper

Steps:

1) Thread shrimp on 4 skewers. Combine marinade ingredients and brush generously over shrimp; reserve some for basting. Let shrimp marinade at least 30 minutes in fridge. 2) Meanwhile prepare Veloute sauce. Bring stock to a boil in a small sauce pan. Remove from heat. 3) Melt butter in saucepan and add flour, salt and pepper. Stir until thoroughly blended (about 2 minutes). Gradually add hot stock, stirring until sauce boils and thickens. Reduce heat and simmer, uncovered, 20 minutes or until reduced by half (30+ minutes). Strain into small bowl. 4) Bring pot of water to boil and add pasta. Cook until el dente or according to instructions on packaged. Drain. 5) Grill shrimp over medium heat, turning at least once and basting with marinade each turn. Shrimp is done when med-rare. 6) In skillet, sauce garlic in butter. Stir in lemon juice, lemon peel and parsley. Stir in veloute sauce. Add cooked pasta and stir gently until sauce just starts to thicken. 7) Add tomatoes, toss to incorporate and remove from heat. Remove cooked shrimp from skewers and place on top of pasta. Sprinkle with crumbled Feta and green onions. Serves 2 (cut back a bit on lemon juice and cut green onions really thin)

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