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  • Shrimpin’ Dippin’ Broth on Random Bubba Gump Shrimp Company Recipes

    (#2) Shrimpin’ Dippin’ Broth

    1 lb medium shrimp , peeled and deveined
    1 fresh baguette
    1 cup cooked white rice
    lemon wedge (optional)
    2 tablespoons butter
    1/2 tablespoon Worcestershire sauce
    1 teaspoon black pepper
    1 teaspoon cajun seasoning
    1/2 tablespoon minced garlic

    1/2 tablespoon butter
    12 ounces 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:.
    - 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.
    - Cook to medium rare.
    - Add the broth and bring to a simmer.
    - Serve in large bowl over rice with baguette and lemon wedges.
  • Dixie Style Baby Back RIbs on Random Bubba Gump Shrimp Company Recipes

    (#6) Dixie Style Baby Back RIbs

    4 pounds packet pork back ribs
    barbecue sauce, (purchased or homemade)

    - Season ribs with salt and pepper.
    - Place ribs on a medium-hot grill over indirect heat.
    - Close grill hood and grill until ribs are tender, about 1 1/2 to 2 hours. (add more charcoal briquettes to fire, if necessary, to maintain grill temperature of about 325-350 degrees F.)
    - Finish by turning and basting ribs with barbecue sauce for the last 15 minutes.
    - Serve ribs directly from the grill or, for extra tender ribs remove from grill.
    - Wrap in heavy aluminum foil.
    - Place foil-wrapped ribs in brown paper bags, close bags.
    - Let ribs rest for up to an hour.
    - Unwrap ribs, cut into serving pieces and serve with extra barbecue sauce.
  • Shrimp & Veggie Skewers on Random Bubba Gump Shrimp Company Recipes

    (#5) Shrimp & Veggie Skewers

    24 (1 lb/500g) raw jumbo shrimp, peeled and deveined
    1 zucchini
    24 cherry tomatoes
    1/4 cup (60 mL) vegetable oil
    1 tbsp (15 mL) sherry vinegar or red wine vinegar
    1/4 tsp (1 mL)salt
    1/4 tsp (1 mL) pepper

    -Thread 3 jumbo shrimp onto each of 8 soaked wooden skewers.
    - Place in glass baking dish.
    - Cut zucchini in half lengthwise.
    - Cut crosswise into 3/4-inch (2 cm) thick chunks.
    - Alternately thread 3 tomatoes and 2 chunks zucchini onto each of 8 more soaked wooden skewers.
    - Add to shrimp.
    - In small bowl, whisk together oil, vinegar, salt and pepper.
    - Brush over skewers.
    - Cover and refrigerate for 1 hour.
    - Place skewers on greased grill over medium-high heat.
    - Close lid and grill, turning once, until shrimp are pink, about 4 minutes, and vegetables are softened, about 6 minutes.
  • Dumb Luck Coconut Shrimp on Random Bubba Gump Shrimp Company Recipes

    (#3) Dumb Luck Coconut Shrimp

    Shrimp Batter Mix.

    3 Eggs.
    2 Cups All Purpose Plain Flour.
    1/2 Cup Beer.
    1 Tablespoon Baking Powder.
    Coconut Oil To Fry Your Shrimp In.
    3 Cups Fresh Frozen Coconut.

    For seasoning mix :
    1 Tablespoon Ground Cayenne Pepper.
    2 Teaspoons Salt.
    2 Teaspoons Sweet Paprika.
    2 Teaspoons Black Pepper.
    2 Teaspoons Garlic Powder.
    1 Teaspoon Onion Powder.
    1 Teaspoon Thyme.

    - Mix all your seasoning mix together. set aside.
    - In a blender mix 1-4 of your shrimp batter together and mix very well in your blender.
    - Put your coconut out into a bowl.
    - Dip your shrimp by the tail into first the seasoning mix and coat well.
    - Dip into the batter and now roll in the coconut .
    - Lay shrimp out on a tray or platter.
    - Cover coconut shrimp with plastic wrap .
    - Place into the refrigerator for at least 2 hours before deep frying in a 350 degree deep fryer until golden brown.
  • Shrimp Chimichurri Skewers on Random Bubba Gump Shrimp Company Recipes

    (#7) Shrimp Chimichurri Skewers

    1/2 Cup Olive Oil
    1/3 Cup Red Wine Vinegar
    1/2 Cup Onion (finely chopped)
    1 Teaspoon Garlic
    1/3 Cup Parsley
    1 Teaspoon Oregano
    1/4 Teaspoon Cayenne (or to taste)
    1 1/2 Teaspoon Salt
    1 Teaspoon Black Pepper
    2 Pounds Large Shrimp, Peeled

    - Throw First 9 ingredients in blender, puree 10 seconds.
    - Let stand at room temperature for 2 hours or so.
    - Warm barbeque medium - high.
    - Toss peeled Shrimp with 4 tablespoons of Chimichurri sauce.
    - Skewer shrimp and barbeque until pink.
    - Use the rest of the Chimichurri sauce over the Shrimp and rice.
  • Mama's Southern Fried Chicken on Random Bubba Gump Shrimp Company Recipes

    (#4) Mama's Southern Fried Chicken

    1 (3- to 4-pound) whole chicken, cut into pieces
    1 teaspoon salt
    1 teaspoon pepper
    2 cups buttermilk
    Self-rising flour
    Vegetable oil

    - Sprinkle chicken with salt and pepper.
    - Place chicken in a shallow dish or zip-top plastic bag.
    - Add buttermilk.
    - Cover or seal, and chill at least 2 hours.
    - Remove chicken from buttermilk, discarding buttermilk.
    - Dredge chicken in flour.
    - Pour oil to a depth of 1 1/2 inches in a deep skillet or Dutch oven; heat to 360°.
    - Add chicken, a few pieces at a time.
    - Cover and cook 6 minutes.
    - Uncover chicken, and cook 9 minutes.
    -Turn chicken; cover and cook 6 minutes.
    - Uncover and cook 5 to 9 minutes, turning chicken the last 3 minutes for even browning, if necessary.
    - Drain on paper towels.

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The original menu was a menu with a price list. But the original purpose of the menu was not to tell the guest what the dish was and how much it cost but to remind the chef not to forget the dish. It is said that in the early 16th century, French court cuisine was mediocre. 1533, the consort of King Henri II of France, brought a chef from Florence as a dowry, and French court cuisine gradually improved. In order to remember the cooking methods and ingredients of these Italian dishes, French chefs recorded them, and this is the prototype of the menu. When the Marquis of 1554 hosted a dinner party at his house, he looked at the list of dishes on the table for each course he delivered, an approach his guests appreciated when they knew he was looking at the menu. Everyone followed suit, and when the banquet was held, the menu was prepared in advance, and the menu actually appeared.

The random generator tool logs 8 of Bubba Gump Shrimp Company’s most famous menus. A lot of people a restaurant to eat do not know what to order, only with the Blind election. But now that you have this tool, you can get the most accurate recommendations.

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