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Random Bubba Gump Shrimp Company Recipes

  • 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.
  • 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.
  • Steamed Shellfish on Random Bubba Gump Shrimp Company Recipes

    (#8) Steamed Shellfish

    2 tablespoons butter
    1/4 cup shallots, minced
    3/4 cup dry white wine
    3 pounds mussels, cleaned and debearded
    1/2 cup chopped fresh parsley
    ground black pepper to taste

    - In a medium stock pot, heat butter over medium heat.
    - Add shallots and saute until translucent.
    - Pour in wine and mussels.
    - Raise heat to medium/high and steam mussels until shells open, about 5 minutes.
    - Pour mussels and cooking liquid into a serving bowl.
    - Sprinkle with parsley and freshly ground black pepper to taste.
    - Serve immediately.
  • 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.
  • Cajun Shrimp on Random Bubba Gump Shrimp Company Recipes

    (#1) Cajun Shrimp

    2 teaspoons paprika
    1 teaspoon dried thyme
    1/2 teaspoon salt
    1/4 teaspoon ground nutmeg
    1/4 teaspoon garlic powder
    1/8 teaspoon cayenne pepper
    1 tablespoon olive or canola oil
    1 pound uncooked medium shrimp, peeled and deveined

    - Saute the paprika, thyme, salt, nutmeg, garlic powder and cayenne in oil for 30 seconds.
    - Stir constantly.
    - Add shrimp.
    - Saute for 2-3 minutes or until shrimp turn pink.
    - Stirring occasionally.
  • 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.

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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.

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