I am really excited! Today for the very first time in the short history of DimpleArts blog I get to introduce a guest blogger. My very good friend Vicky from Shrimpaholic. To say that Vicky is a lover of shrimp, is not to saying anything at all. I think her post below will give you some insight into how big a fan Vicky really is. Definitely drop by Shrimpaholic for more of Vicky’s delicious cooking and witty tales.
I never saw it. *Gasp* That’s right, I, a self proclaimed shrimpaholic, am ashamed to admit that I have never actually seen Forrest Gump. Sure the acting is magnificent, and there is incredible heart warming story, but to think that I failed to see a movie that has inspired so much greatness is just humiliation of many proportions. This greatness of which I speak? Well I can only be referring to the happiest place on earth –
Disneyland Bubba Gumps!
Can you imagine how elated I was when I discovered a restaurant all about you-know-what?! And then to find out that there’s actually a book full of recipes?! Well let me tell you, Christmas came early this year (think February). Thanks to Amazon.com, their ability to store my credit card information, and expedited shipping, I knew that within a few days I’ll be holding that beautiful brown cardboard box we all see way more frequently than we should. No? Just me again? Common people free shipping over $25! (Sorry, slight deviation)
Now, when I was kindly asked to babble on Julia’s blog (which may have been due to judgment error) I decided that a simple link to an online reference would not suffice. Nope, just not good enough. This would be the magical moment when I debut my culinary key to happiness (cue bright spotlight and angel music).
And with that I present Bubba’s Beer-Broiled Shrimp, from The Bubba Gump Shrimp Co. Cookbook
- 2 lbs unpeeled large fresh shrimp
- 3/4 cup beer
- 2 tbsp chopped fresh parsley
- 2 tbsp vegetable oil
- 1 tbs plus 1 tsp Worcestershire sauce
- 1 clove minced garlic
- 1/8 tsp salt
- 1/4 tsp pepper
- 1/8 tsp hot sauce
what to do:
Peel and devein shrimp, leaving tails intact. Combine beer and remaining ingredients in a shallow dish. Add shrimp, stir to coat, and marinate in the fridge for 2-3 hrs.
Drain shrimp and discard marinade. Thread neck and tail of each shrimp onto six skewers. Place skewers on a lightly greased rack of a broiler pan. Broil 5 1/2 inches from heat for about 3 minutes. Turn and broil an addition 2 minutes, or until shrimp turn pink.
“Now, Bubba taught me everything he knew about shrimpin’, but you know what I found out? Shrimpin’ is tough”. -Forrest Gump