Shrimpin Dippin Broth - Bubba Gump Shrimp Co.

"This is one recipe I NEVER want to lose! Prepared on Eyewitness News Midday by Dave Trombetta of the Bubba Gump Shrimp Co. so it's definitely OK to post & share. This is one of the most delicious Shrimp recipes. I love it because you get plenty of broth to sop up with your bread, and it's SO flavorful. Definitely Cajun, so not for people who don't like spicy food. Enjoy & please post reviews! Cooking time may vary, based on type of rice you choose to serve, so cooking time does not include rice cooking time. Preparation time assumes you have shrimp that has been peeled and deveined for you. Cooks very quickly! I made this recently and doubled it, but I found that the flavor was diluted. If anyone makes this and is able to successfully double/triple the recipe with the same amount of flavor, pls post in your comment/review. I personally would like to have MORE broth than what this makes just like you get at the restaurant. It is spicy!"

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photo by Baby Kato

Ready In:: 25mins
Ingredients:: 17
Serves:: 2-4

ingredients

1 lb medium shrimp, peeled and deveined (frozen is okay)
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
INGREDIENTS FOR THE BROTH
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

directions

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.

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Reviews

WOW!! WOW!! WOW!! This is a definate keeper!! I NEVER want to lose this recipe! Yummy and spicy and just plain GOOD EATS!! Thank you so much for sharing this one!! I can't wait to make it again!! 3 of us ate a WHOLE loaf of French bread just soppin' up the goodness!!

SkinnyMinnie
I love the sound of this recipe except I'm not much of a rice eater , so I'll sub the rice for pasta . I'll make the recipe exactly as shown but I might make a roux and add to the dipping broth . I'll weigh that toward the end of cooking time . I have done that with other dishes and they came out so tasty & good ~ I'll make this over the weekend as I have most of the items needed , so I only need a short list ~ Perfect ///=^ } ~

Karma I.
It's been so long since I've had this dish at Bubba Gump, I didn't really remember if it tasted the same, but it was my daughter's favorite and she remembers this is how the dish tasted at the restaurant. I've made this for her birthday for a couple of years and have found the amount of black pepper to be overwhelming. I cut it back the 2nd year (still too much pepper) and yesterday I cut the pepper down to about 1/4 of what was called for - it was better (you can always add more to taste). The cajun spice does help to keep it tasty and I even added a dash of cayenne pepper. Even though the recipe states that it doesn't work to double it, I did double it without noticing any problem. Because I let the broth simmer a little too long, it got too concentrated, so I added a splash of water and another 8oz bottle of clam juice (don't worry, it doesn't taste like you are eating clams). We all enjoyed the dinner! Thanks!!!

Glorias S.
It was spot on.....and really good

Hitjojo2007
Unbelievable!!!!!

Joe L.

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Tweaks

LOVE, LOVE, LOVE this recipe. really easy to prepare and exceptionally tasty. this is now a staple menu item at our house. the only things i do different are to use homemade shrimp stock instead of the clam juice, and i also add some fresh herbs at the end (parsley, chives, dill, thyme...whatever i have on hand). thanks so much for sharing this recipe!

luvn-n-the-oven

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