Source:

Bubba Gump Shrimp Co. Cookbook via Driscoll

Serves/Makes:8

Ingredients

• 2 pounds unpeeled medium fresh shrimp
• 3 cups (700 ml) water
• 2 cups (475 ml) chopped onion
• 4 cloves garlic, minced
• 2 tbsp (30 ml) butter or margarine, melted
• 1 cup (225 ml) sliced green onions
• 3 tbsp (45 ml) cornstarch
• 1/3 cup (80 ml) chopped fresh parsley
• 3/4 tsp (4 ml) salt
• 1/4 tsp (1 ml) white pepper
• Hot cooked rice

Preparation

• Peel and devein shrimp, reserving shells and tails.
• Chop shrimp and set aside.
• Place shells and tails in medium saucepan; add water and bring to boil.
• Cover reduce heat and simmer for 30 minutes.
• Pour liquid through a wire mesh strainer into a bowl, discarding shells and tails.
• Cook chopped onion and garlic in butter in a large skillet over medium-high heat, stirring constantly, until tender.
• Add 2 cups (475 ml) of reserved stock, and bring to a boil.
• Reduce heat to low; stir in shrimp and green onions.
• Cook 5 minutes, stirring occasionally.
• Combine cornstarch and an additional 1/2 cup (125 ml) of stock; gradually stir into shrimp mixture.
• Bring to a boil; stirring constantly for one minute.
• Stir in parsley, salt and pepper.
• Serve over rice.

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