- 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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