BUBBA GUMP SHRIMP CO. SHRIMP SHACK PASTA
12 medium shrimp, peeled and deveined, tails on
FOR THE SWEET TEQUILA MARINADE:
1 tablespoon minced garlic
1/4 cup fresh lime juice
1/4 cup molasses
1/4 cup olive oil
1/2 tablespoon tequila
2 tablespoons sweet chili sauce
FOR THE VELOUTE SAUCE:
2 1/2 cups chicken stock
2 tablespoons butter
2 tablespoons flour
Pinch salt
Pinch white pepper
FOR THE PASTA:
4 ounces uncooked rigatoni pasta
1/2 tablespoon minced garlic
1 tablespoon butter, softened
1 tablespoon fresh lemon juice
1 teaspoon grated lemon peel
1/2 tablespoon chopped fresh parsley
1 cup diced Roma tomatoes
1 tablespoon thinly sliced green onion
1 tablespoon crumbled feta cheese
Thread shrimp onto 4 bamboo skewers. Combine Sweet Tequila Marinade ingredients and brush generously over shrimp; reserving some marinade for basting. Let shrimp marinate at least 30 minutes, refrigerated.
MEANWHILE, PREPARE VELOUTE SAUCE:
Bring chicken stock to boil in small saucepan; remove from heat.
Melt butter in saucepan and add flour, salt and pepper. Stir until thoroughly blended, about 2 minutes.
Gradually add hot stock, stirring until sauce boils and thickens. Reduce heat and simmer, uncovered, 20 minutes or until reduced by about half. Strain into small bowl.
TO PREPARE THE PASTA:
Bring pot of water to boil and add pasta. Cook until al dente, or according to instructions on package. Drain.
Grill shrimp over medium heat, turning at least once and basting with marinade each turn. Shrimp is done when medium-rare.
In a skillet, saute garlic in butter. Stir in lemon juice, lemon peel and parsley. Stir in Veloute Sauce. Add cooked pasta and stir gently until sauce just starts to thicken.
Add tomatoes, toss to incorporate and remove from heat.
Remove cooked shrimp from skewers and place on top of pasta. Sprinkle with crumbled feta cheese and green onion.
Makes 2 servings
Source: From General Manager John Vaughan of The Bubba Gump restaurant in Kailua-Kona, Hawaii,
published in the Honolulu Star Advertiser, Sep 15, 2010
12 medium shrimp, peeled and deveined, tails on
FOR THE SWEET TEQUILA MARINADE:
1 tablespoon minced garlic
1/4 cup fresh lime juice
1/4 cup molasses
1/4 cup olive oil
1/2 tablespoon tequila
2 tablespoons sweet chili sauce
FOR THE VELOUTE SAUCE:
2 1/2 cups chicken stock
2 tablespoons butter
2 tablespoons flour
Pinch salt
Pinch white pepper
FOR THE PASTA:
4 ounces uncooked rigatoni pasta
1/2 tablespoon minced garlic
1 tablespoon butter, softened
1 tablespoon fresh lemon juice
1 teaspoon grated lemon peel
1/2 tablespoon chopped fresh parsley
1 cup diced Roma tomatoes
1 tablespoon thinly sliced green onion
1 tablespoon crumbled feta cheese
Thread shrimp onto 4 bamboo skewers. Combine Sweet Tequila Marinade ingredients and brush generously over shrimp; reserving some marinade for basting. Let shrimp marinate at least 30 minutes, refrigerated.
MEANWHILE, PREPARE VELOUTE SAUCE:
Bring chicken stock to boil in small saucepan; remove from heat.
Melt butter in saucepan and add flour, salt and pepper. Stir until thoroughly blended, about 2 minutes.
Gradually add hot stock, stirring until sauce boils and thickens. Reduce heat and simmer, uncovered, 20 minutes or until reduced by about half. Strain into small bowl.
TO PREPARE THE PASTA:
Bring pot of water to boil and add pasta. Cook until al dente, or according to instructions on package. Drain.
Grill shrimp over medium heat, turning at least once and basting with marinade each turn. Shrimp is done when medium-rare.
In a skillet, saute garlic in butter. Stir in lemon juice, lemon peel and parsley. Stir in Veloute Sauce. Add cooked pasta and stir gently until sauce just starts to thicken.
Add tomatoes, toss to incorporate and remove from heat.
Remove cooked shrimp from skewers and place on top of pasta. Sprinkle with crumbled feta cheese and green onion.
Makes 2 servings
Source: From General Manager John Vaughan of The Bubba Gump restaurant in Kailua-Kona, Hawaii,
published in the Honolulu Star Advertiser, Sep 15, 2010
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- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!