Recipe by COOKGIRl
From The Bubba Gump Shrimp Cookbook. ..."And I have to tell you...Lieutenant Dan took to shrimpin' like one of them ducks in water."
Top Review by rosslare
Real comfort food! Yummy! For the broth I used the shrimps cooking water, just reduced it down to required amount, with the peelings in it. Shrimp peels have so much flavor in them, and usually they just get discarded. I also must have used 2 tbs of curry, kept adding as I was going. Same with lemon juice. For topping I only used loads of cilantro. End result was very satisfying, indeed! Thank you!
- 6 cups water
- 2 lbs medium shrimp, unpeeled
- 1⁄2 cup minced onion
- 2 tablespoons melted butter
- 1 tablespoon peanut oil
- 1⁄3 cup flour
- 1 1⁄2-2 tablespoons curry powder, to taste (depending on the spiciness of your curry powder!)
- 14 ounces chicken broth (or vegetable broth)
- 1 1⁄2 cups milk (or 1 cup milk and 1/2 cup heavy cream)
- 1 1⁄2 teaspoons sugar
- 1⁄2 teaspoon salt
- 1⁄2 tablespoon freshly grated gingerroot
- 1 teaspoon fresh lemon juice
- roasted peanuts
- sliced scallion
- toasted coconut
- fresh cilantro
- cooked bacon, crumbled
Directions See How It's Made
- In large pot of boiling water, cook the shrimp for about 3 to 5 minutes or until shrimp turns pink. Drain, rinse with cold water, devein and set aside.
- Cook onion in butter and peanut oil in large skillet over medium heat until softened.
- Lower heat and add flour and curry powder. Stir with whisk until smooth and no lumps remain. Cook for 1 minute stirring constantly until mixture thickens.
- Gradually stir in broth and milk; cook over medium heat, stirring constantly until thickened.
- Stir in sugar, salt, fresh ginger, and lemon juice. Add shrimp and cook until heated through.
- Serve shrimp with hot cooked white rice garnished with any or all of the suggested toppings.