Bubba Gump Shrimp Company Forrest's Shrimper's Net-Catch

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Just a good old-fashioned shrimp boil! The magic is in the poaching liquid - hot sauce, beer, and bay leaves help turn out a big, well-seasoned bowl of shrimp, potatoes and corn on the cob.

photo of Bubba Gump Shrimp Company Forrest's Shrimper's Net-Catch

serves/makes:

ready in:
30-60 minutes

ingredients

2 pounds medium shrimp, de-veined
2 red potatoes, cooked and quartered
12 celery stalks, cut into 6-inch strips
4 lemon wedges
4 ounces melted butter
4 frozen corn cobbettes
2 tablespoons Cajun seasoning
1 tablespoon minced garlic
1 dash liquid smoke (optional)

Poaching Liquid
1 gallon water
1/4 cup Durkee's Hot Sauce
4 bay leaves
1 tablespoon Bubba Gump Brand Seafood Boil spice (or other seafood boil seasoning like Old Bay)
1/4 cup beer

directions

Combine all Poaching Liquid ingredients and then bring to a boil, then reduce to a medium simmer.

Add shrimp, vegetables, corn, potatoes, and lemon wedges and cook until shrimp is completely done. Remove from poaching liquid, strain and place in stainless steel bowl.

Add butter, Cajun spice, garlic and Liquid Smoke and toss together. Serve on large platter with extra lemon wedges.

added by

sandyu42

nutrition data

631 calories, 28 grams fat, 45 grams carbohydrates, 52 grams protein per serving.

reviews & comments

Dani January 13, 2017

There aren't vegetables in the one they serve. It's literally just a bucket of shrimp in delicious sauce.
- CDKitchen Reply:
  
  The appetizer version is only the shrimp. The entree has more ingredients.

Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

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