SHRIMP INSPIRED BY FORREST GUMP PART II

For The BBQ Shrimp

Start by getting your creole seasoning ready. Combine all seasoning ingredients into a small bowl and whisk to combine. Set aside.

Next, it’s time to cook your rice. Cook your rice in 1 ½ times its volume in boiling water. I bake mine at 350°F for 40 minutes.

Heat vegetable oil over medium high heat in a stainless steel skillet. Add your head on, unpeeled shrimp. Once they’ve cooked on one side for 1 minute, add your garlic, your ground pepper, and 2 Tbsp of the creole seasoning.

Deglaze the pan with Worcestershire sauce, the juice of one lemon and freshly chopped rosemary. Mix to combine and bring to a simmer before lowering the heat.

Cut your butter into 1 Tbsp pats, and then add them to your shrimp 3 pats at a time. Stir until melted and then add 3 more pats. Continue this until you’ve melted all of your butter, and then add your freshly chopped parsley.

Add some of your white rice to a bowl along with your shrimp and sauce.

Serve and enjoy!

For The Pineapple Shrimp Stir Fry

Start by making your rice. Once your rice is done, place on a rimmed baking sheet and put in the fridge for 1 hour.

Next, peel and devein the shrimp. Set aside half with the tails on and with the other half, remove the tails and chop into small bite-sized pieces. Place in a bowl and set aside.

Cut your pineapple in half and remove the core. Place small cuts up and down the sides of the pineapple and scoop out the insides. Place those in a bowl and set aside.

Add some vegetable oil to a wok over a medium high heat and then add some cashews along with some crushed red pepper flakes. Cook for a few minutes and then set aside to let them cool completely.

Re-oil to your wok and saute white onion along with bell pepper. When softened and translucent, add to a bowl and set aside.

Re-oil your wok and add your whole shrimp. Cook for 45 seconds before giving them a little toss and then adding the chopped shrimp. Cook for 3-4 minutes. Set aside.

Re-oil your wok one last time. Add the egg and cook until it’s just barely not quite cooked and then add your refrigerated rice. Add soy sauce, fish sauce, and garam masala (or curry powder). Season with salt and pepper and mix to combine. Cook for about 1 minute.

Add your pineapple chunks to the rice and stir to combine. Cook for 1 ½ minutes. Add your peppers, onions, and shrimp. Stir to combine for about 1 minute.

Turn off the heat, and add your chopped scallion and your red pepper flake cashews. Mix to combine.

Scoop the stir fry back into the hollowed out pineapple half, top with scallions, serve and enjoy!

For The Shrimp Burger

Start by making remoulade. In a bowl combine chopped scallion, mayonnaise, some pepper, creole seasoning, lemon juice and zest, Louisiana Style hot sauce, whole grain mustard, and freshly chopped parsley. Mix to combine and put in the fridge until ready to use.

In a food processor, process white bread into bread crumbs. Put in a bowl and add chopped scallions, freshly chopped parsley, mayo, salt, pepper, and Old Bay seasoning. Mix to combine.

Then, in the food processor add peeled and deveined shrimp. Process about 8-9 times and then add to the bread crumb mixture. Mix all that together and form into nice patties.

Place the patties on a sheet pan and cover with plastic wrap. Place in the fridge for 30 minutes and up to 3 hours.

In a non stick pan, toast some hamburger buns and set aside.

Add some vegetable oil to the pan and add your shrimp burgers. Fry on one side for 2-3 minutes and then flip. Add to a 375°F oven until the burgers reach an internal temperature of 140°F.

Place burger on a bun with some iceberg lettuce and top with your remoulade.

Serve and enjoy!