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SHRIMP INSPIRED BY FORREST GUMP PART II

cook:

1 h 20 min

Picture for Shrimp inspired by Forrest Gump Part II

6,307,127 views  This week, we finally revisit the all-American fantasy of Forrest Gump, crossing a few more dishes off Bubba's comprehensive shrimp-preparation list. Due to the growing complexity of the dishes, I've had to cut it down to three this time around, but hey - that means there's gonna be a Part III! Eventually.

4 servings

US

original

metric

INGREDIENTS

For the BBQ Shrimp

For the BBQ Shrimp

Worcestershire Sauce

½ cup Worcestershire Sauce

Lemon

1 Lemon

of Garlic, crushed

2 ½ cloves of Garlic, crushed

Rosemary, chopped

1 tsp Rosemary, chopped

of Butter

2 sticks of Butter

Fresh Parsley, chopped

1 tbsp Fresh Parsley, chopped

White Rice

White Rice

Shrimp (unpeeled, head on)

Shrimp (unpeeled, head on)

Vegetable Oil

Vegetable Oil

Ground Pepper

Ground Pepper

For The Creole Seasoning

For The Creole Seasoning

Mortar and Pestle Pepper

1 tsp Mortar and Pestle Pepper

Paprika

2 tsp Paprika

Kosher Salt

2 tsp Kosher Salt

Garlic Powder

1 tsp Garlic Powder

Onion Powder

1 tsp Onion Powder

Cayenne Pepper

1 tsp Cayenne Pepper

Thyme

1 tsp Thyme

Dried Oregano

1 tsp Dried Oregano

FOR THE Pineapple Shrimp Stir Fry

FOR THE Pineapple Shrimp Stir Fry

Uncooked Rice

1 cup Uncooked Rice

Shrimp, peeled and deveined

Shrimp, peeled and deveined

Pineapple, halved

1 Pineapple, halved

Vegetable Oil

Vegetable Oil

Cashews

Cashews

Red Pepper Flakes

Red Pepper Flakes

Small White Onion, finely chopped

0.5 Small White Onion, finely chopped

Small Bell Pepper, finely chopped

0.5 Small Bell Pepper, finely chopped

Egg

1 Egg

Soy Sauce

2 tbsp Soy Sauce

Fish Sauce

1 tbsp Fish Sauce

Garam Masala (or curry powder)

1 tbsp Garam Masala (or curry powder)

Salt

Salt

Pepper

Pepper

Scallion, chopped

1 Scallion, chopped

FOR THE Shrimp Burger

FOR THE Shrimp Burger

Scallions, chopped

3 Scallions, chopped

Mayonnaise, divided into 1/3 cup and 1/3 cup

⅔ cup Mayonnaise, divided into 1/3 cup and 1/3 cup

Creole Seasoning

1 tsp Creole Seasoning

Juice and Zest of a Lemon

0.5 Juice and Zest of a Lemon

Louisiana Style Hot Sauce

1 tsp Louisiana Style Hot Sauce

Whole Grain Mustard

1 tsp Whole Grain Mustard

Fresh Parsley, chopped, divided

3 tbsp Fresh Parsley, chopped, divided

of White Bread

1 slice of White Bread

of Shrimp, peeled and deveined

1 pound of Shrimp, peeled and deveined

Salt

Salt

Pepper

Pepper

Old Bay

1 tsp Old Bay

Hamburger Buns

Hamburger Buns

Iceberg Lettuce

Iceberg Lettuce

DIRECTIONS

1.

For The BBQ Shrimp

1.

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

Mortar and Pestle Pepper

1 tsp Mortar and Pestle Pepper

Paprika

2 tsp Paprika

Kosher Salt

2 tsp Kosher Salt

Garlic Powder

1 tsp Garlic Powder

Onion Powder

1 tsp Onion Powder

Cayenne Pepper

1 tsp Cayenne Pepper

Thyme

1 tsp Thyme

Dried Oregano

1 tsp Dried Oregano

2.

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.

White Rice

White Rice

3.

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.

Vegetable Oil

Vegetable Oil

Shrimp (unpeeled, head on)

Shrimp (unpeeled, head on)

of Garlic, crushed

2 ½ cloves of Garlic, crushed

Ground Pepper

Ground Pepper

For The Creole Seasoning

For The Creole Seasoning

4.

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.

Worcestershire Sauce

½ cup Worcestershire Sauce

Lemon

1 Lemon

Rosemary, chopped

1 tsp Rosemary, chopped

5.

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.

of Butter

2 sticks of Butter

Fresh Parsley, chopped

1 tbsp Fresh Parsley, chopped

6.

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

7.

Serve and enjoy!

8.

For The Pineapple Shrimp Stir Fry

1.

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

Uncooked Rice

1 cup Uncooked Rice

2.

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.

Shrimp, peeled and deveined

Shrimp, peeled and deveined

3.

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.

Pineapple, halved

1 Pineapple, halved

4.

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.

Vegetable Oil

Vegetable Oil

Cashews

Cashews

Red Pepper Flakes

Red Pepper Flakes

5.

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

Small White Onion, finely chopped

0.5 Small White Onion, finely chopped

Small Bell Pepper, finely chopped

0.5 Small Bell Pepper, finely chopped

6.

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.

7.

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.

Egg

1 Egg

Soy Sauce

2 tbsp Soy Sauce

Fish Sauce

1 tbsp Fish Sauce

Garam Masala (or curry powder)

1 tbsp Garam Masala (or curry powder)

Salt

Salt

Pepper

Pepper

8.

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.

9.

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

Scallion, chopped

1 Scallion, chopped

10.

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

11.

For The Shrimp Burger

1.

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.

Scallions, chopped

1 Scallions, chopped

Mayonnaise, divided into 1/3 cup and 1/3 cup

⅓ cup Mayonnaise, divided into 1/3 cup and 1/3 cup

Creole Seasoning

1 tsp Creole Seasoning

Juice and Zest of a Lemon

0.5 Juice and Zest of a Lemon

Louisiana Style Hot Sauce

1 tsp Louisiana Style Hot Sauce

Whole Grain Mustard

1 tsp Whole Grain Mustard

Fresh Parsley, chopped, divided

1 tbsp Fresh Parsley, chopped, divided

Pepper

Pepper

2.

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.

of White Bread

1 slice of White Bread

Scallions, chopped

2 Scallions, chopped

Fresh Parsley, chopped, divided

2 tbsp Fresh Parsley, chopped, divided

Mayonnaise, divided into 1/3 cup and 1/3 cup

⅓ cup Mayonnaise, divided into 1/3 cup and 1/3 cup

Salt

Salt

Pepper

Pepper

Old Bay

1 tsp Old Bay

3.

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.

of Shrimp, peeled and deveined

1 pound of Shrimp, peeled and deveined

4.

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

5.

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

Hamburger Buns

Hamburger Buns

6.

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.

Vegetable Oil

Vegetable Oil

7.

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

Iceberg Lettuce

Iceberg Lettuce

8.

Serve and enjoy!

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