Alabama Shrimp Bake

Last night I told the hubby that shrimp is on sale and what would he like me to make.  He pulled this oldie but goodie out of his brain.

Do you remember when Forrest Gump was all the rage?  Well Southern Living Magazine took advantage of it and put out a "Bubba Gump Cookbook" that took all the SL shrimp recipes and put them in one book.  Mom gave me and my sis one for Christmas along with the usual "Southern Living Annual Cookbook" and a Chickfila Calendar.  I do believe I have made every recipe in the Bubba Gump Cookbook but this one was very popular with my family.  Enjoy!

1 cup butter, melted (I used 1/2 cup)
3/4 cup lemon juice
3/4 cup Worcestershire sauce
1 tbsp. salt (I used seasoning salt)
1 tbsp. freshly-ground black pepper
1 tsp. dried rosemary
1/8 tsp. ground red pepper (cayenne)
1 tbsp. hot sauce (I used Sriracha)
3 garlic cloves, minced
2 1/2 lbs. unpeeled large or jumbo fresh shrimp (I peeled mine)
2 lemons, thinly sliced
1 medium onion, thinly sliced


1. Preheat oven to 400F. Combine first 9 ingredients (through garlic) in a small bowl; set aside.
2. Rinse shrimp with cold water; drain well. In an ungreased 9x13x2-inch baking dish, layer shrimp, lemon slices, and onion slices. Pour butter mixture over shrimp.
3. Bake uncovered for 20-25 minutes (less if you're using peeled shrimp) or until shrimp turn pink, basting occasionally with pan juices.

I like to make some Linguine noodles and cook them al dente.  I will put the noodles in a large bowl and then pour the shrimp on top and let them sit for a minute or 2 so the noodles absorb some of the juice.  

Crustacean-Inspired Garlic Roasted Sea Feast w/ Garlic Noodles

Crustacean is a landmark* San Francisco restaurant that remains well regarded** among locals and tourists alike.***

*     aka "overrated tourist trap"
**   aka  "rests on its previously well deserved reputation and currently provides crap food and service"
*** aka "people who have not yet figured out that there are many dupe recipes for the famous garlic noodles, or how
       easy it is to roast a crab at home or find it at another SF restaurant"

#Occupy Crustacean's Kitchen!

GARLIC NOODLES

20 oz Asian wheat noodles -- your choice of cut  [rice noodles will not work]

Garlic Sauce:

1 stick unsalted butter
2 heaping tablespoons minced garlic (more or less to taste)
1 tablespoon Maggi seasoning sauce, or soy sauce
1 tablespoon oyster sauce
1 tablespoon fish sauce, or 1 shrimp boullion cube
1 tablespoon sugar or honey

cracked fresh pepper, to taste

Garnish:  chopped Vietnamese or regular coriander (cilantro);  grated parmesan  ["Gene-eeeeee!!!"]


Boil the noodles al dente; drain and set aside.

Prepare the garlic sauce using a saute pan on medium to low heat.  Melt butter; add the garlic and saute until aromatic but not browned.  Add all remaining seasonings to the pan, stir to combine well. Transfer the garlic sauce into a small bowl.  Add pasta to saute pan; quickly toss over medium heat, adding garlic sauce in increments until noodles fully coated and re-heated.  Transfer to bowl or individual plating; garnish.

GARLIC ROASTED SEA FEAST

[Serves 2]

1 Dungeness Crab (about 4 lbs), cleaned and cracked
2 lobster tails
1/2 lb. prawns
3/4 stick unsalted butter
6-8 cloves coarsely chopped garlic
2 teaspoons chicken or shrimp bouillon, powdered
2 teaspoons coarse cracked black pepper
1/4 teaspoon sugar
1 bunch scallions, sliced to 1 inch pieces
1 tablespoon fresh grated ginger

Garnish: whole flat leaf parsley shoots; lemon slices.


Clean all shellfish; crack the crab in half and partially crack the claws, reserve the shell; score cut the lobster tails down the soft middle.  Heat up the butter stove top in roasting skillet or pan; cast iron preferred.  Saute the garlic until aromatic, but not brown. Add in the black peppers, chicken or shrimp bouillon, pepper; then add in the seafood [crab, then lobster, then shrimp] and stir well until approx. 1/4 cooked.  Add in the sugar, ginger and scallions, then cook until half done.

Bake in the oven at 350 degree F until done to taste.  Serve on platter with garlic noodles and garnishes.