Honolulu Star-Advertiser

Monday, May 20, 2024 81° Today's Paper

By Request

Fortuitous timing leads to sharing of shrimp dish

This recipe request goes waaaay back — to 2004, when Julia Wolkins wrote to ask for the Shrimp Shack Pasta from Bubba Gump Shrimp Co.

At the time I queried Bubba Gump and was told the chain doesn’t normally give out recipes, so the request went into my "tough luck" file.

Years pass. The Bubba Gump restaurant in Kailua-Kona agrees to participate in Kau Kau Kailua, a weeklong dining event that begins Sunday. To help promote the affair, General Manager John Vaughan secures permission to give out the recipe, which he describes as a classic dish that’s not on the current menu — but one of his favorites.

Our luck has turned.

Kau Kau Kailua involves more than a dozen Kailua Village restaurants that are offering three-course dinners at discount prices of $20 to $40. The idea is to promote business during the normally slow month of September.

Bubba Gump is offering three entree choices: Shrimp & Veggie Skewers, Accidental Chicken and Mahi with Pineapple & Mango Salsa. Appetizer and dessert choices fill out the $20 meal.

Also participating: Bistro Yokohama, Boston Basils Italian Restaurant & Lounge, Don the Beachcomber Restaurant, Huggo’s, Humpy’s Big Island Ale House, Kona Beach Restaurant, Kona Brewing Co., Kona Canoe Club, Kona Inn Restaurant, Krua Thai Cuisine, Original Thai, Quinn’s Almost by the Sea, Ristorante La Pasta, Splashers Grill, Sushi Shiono and the Fish Hopper. The list is growing, though: visit www.KauKauKailua.com for menus and other details.

This recipe has been adapted from the original to simplify it for cooking at home.


12 medium shrimp, peeled and deveined, tails on
4 ounces uncooked rigatoni pasta
1/2 tablespoon minced garlic
1 tablespoon butter, softened
1 tablespoon fresh lemon juice
1 teaspoon grated lemon peel
1/2 tablespoon chopped fresh parsley
1 cup diced roma tomatoes
1 tablespoon thinly sliced green onion
1 tablespoon crumbled feta cheese
» Sweet Tequila Marinade:
1 tablespoon minced garlic
1/4 cup fresh lime juice
1/4 cup molasses
1/4 cup olive oil
1/2 tablespoon tequila
2 tablespoons sweet chili sauce
» Veloute Sauce:
2-1/2 cups chicken stock
2 tablespoons butter
2 tablespoons flour
Pinch salt
Pinch white pepper

Thread shrimp onto 4 bamboo skewers. Combine marinade ingredients and brush generously over shrimp; reserving some marinade for basting. Let shrimp marinate at least 30 minutes, refrigerated.

Meanwhile, prepare Veloute Sauce: Bring chicken stock to boil in small saucepan; remove from heat.

Melt butter in saucepan and add flour, salt and pepper. Stir until thoroughly blended, about 2 minutes. Gradually add hot stock, stirring until sauce boils and thickens. Reduce heat and simmer, uncovered, 20 minutes or until reduced by about half. Strain into small bowl.

Bring pot of water to boil and add pasta. Cook until al dente, or according to instructions on package. Drain.

Grill shrimp over medium heat, turning at least once and basting with marinade each turn. Shrimp is done when medium-rare.

In a skillet, saute garlic in butter. Stir in lemon juice, lemon peel and parsley. Stir in Veloute Sauce. Add cooked pasta and stir gently until sauce just starts to thicken.

Add tomatoes, toss to incorporate and remove from heat. Remove cooked shrimp from skewers and place on top of pasta. Sprinkle with crumbled feta cheese and green onion. Serves 2.

Approximate nutritional information, per serving: 720 calories, 35 g total fat, 14 g saturated fat, 210 mg cholesterol, greater than 1,800 mg sodium, 75 g carbohydrate, 4 g fiber, 21 g sugar, 28 g protein

Nutritional analysis by Joannie Dobbs, Ph.D., C.N.S. Write "By Request," Honolulu Star-Advertiser, 7 Waterfront Plaza, Suite 210, Honolulu 96813. Send e-mail to: betty@staradvertiser.com.


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