If it’s too clammy make a stock from the shrimp …

Comment on Bubba Gump Shrimp Company Copycat “Shrimpin’ Dippin’ Broth” by Bobby McGovern.

If it’s too clammy make a stock from the shrimp shells. Just simmer the shells for a few minutes and you’ll get a very flavorful stock. Strain and use in place of the clam juice…

Recent Comments by Bobby McGovern

From Away on Today!
Saw you on the Today Show this morning, immediately went to the Today Show website, read the bio about you, discovered fromaway.com and was smitten! Needless to say I didn’t get much work done today. You have an amazing collection of recipes.
Congrats on the win…well deserved.


Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as Brocavore, a blog focusing on street food culture, and the junk food-centric "Spork & Barrel." His contributions include Serious Eats, Down East, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.