Oh, do it. I need to know if That Tsuru’s …

Comment on Bubba Gump Shrimp Company Copycat “Shrimpin’ Dippin’ Broth” by Jillian Bedell.

Oh, do it. I need to know if That Tsuru’s trunk is absolutely filled to the brim with shrimp. I miss you, too!

Jillian Bedell Also Commented

Bubba Gump Shrimp Company Copycat “Shrimpin’ Dippin’ Broth”
Definitely let us know how it goes…this is one of my all-time favorites!


Bubba Gump Shrimp Company Copycat “Shrimpin’ Dippin’ Broth”
Lena,

The white wine was my one addition to the copycat recipe. You’re right – add it to the wet ingredients. Thanks!


Bubba Gump Shrimp Company Copycat “Shrimpin’ Dippin’ Broth”
dipping the bread is the business.


Recent Comments by Jillian Bedell

Thin and Crispy Coconut Cookies
Sometimes when you make changes to recipes, they don’t work as well.


Blueberry Clementine-Soaked Cake with Blood Orange Bitters
I found mine at the grocery store, Judy. The glaze can be made from any citrus juice whisked with confectioner’s sugar. We had the bitters on the bar and I thought it would it would make this rustic cake le fancier. Use what you’ve got it my cooking motto always.


Blueberry Clementine-Soaked Cake with Blood Orange Bitters
I wish I was making my own bitters. Store-bought. Yes, those tiny, wild Maine blueberries make everything better.


Blueberry Clementine-Soaked Cake with Blood Orange Bitters
Love that idea! Orange and chocolate is an awesome combination!


Reading: “Portland Food: The Culinary Capital of Maine”
It’s a really lovely little book that makes you want to get involved in the community and eat great things! Thanks for reading!


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.