The Red Lobster is a great crayfish species native to the rivers and streams of North America. An excellent scavenger for ponds or aquariums, the Red Lobster will feed upon any leftover food or detritus that settles on the bottom. It is also a great algae controller and will eat any filamentous algae that may [...]
Red Lobster's Spicey Spring Shrimp Stir-Fry RecipeIngredients:1 pound medium or large shrimp -- cooked, peeled, tail left on 1/2 pound rice noodles(or 2 packs of ramen type noodles)2 tablespoons vegetable oil2 carrots -- cut into matchsticks1/2 pound snow peas -- trimmed1 small green chili -- cored, seeded,and cut into julienne strips1 small red chili -- cored, seeded,and cut into julienne strips1 tablespoon very-thinly-sliced ginger1 garlic clove -- minced1 bunch scallions - (8 to 10 ea) -- sliced thin1 tablespoon rice wine vinegar2 tablespoons soy sauce1 tablespoon sesame oil3 tablespoons orange juiceCooking Directions: If you are cooking your own shrimp be sure not to over cook them.Prepare the rice noodles or ramen noodles according to their directions (for ramen noodles do not add sea
Red Lobster's Sparkling Fruit RecipeServing Size: 2Ingredients:2 fresh fruit1/2 cup sugar1 cup champagne or white wine1/2 teaspoon chopped fresh mintCooking Directions:Recommended fruits are: strawberries hulled and sliced lengthwise,melon balls, plums, peachs, pears, nectarines peeled quartered andseeded.Mix fruit gently in a shallow serving bowl, take care not to crush fruit.Sprinkle sugar evenly over bowlMix gently againPour cold champagne or wine over fruit, enough to almost cover fruit.Let stand refrigerated for 1 to 2 hours.Serve in chilled champagne glassesThis recipe yields 2 servings.Restaurant Recipes at
Red Lobster's Sole A La Meuniere RecipeServing Size: 4Ingredients:4 large sole fillets - (abt 1/2 lb ea)2 sticks unsalted butterAll-purpose flourSalt -- to tasteFreshly-ground white pepper -- to taste6 tablespoons lemon juice1 tablespoon minced parsley1 tablespoon minced shallotCooking Directions:Season fillets with salt and pepper.Dust fillets in flour and shake off excess.For each fillet, heat 1 tablespoon of butter in a large skillet.When foam subsides, saute sole 2 to 3 minutes on one side until brown.Carefully turn and brown on other side 2 to 3 minutes.Remove to a serving plate and keep warm, while cooking remaining fish.Place remaining butter in a skillet.When butter foams, add minced shallot, parsley and lemon juice.Pour over fish and serve.This recipe yields 4 servings.Restaurant
Red Lobster's Snuggled Salmon RecipeServing Size: 2Ingredients:1 boned, skinned salmon fillets - (8 ounces ea)1/2 pound lump blue crab meat2 large mushrooms -- sliced thin3 tablespoons Borson cheese1 package frozen Filo dough1/2 cup melted butter=== SAUCE ===2 cups orange juice4 tablespoons fresh lemon juice1 tablespoon minced shallots1/2 pound butter -- cut into 1 inch pieces1/4 cup heavy creamCooking Directions:Thaw filo dough in the fridge for 3 to 4 hours.Remove 6 sheets of the dough and place on the center of a cutting board.Brush liberally with melted butter.Place fillet in the center of the dough.Line the sliced mushrooms on top of the salmon.Place the crab meat on top of the mushrooms.Spread the cheese evenly on top.Fold one side of the dough over the salmon and press down lightly.
Red Lobster's Snapper Veracruz RecipeServing Size: 6Ingredients:6 snapper fillets - (8 oz ea)Melted butterSalt -- to tasteFreshly-ground black pepper -- to taste2 cups Veracruz Sauce -- (see below)=== VERACRUZ SAUCE ===1 tablespoon chopped garlic1/2 cup chopped onion1/2 cup chopped green pepper1/2 cup diced tomato2 tablespoons tomato paste1/4 cup sliced green olives1/2 cup olive oil1/2 cup chablis wine1 teaspoon oregano1/2 cup waterCooking Directions:To prepare Veracruz Sauce: Saute onion and garlic in olive oil until soft.Add all remaining ingredients, mix well.Bring to boil and simmer 10 minutes.To prepare the fish: Place fish fillets on a baking pan, skin-side down.Baste fish with melted butter.Sprinkle with salt and pepper.Pour Veracruz Sauce over snapper filets.Bake at 350 degrees for
Red Lobster's Shrimp Tree RecipeServing Size: 4Ingredients:1 styrofoam cone (18, 20, 22 or 24 incheshigh)ToothpicksCurly lettuce, mustard greens, or kaleCooked large shrimp -- tails onCombination of cherry tomatoes, blackolives,green olives, pineapple cubes, marinatedmushrooms, or baby corn - (select 2)Cocktail sauce -- for shrimpLemon wedges -- for garnishCooking Directions:Cut the center out of lettuce leaves and make long strips of the leaves, about 4 inches wide and as long as possible.Start pinning leaves to the cone with toothpicks until completely covered with green, leaving rufflededges to stick out between shrimp and other items.Makes rows of shrimp, tomatoes, pineapple or whatever you choose on the cone securing them with toothpicks.You can leave toothpick handles or push them in
Red Lobster's Shrimp Slaw RecipeServing Size: 6Ingredients:3 cups shredded cabbage (white or green)1 1/2 cups shredded spinach1 cup very-thinly-sliced celery8 ounces petite Alaskan shrimp -- cooked, peeled,and deveined=== DRESSING ===1/2 teaspoon grated fresh ginger1/2 teaspoon freshly-ground black pepper1 teaspoon salt1/4 cup white wine vineagar1/2 cup mayonaise2 tablespoons honeyCooking Directions:In a large bowl, toss vegetables together with shrimp.Mix ingredients for dressing until smooth.Toss vegetables together with dressing.Refrigerate for at least 1 hour.Mix well before serving.This recipe yields 6 to 8 servings.Restaurant Recipes at
Red Lobster's Shrimp Salad dRecipeServing Size: 2Ingredients:24 shrimp - (41/50 size) -- peeled, deveined,blanched, and chilled2/3 cup mayonnaise2 teaspoons lemon juice1 tablespoon chopped fresh parsley1/2 teaspoon Old Bay Seasoning2/3 cup finely sliced celery1 CantaloupeCooking Directions:Mix mayonnaise, lemon juice, fresh chopped parsley, and seasoning in a two quart bowl.Add the celery and shrimp.Mix well.Refrigerate until served.Cut cantaloupe in half.Remove seeds.Cut a small flat slice on bottom (skin side) of cantaloupe to make it stand.Fill with shrimp salad and garnish with fresh chopped parsley.This recipe yields 2 servings.Restaurant Recipes at
Red Lobster's Shrimp Quiche RecipeServing Size: 4Ingredients:1 pre baked 9" pie crust4 ounces pettite Alskan shrimp -- cooked, peeled,and deveined2/3 cup grated Gruyere cheese2 eggs -- beaten1 cup light sour cream1 tablespoon finely-chopped green onions or chivesSalt -- to tasteFreshly-ground black pepper -- to tasteCooking Directions:Preheat oven to 350 degrees.Evenly spread shrimp on the bottom of the pie crust.Sprinkle with grated cheese.Beat together eggs, sour cream, green onions, salt and pepper.Slowly pour the mixture into the pie crust.Bake for 25 to 30 minutes. Serve warm or cold.This recipe yields 4 to 6 servings.Restaurant Recipes at
Red Lobster's Shrimp Palm Tree RecipeServing Size: 20Ingredients:10 pounds pre-cooked shrimp - (41/50 size)2 boxes lobster picks or fancy plastic toothpicks12 whole pineapples1 wide-base flower pot (or plastic bucket) with a flat bottom, filled with concrete, with a 4 ft. pliable copper pole in the middle1 quart cocktail sauce2 tablecloths or beach towels to wrap around base10 palm fronds - (to 20) or plastic palm fronds (available at most craft stores)Cooking Directions:Cut the top and bottom off the pineapples, then take a sharpening steel (used to sharpen knives) to pierce a hole lengthwise through the pineapples.Put the pineapples on the coper pole; turn the pineapples so they fit snugly together.Put a piece of shrimp on a lobster pick (fancy plastic toothpick) and place it at the top
Red Lobster's Shrimp Gazpacho RecipeServing Size: 4Ingredients:20 ounces V-8 vegetable juice (or tomato juice or bloody Mary mix if you prefer)2 tablespoons red wine vinegar1 tablespoon olive oil1 teaspoon chopped fresh cilantro1 teaspoon chopped fresh parsley1/2 teaspoon Worcestershire sauce1/4 teaspoon Tobasco sauce1 tablespoon lime juice1 cup fresh tomatoes in 1/4" dice1/2 cup seeded cucumber in 1/4" dice1/4 cup celery finely chopped1/4 cup green onions in 1/4" slices1/4 cup bell pepper in 1/4" diceSalt -- to tasteFreshly-ground black pepper -- to taste1 cup cooked peeled deveined shrimp - (100/200 count)Cooking Directions:Hold shrimp chilled until ready to serve.Combine all ingredients (except shrimp) until thoroughly mixed.Chill the vegetable mixture for at least 2 hours prior to serv
Red Lobster's Shrimp Diablo RecipeServing Size: 4 Ingredients:3 pounds large uncooked shrimp in shells -- (no heads)1/2 pound unsalted butter1 jar Kraft BBQ sauce1/2 cup ketchup1 tablespoon freshly-ground pepper4 tablespoons liquid crab boil1/4 cup red hot sauceCooking Directions:Wash shrimp in cool water and remove heads if needed.Soak shrimp in milk overnight.Mix all sauce ingredients in a sauce pan and stir until boiling.Remove from heat and refirgerate for at least four hours.Drain milk from shrimp, place them in a baking pan, and cover evenly with the sauce.Let stand 1 hour.Bake uncovered in preheated oven (450 degrees) for 15 minutes (less time for smaller shrimp).Restaurant Recipes at
Red Lobster's Shrimp Chowder RecipeServing Size: 6Ingredients:1 small Red Lobster Cocktail Shrimp Party Platter3 cans condensed clam chowder - (10 oz ea)1 1/2 cups milk1 1/2 cups half-and-half1/2 cup clam juice1 tablespoon melted butter1/4 teaspoon thyme1/4 cup sherry1 1/2 cups frozen cornFresh chives -- (optional)Cooking Directions:Remove tails from shrimp.In a 4-quart pot, combine clam chowder, milk, half-and-half, clam juice, melted butter, thyme, sherry, and corn.Cook over medium heat, stirring occasionally until hot, but not boiling.Add shrimp and heat thoroughly.Garnish with chives, if desired.Serve with crusty bread.This recipe yields 6 servings.Restaurant Recipes at
1 cup velveeta, cubed1 cup swiss cheese in small pieces1 can Campbell's condensed cream of shrimp soup1 cup milk1/2 teaspoon cayenne1/2 teapsoon paprika1 broiled lobster tail (or 1 1/2 cups imitation) − choppedCombine everything but the lobster in a medium saucepan and cook over low heat until melted, stirring occasionally. When melted, stir in the lobster meat. Garnish with diced red pepper, if desired, and serve with french bread.
3 lb. Large Uncooked Shrimp In the Shells (no heads)Milk1/2 lb. Unsalted Butter1 Jar Kraft BBQ Sauce1/2 Cup Ketchup1 Tablespoon Fresh Ground Pepper1/4 Cup Frank's Red Hot SauceWash shrimp in cool water and remove heads if needed. Soak shrimp in milk overnight.Mix all sauce ingredients in a sauce pan and stir until boiling. Remove from heat and refrigerate for at least four hours. Drain milk from shrimp, place them in a baking pan, and coverevenly with the sauce. Let stand 1 hour. Bake uncovered in preheated oven (450F) for 15 minutes (less time for smaller shrimp).
Red Lobster's Shrimp And Cheese PuffsServing Size: 30Ingredients:1 small Red Lobster Cocktail Shrimp Party Platter1 sheet puff pastry - (1/2 pkg) -- defrosted2 packages cream cheese - (3 oz ea) -- softened1/2 cup crumbled blue cheese -- softened2 teaspoons finely-chopped onion1/4 teaspoon lemon juice1/4 teaspoon Worcestershire sauceMilk -- for brushingParmesan cheeseCooking Directions:Combine softened cheeses with onion, lemon juice and Worcestershire sauce.(Makes 1 cup of cheese mixture)Roll pastry sheet on a floured board into a 11- by 14-inch rectangle.Spread cheese mixture over pastry sheet.With the tip of a sharp knife, cut the pastry into 3/4-inch lengthwise strips.Cut each strip into thirds.Wrap each cocktail shrimp with a cheese pastry strip.Place shrimp seam-side down on a greased cookie sheet.Brush with milk; sprinkle with Parmesan cheese.Bake at 400 degrees for 5 to 7 minutes or until pastry is golden.This recipe yields 30 puffs.
Red Lobster's Shrimp And Bacon AppetizerServing Size: 30Ingredients:1 small Red Lobster Cocktail Shrimp Party Platter15 slices lean bacon - (abt 1 lb)1 can pineapple chunks - (14 oz) -- and/or1 can water chestnuts -- sliced3/4 cup sweet 'n' sour sauce1/3 cup picante sauce3 tablespoons white wineToothpicksCooking Directions:Cut bacon slices in half.Partially cook bacon slices on a shallow pan at 400 degrees for 3 minutes (or microwave on high in two batches for 2 to 3 minutes each); drain on paper towels.Select 15 pineapple chunks; cut each piece in half.Place pineapple piece and/or water chestnut and 1 shrimp on each half slice of bacon. Wrap bacon around the two and secure with a toothpick.Repeat.Combine sweet 'n' sour sauce, picante sauce, and wine.Stir well and brush on each appetizer; place on a baking sheet.Bake in a 425 degree oven for approximately 7 to 8 minutes.Replace picks with fresh picks and place on serving platter.Garnish with pineapple chunks and serve remaining s
Red Lobster's Shrimp And Bacon AppetizerServing Size: 30Ingredients:1 small Red Lobster Cocktail Shrimp Party Platter15 slices lean bacon - (abt 1 lb)1 can pineapple chunks - (14 oz) -- and/or1 can water chestnuts -- sliced3/4 cup sweet 'n' sour sauce1/3 cup picante sauce3 tablespoons white wineToothpicksCooking Directions: Cut bacon slices in half.Partially cook bacon slices on a shallow pan at 400 degrees for 3 minutes (or microwave on high in two batches for 2 to 3 minutes each); drain on paper towels.Select 15 pineapple chunks; cut each piece in half.Place pineapple piece and/or water chestnut and 1 shrimp on each half slice of bacon. Wrap bacon around the two and secure with a toothpick.Repeat.Combine sweet 'n' sour sauce, picante sauce, and wine.Stir well and brush on each appetizer; place on a baking sheet.Bake in a 425 degree oven for approximately 7 to 8 minutes.Replace picks with fresh picks and place on serving platter.Garnish with pineapple chunks and serve remaining s
Red Lobster's Seafood ChiliIngredients:1 pound medium shrimp -- peeled, deveined,and tails removed1/2 pound bay scallops1 pound boneless skinless white fish1 tablespoon vegetable oil1 garlic clove -- chopped1/2 cup celery in 1/4" dice1/2 cup red onion in 1/4" dice1 large can whole tomatoes1 small can tomato paste - (8 oz)1 can dark kidney beans1 tablespoon chili powder1/2 teaspoon ground corriander2 whole bay leaves1 teaspoon cayenne pepper1 teaspoon sugar1 tablespoon salt1 teaspoon freshly-ground black pepper1/4 cup green peppers in 1/4" dice1/2 cup red peppers in 1/4" diceCooking Directions:Heat oil in a large sauce pan add onions, garlic, celery and seafood.Saute until almost cooked.Empty canned whole tomatoes in a shallow bowl and cut into small pieces.This can be done in a blender.Do not puree.Add to the seafood mixture.Reduce heat to medium-low and add beans, tomato paste, spices and peppers.Stir together so that the seafood is not stuck on the bottom.Heat until bubling, then re
Red Lobster's Rock Shrimp CreoleIngredients:2 pounds rock shrimp -- peeled, devined1/4 cup butter1/2 cup green bell pepper in 1/2" dice1/2 cup onion in 1/4" dice1/4 cup finely-chopped celery1 garlic clove -- minced2 tablespoons flour -- all purpose1 can whole peeled tomatoes - (14 1/2 oz) -- roughly cut1 teaspoon sugar1 teaspoon salt1/4 teaspoon cayenne pepper1/4 teaspoon freshly-ground black pepper3 cups cooked rice - (to 4 cups)Cooking Directions:Rinse shrimp briefly and remove any large veins that are visible.In a small sauce pan melt 2 tablespoons of butter over medium heat.Mix in flour and stir until dissolved and mixture begins to thicken, then reduce heat. Add tomatoes and their juice to the butter and flour mixture, stir well and heat through.The mixture will thicken.Hold warm.In a large skillet melt 2 tablespoons of butter and over medium-high heat cook bell pepper, onion, celery, and garlic until soft but with a little bit of a crunch.Add shrimp and cook until no longer tran
Red Lobster's Remoulade SauceIngredients:2 cups mayonnaise1/2 cup Dijon mustard2 tablespoons sweet paprika2 teaspoon cayenne pepper1 teaspoon salt1/4 cup apple cider vinegar1/2 cup minced green onions1/4 teaspoon Tobasco sauce1/2 cup chopped fresh parsley1/2 cup minced celery1/4 cup ketchup1 teaspoon minced garlicCooking Directions:Mix together by hand, you want to keep it chunky.This can be made ahead of time and stored in a non-metal container.This recipe yields enough sauce for 4 servings (about 4 cups).
Serving Size: 6Ingredients:1 cup olive oil2 tablespoons soy sauce3 tablespoons red wine vinegar1/4 teaspoon Tabasco sauce1 teaspoon Dijon Mustard1/4 teaspoon ginger3 cups cooked, cooled white rice or clear noodles8 ounces raw mushrooms -- sliced4 ounces water chestnuts -- thinly sliced4 ounces finely chopped red pepper1 pound blanched sea scallops -- thickly sliced1 tablespoon chopped fresh parsley1 tablespoon chopped fresh chivesCooking Directions:If scallops are thicker than 3/4 inch, slice in half.Blanch scallops in boiling water for 3 to 4 minutes or until firm, and cool immediately.Prepare a dressing with the oil, vinegar, Tabasco, mustard, and ginger.Set aside the parsley and chives.Combine the remaining ingredients carefully so that the scallops do not become shredded, then mix with the dressing.Garnish with parsley and chives.Serve chilled.This recipe provides 6 servings.
Serving Size: 4Ingredients:2 dozen blue mussels -- rinsed, drained1 cup dry white wine2 tablespoons finely-chopped garlic1 can diced tomatoes - (8 oz) -- with juice1 teaspoon salt1/4 teaspoon freshly-ground white pepper1/2 cup chopped fresh basil - (loosely packed)2 tablespoons chopped fresh parsleyCooking Directions:In a large saucepan, combine all ingredients except mussels.Bring to a boil and add mussels, cover and simmer for 6 to 8 minutes until allmussels have opened.Remove cover and simmer 2 more minutes.Serve hot with garlic bread and your favorite wine.This recipe yields 4 servings.
Ingredients:1/2 teaspoon minced Garlic1 tablespoon minced onion1 tablespoon diced celery2 tablespoons mayonnaise1 whole egg1/8 teaspoon salt1/8 teaspoon freshly-ground black pepper1 teaspoon Dijon mustard1 teaspoon Old Bay Seasoning1/4 cup bread crumbs1 pound lump crabmeat2 tablespoons oil -- for sauteingCooking Directions:In a large stainless steel bowl combine all ingredients except crab meat and bread crumbs.Using gloved hands, gently mix in crab meat then add bread crumbs.Spread a thin layer of plain bread crumbs on work surface.Form crab mixture into equal balls, approximately 2 inches in diameter.Place on crumbs.Gently flatten ball of crab mixture and round the edges.Form cakes about 1/2-inch thick and 3 inches round.Refrigerate.In a saute pan, melt 2 tablespoons of oil until hot.Gently slide in crab cakes 2 at a time.Brown on one side approximate 2 to 3 minutes.Turn and brown on the other side.Turn down heat to simmer and cook crab cakes another 5 to 8 minutes.This recipe create
Serving Size: 4Ingredients:BLACKENING FISH4 catfish fillets1/4 cup melted butter1/4 cup Red Lobster's Cajun SeasoningBAY SHRIMP SAUCE1 cup heavy whipping cream2 tablespoons shallots in 1/8" dice1 tablespoon vegetable oil1/2 cup white wine2 tablespoons Red Lobster's Cajun Seasoning2 tablespoons fresh chopped parsley1/4 cup sour cream6 ounces bay shrimp -- cookedCooking Directions:To make Bay Shrimp Sauce: Saute shallots in vegetable oil until translucent.Add white wine and simmer until reduced by two thirds.Add heavy cream and simmer until reduced by one third.Add seasoning, parsley and sour cream and simmer 1 minute.Stir in Bay Shrimp and keep hot until serving.To make Louisiana Lacy's Catfish: Preheat a cast-iron skillet (thehotter, the better).Dip or brush catfish fillets with melted butter.Sprinkle 1 tablespoon of seasoning evenly on each side of fish.Cook over high heat until a dark brown (almost black) crust is formed.Turn over and cook other side.Place fish on plate and top wi
Serving Size: 4Ingredients:2 pounds linguini -- cooked, drained4 ounces lobster meat -- cut into 1" pieces16 medium shrimp - (31/35 size) -- peeled, deveined6 ounces bay scallops2 yellow squash -- cut in half,then into 1/2" slices1 red bell pepper -- cut into 1" pieces4 ounces snow peas -- cleaned2 tablespoons finely-chopped garlic4 ounces butter1/2 cup white wine10 ounces chicken stock1 teaspoon salt1/2 teaspoon coarsely-ground black pepper3 tablespoons fresh lemon juice1 tablespoon cornstarch2 tablespoons chopped fresh parsleyCooking Directions:In a large saute pan, saute all seafood in 2 ounces of butter until half cooked.Remove from saute pan and set aside.Saute vegetables and garlic in remaining 2 unces of butter for 5 minutes.Add white wine and cook for 2 minutes.Add chicken stock, salt and pepper and simmer 5 minutes.Mix lemon juice and cornstarch and blend into chicken stock.Return seafood to pan and simmer 5 minutes.Add chopped parsley and pour over linguini to serve.This reci
Red Lobster's Lobster De JongheServing Size: 6Ingredients:24 ounces cooked lobster meat1/2 cup melted butter1/2 cup bread crumbs1/2 cup grated Parmesan cheese2 tablespoons finely-sliced green onion1/4 cup melted butter1 tablespoon lemon juiceCooking Directions:Cut lobster into half inch pieces.Place lobster meat into a shallow baking dish or 6 individual casseroles.Pour 1/2 cup melted butter over the lobster.In a small bowl, mix together bread crumbs, cheese, green onion, 1/4 cup melted butter and lemon juice.Spread bread crumb topping evenly over lobster meat.Bake uncovered at 350 degrees until topping is brown (about 25 minutes).Individual casseroles or shallow baking dishes will require the same amount of cooking time.
Red Lobster's Lobster De JongheServing Size: 6Ingredients:24 ounces cooked lobster meat1/2 cup melted butter1/2 cup bread crumbs1/2 cup grated Parmesan cheese2 tablespoons finely-sliced green onion1/4 cup melted butter1 tablespoon lemon juiceCooking Directions:Cut lobster in 1/2" pieces.Place lobster meat into a shallow baking dish or 6 individual casseroles.Pour 1/2 cup melted butter over the lobster.In a small bowl, mix together bread crumbs, cheese, green onion, 1/4 cup melted butter and lemon juice.Spread bread crumb topping evenly over lobster meat.Bake uncovered at 350 degrees until topping is brown (about 25 minutes).Individual casseroles or shallow baking dishes will require the same amount of cooking time.
Red Lobster's Light And Fruity Wine CoolerServing Size: 6Ingredients:1/2 cup fresh squeezed orange juice -- (pulp is ok)1/4 cup cranberry juice2 tablespoons fresh squeezed lime juice2 teaspoons granulated sugar1 cup Sprite or 7-UP1 bottle Sauternes or Piesporter type winesCooking Directions:Mix together first four ingredients until sugar is dissolved, chill well.Fill wine or colins glass with ice.Fill 1/2 way with wine.Add Sprite to fill the glass 3/4 full.Add fruit juice mixture to taste.Garnish with fresh fruit slices on the rim or floating on top.
Red Lobster's Jay's Jumpin' JambalayaIngredients:1 small Red Lobster Cocktail Shrimp Party Platter1 medium onion -- diced2 medium green bell peppers -- diced8 celery stalks -- diced1 can chopped tomatoes - (28 oz) -- with juice1 cup oil1/4 cup flour1/2 teaspoon cayenne pepper - (to 1 tspn) -- or to taste1/8 teaspoon black pepper1 teaspoon salt -- or to taste1/4 cup dry sherry1/2 teaspoon minced garlicCooking Directions:Remove tails from shrimp if desired.Add oil to large skillet.Place onions, celery, green bell peppers, and garlic in hot oil.Saute 2 minutes, then cover and sweat until cooked (5 to 7 minutes).Stir again.Sprinkle flour over vegetables and stir.Cook 5 minutes until roux begins to brown and stick to vegetables.Stir in tomatoes; allow to boil and thicken.Add shrimp, cayenne, pepper and salt.Cook 5 minutes.Add sherry; bring back to a boil.Serve over white rice.This recipe yields 4 to 6 servings.
Red Lobster's How To Cook Crab LegsSteaming:Do not pre-thaw crab legs.Place frozen crab legs in vegetable steamer or colander over boiling water.Cover tightly and steam approximately 6 minutes.Brush with melted butter -- season and serve with cocktail sauce.Microwave: Do not pre-thaw crab.Place frozen crab legs in microwave and cover with a damp towel to prevent moisture loss.Heat for 5 minutes on defrost cycle.Brush with melted butter -- season and serve with cocktail sauce.
Serving Size: 4Ingredients:4 salmon fillets - (6 to 8 oz ea)=== HICKORY GLAZE ===1 cup shallots in 1/8" dice1 tablespoon vegetable oil1 cup apple juice concentrate -- (canned)2 tablespoons balsamic vinegar5 teaspoons liquid smoke flavoring2 teaspoons onion powder2 tablespoons cornstarch3/4 cup waterCooking Directions:Saute shallots in vegetable oil until medium brown.Add apple juice concentrate, balsamic vinegar, liquid smoke, and onion powder.Stir to combine ingredients.Simmer 7 minutes.Combine water and cornstarch, mix well and whisk into simmering liquid.Simmer 5 more minutes, stirring occasionally.Place in appropriate container and allow to cool.Preheat oven to 450 degrees.Oil bottom of roasting pan.Place salmon fillets on pan.Liberally brush each piece of salmon with the Hickory Glaze.Roast salmon for 15 to 20 minutes, depending upon thickness (approximately10 minutes per inch of thickness).This recipe yields 4 servings.
Red Lobster's Hibachi Tuna TeriyakiServing Size: 4Ingredients:2 pounds yellow fin tuna -- sliced thin=== SAUCE ===1 cup soy sauce1/3 cup sugar1/2 cup dry white wine1 tablespoon lemon juice -- fresh only1 cup sake1 tablespoon tomato pasteCooking Directions: Mix sauce, pour over fish and marinate for 30 minutes.Preheat the charcoal grill.Drain off excess marinade and bring to a boil in a sauce pan.Remove from heat.Grill tuna slices 2 to 3 minutes on each side.Remove tuna to serving platter and pour heated sauce over top.
Red Lobster's Hearts And Berries Valentine SaladServing Size: 2Ingredients:=== DRESSING ===1 tablespoon finely-minced shallots1/4 teaspoon fresh-minced ginger1/4 teaspoon salt1/2 teaspoon sugar1 tablespoon burgundy2 tablespoons raspberry vinegar4 tablespoons olive oil1/4 cup sundried cranberriesfreshly-ground black pepper -- to taste=== SALAD ===1 heart romaine1 heart Bibb lettuce1/2 head radicchio3 artichoke hearts -- quartered8 thin slices heart of palm 1/4" - (to 10 slices)1/4 cup raspberries4 strawberries -- sliced lengthwise heart shaped1 tablespoon chopped walnutsCooking Directions:Dressing preparation: Mix shallots, ginger, salt, sugar, burgundy, vinegar and cranberries. Let stand in refrigerator for at least one hour.Whisk together and add oil gradually.Salad preparation: Break up romaine and Bibb lettuce then place in a bowl.Cut radicchio into bite-size pieces and toss with lettuce.Separate onto chilled plates.In a separate bowl toss together remaining ingredients and cover w
Red Lobster's Grouper Summer SevicheIngredients:2 pounds skinless grouper fillets -- cut into 1" chunks1 cup freshly-squeezed lime juice1/2 cup balsamic vinegar1/4 cup red onion in 1/4" dice1/2 cup tomato in 1/4" dice1 garlic clove -- mincedSalt -- to tasteFreshly-ground black pepper -- to tasteCooking Directions:Mix all ingredients well (except for fish) in a mixing bowl.Add grouper chunks and toss together.Pour ingredients into a dish or bowl with a tight fitting lid.Refrigerate for at least 12 hours, tossing occasionally until all fish is no longer transparent.Serve over toasted bruschetta bread slices.If you would like you can garnish with fresh chopped parsley and or cilantro, but do not add to the marinade, they will discolor.This recipe provides 4 to 6 servings.
Serving Size: 4Ingredients:2 pounds fresh skinless grouper fillets1/2 cup butter1 garlic clove -- crushed2 cups Italian-style bread crumbsCooking Directions:Cut fillets into serving size pieces.In a shallow saucepan, melt butter; add garlic.Add garlic butter to bread crumbs.Dip fish in crumb mixture.Place on baking sheet.Bake at 450 degrees for 10 minutes per inch of thickness or until fish flakes easily when tested with a fork.This recipe yields 4 to 6 servings.
Red Lobster's Grilled Shrimp KabobsServing Size: 4Ingredients:1/2 cup melted butter1/2 teaspoon chopped garlic1 medium onion - cut into 1/2" wedges2 medium tomatoes -- cut into wedges2 medium zucchini -- cut into 1/2" pieces36 shrimp -- peeled, deveined, with tail left onSalt -- to tasteFreshly-ground black pepper -- to tasteCooking Directions:Combine melted butter and garlic; reserve.Peel the onion and cut from top to bottom.Place cut-side down and cut each half into six wedges (widest part of the onion should be 1/2-inch).Break wedges apart so two or three layers of onion stay together.Steam the onions approximately 3 minutes to soften slightly.Remove the core from the tomatoes.Slice the tomatoes in half from top to bottom.Place cut-side down and cut each half into three wedges.Remove the pulp and seeds from each wedge.Cut zucchini into 1/2 slices.Cut small slices (1 1/2-inches diameter or less) into two pieces; cut large slices (over 1 1/2-inches diameter) into three pieces lengthw
Serving Size: 4Ingredients:4 salmon fillets - (8 oz ea) -- brushed with oilHoney Dijon Sauce8 tablespoons honey4 tablespoons Dijon mustard4 tablespoons water -- warm1 tablespoon olive oil3 teaspoons soy sauce1 teaspoon salt1/4 teaspoon freshly-ground black pepperCooking Directions:Combine honey, Dijon mustard, water, olive oil, soy sauce, salt and pepper. Set aside.Brush salmon fillets with olive oil and grill 3 to 5 minutes on one side. Turn.While grilling on second side, brush with Honey Dijon Sauce.Grill a total of approximately 10 to 12 minutes.Serve with extra sauce on the side.
Red Lobster's Grilled Rock LobsterServing Size: 2Ingredients:1 teaspoon salt1 teaspoon paprika1/8 teaspoon freshly-ground white pepper1/8 teaspoon garlic powder1/2 cup olive oil1 tablespoon lemon juice2 rock lobster tails - (10 oz ea) -- thawedCooking Directions:Split rock tails lengthwise with a large knife.Mix seasoning with oil and lemon juice.Brush meat side of tail with marinade.Pre-heat grill and place rock tails meat-side down and grill 5 to 6 minutes until well scored.Turn over lobster and cook another 6 minutes, brushing often with remaining marinade.Lobster is done when it is opaque and firm to the touch.
Red Lobster's Ginger Shrimp And Perpper Stir-FryServing Size: 4Ingredients:1 small Red Lobster Cocktail Shrimp Party Platter1 1/2 tablespoon powdered ginger - (to 2 tbspns)1 large garlic clove -- minced1/4 cup oil1 1/2 cups fresh mushroom halves1/2 medium red pepper -- in 1/4" julienne strips1/2 medium green pepper -- in 1/4" julienne strips1/4 cup soy sauce2 tablespoons sugar1/3 cup sherrySalt -- to taste2 green onions -- chopped1/2 tablespoon cornstarch -- mixed with3 tablespoons waterCooked white riceCooking Directions:Remove tails from shrimp, if desired.Sprinkle shrimp with ginger.Heat oil in skillet.Add shrimp and garlic; saute 3 minutes.Add peppers and mushrooms.Stir in soy sauce, sugar, salt (if needed) and sherry.Cook 1 minute.Stir in green onions.Add cornstarch with water; stir gently until mixture thickens.Serve over rice.
Red Lobster's Fried Soft Shell CrabServing Size: 4Ingredients:18 live soft shell crabs1 teaspoon salt1/4 teaspoon freshly-ground black pepper1/4 teaspoon garlic powder1/4 teaspoon onion powder2 ounces lemon juice3 dashes soy sauce1 cup flour3 eggs -- beaten2 cups plain breadcrumbsCooking Directions:Clean crabs (refer to how to clean crab procedure) but do not remove top shell.Rinse well in cool water.Place the crabs on a sheet pan and season with salt, pepper, lemon, soy sauce, garlic power and onion powder, then refrigerate for at least two hours.Place flour in one bowl, eggs in another, and bread crumbs in the last.Roll crab in the flour, dip in the eggs, and then coat with the bread crumbs.Preheat oven to 450 degrees.Heat a skillet with about 1 inch of oil.Saute crab on one side for 4 to 5 minutes, turn and continue until crab is crispy.Place browned crabs in oven for 8 minutes until hot all the way through and crispy.Serve with cocktail sauce, remoulade, a green sauce, or a creamy
Red Lobster's Eggs Benedict With Smoked SalmonServing Size: 4Ingredients:4 ounces thinly-sliced smoked salmon4 eggs1 tablespoon vinegar2 English muffins -- halvedButter to lightly coat muffins=== SAUCE ===8 tablespoons unsalted butter2 teaspoons lime juice1 teaspoon white vinegar3 egg yolks -- room temperatureSalt -- to tasteFreshly-ground white pepper -- to tasteCooking Directions:Lightly toast and butter English muffins and hold warm.Prepare sauce by; melting the butter and hold to the side.In a medium sauce pan over medium-low heat whisk together lime juice, vinegar, eggyolks until it begins to thicken, gradually add butter while constantly whisking. Continue until thick.Season with salt and pepper and hold warm.Bring a large sauce pan of water to a boil, add 1 tablespoon of vinegar to the water.Reduce heat so that the water is at a soft boil.Have eggs broken ahead of time.Gently roll eggs into the water.Stir the water around the eggs to keep their shape.Cook for 3 to 4 minutes.Rem
Red Lobster's Dijon Crusted SalmonServing Size: 4Ingredients:4 boneless skinless salmon fillets - (8 oz ea)1 cup Asian panko crumbs or flakes1/4 cup Dijon mustard2 tablespoons melted butter2 tablespoons fresh chopped parsleyCooking Directions:Preheat oven to 450 degrees.Brush both sides of fish with melted butterand place in a shallow baking dish.Arrange so that fillets are not touching.Sprinkle lightly with seasoned salt and pepper.In a mixing bowl place mustard, crumbs, parsley, and melted butter.Mix well to evenly distribute butter and mustard.Spread crust evenly over the tops of the fillets and press lightly.Place just enough water in the pan to cover the bottom, do not place too much so that the topping on the fish is affected.Bake for 8 to 10 minutes or until fish is no longer transparent.
Red Lobster's Deep-Fried Catfish With Hush PuppiesServing Size: 4Ingredients:4 catfish fillets - (8 oz ea)1 cup milk1/8 teaspoon salt1/8 teaspoon freshly-ground black pepper1/8 teaspoon paprika1 cup cornmealVegetable oil=== HUSH PUPPIES ===1 cup cornmeal2 tablespoons baking powder1/2 teaspoon salt1/4 teaspoon freshly-ground black pepper1/8 teaspoon freshly-ground white pepper1/3 cup minced onion1 egg -- beaten1/4 cup milkCooking Directions:Rinse and pat catfish dry.In a shallow dish, mix together milk, salt, pepper, and paprika.Dip pieces of fish in milk mixture.Roll fish in cornmeal and set pieces on waxed paper to dry.Heat 1 1/2 inches of vegetable oil to 350 degrees.Deep-fry fish, turning once, until golden brown.Drain on paper towels and keep warm.Hush Puppies: Mix cornmeal with baking powder, salt, pepper, and onion.Mix egg with milk and whisk into cornmeal.Spoon hush puppies into hot oil and fry until golden brown.
Serving Size: 4Ingredients:4 halibut fillets - (8 oz ea)6 slices bacon1/2 cup Asian panko crumbs or flakes -- see * Note3 tablespoons melted margarine or butterSeasoned salt to tasteFreshly-ground black pepper to taste* Note: Panko is a type of light breading or coating that can be found in most Asian markets.Cooking Directions:Preheat oven to 450 degrees.Cook the bacon, then chop or crumble and set aside.Brush both sides of fish with melted butter and place in a shallow bakingdish.Arrange so that fillets are not touching.Sprinkle lightly with seasoned salt and pepper.In a mixing bowl place bacon pieces, crumbs, and melted butter.Mix well to evenly distribute butter.Spread crust evenly over the tops of the fillets and press lightly.Place just enough water in the pan to cover the bottom, do not place too much so that the topping on the fish is affected.Bake for 8 to 10 minutes or until fish is no longer transparent.This recipe yields 4 servings.
Ingredients:3/4 cup bottled Italian dressing1 tablespoon grated Parmesan cheese1 tablespoon sugar1/3 cup mayonnaise1 teaspoon anchovy paste or soy sauceCooking Directions:Combine all with wire whisk.Keep refrigerated.Use within a week.
Red Lobster's Crab SaladIngredients:16 ounces blue crab meat2/3 cup mayonnaise2 teaspoons lemon juice1 tablespoon freshly-chopped parsley1/2 teaspoon Old Bay Seasoning2/3 cup finely-sliced celery1 cantaloupeCooking Directions:Mix mayonnaise, lemon juice, fresh chopped parsley, and seasoning in a two quart bowl.Add the celery and crab meat.Mix well.Refrigerate until served.Cut cantaloupe in half. Remove seeds.Cut a small flat slice on bottom (skin side) of cantaloupe to make it stand.Fill with crab salad and garnish with fresh chopped parsley.
Ingredients:2 pounds fresh flounder fillets1 cup cornmeal1/2 teaspoon salt1/2 teaspoon paprika1/2 teaspoon ground black pepperCooking Directions:Skin fillets.Cut fillets into serving size portions.Combine cornmeal with seasonings.Roll fish in cornmeal mixture.Place flounder in an iron skillet which has been preheated with about 1/8 inch of oil.Brown on one side 2 to 3 minutes.Carefully turn and cook on the other side an additional 3 minutes, until fish flakes easily with a fork.Serve with tartar sauce and coleslaw.This recipe yields 4 to 6 servings.
Serving Size: 4Red Lobster's Cozumel Shrimp Ingredients:40 large shrimp -- peeled, deveined1/4 cup green onions in 1/4" dice1/4 cup yellow onions in 3/8" dice1/4 cup red bell peppers in 3/8" dice1/2 cup grated Pepperjack cheese1 cup your favorite BBQ sauce1/4 cup creamy horseradish sauce1 tablespoon crushed red pepper1 teaspoon freshly-ground black pepper4 cups cooked rice4 flour tortillas2 tablespoons melted butterRed Lobster's Cozumel Shrimp Cooking Directions:Tortilla shells: Preheat oven to 450 degrees. Butter both sides of flour tortillas.Drape tortillas over an oven proof bowl so that it forms an upside down bowl shape.Bake in oven for 8 to 10 minutes until golden brown.Remove from bowl and hold in a dry place.For shrimp: Combine sauce ingredients and mix well.Add all other ingredients except cheese and mix together. Place in greased casseroledish and sprinkle top with cheese. Bake in oven for 20 minutesAssembly: Place tortilla shell on plate or in bowl.Place 1 cup of rice into
Ingredients:2 pounds fresh flounder fillets1 cup cornmeal1/2 teaspoon salt1/2 teaspoon paprika1/2 teaspoon ground black pepperCooking Directions:Skin fillets.Cut fillets into serving size portions.Combine cornmeal with seasonings.Roll fish in cornmeal mixture.Place flounder in an iron skillet which has been preheated with about 1/8 inch of oil.Brown on one side 2 to 3 minutes.Carefully turn and cook on the other side an additional 3 minutes, until fish flakes easily with a fork.Serve with tartar sauce and coleslaw.This recipe yields 4 to 6 servings.
Serving Size: 4Ingredients:4 boneless grouper fillets - (8 oz ea)1 tablespoon melted butterSeasoned salt -- to tasteFreshly-ground black pepper -- to taste1 cup diced tomatoes - (3/8")1/2 cup peeled seeded diced cucumber - (3/8")1 tablespoon freshly-chopped cilantro1/2 cup diced red bell pepper1/4 cup diced onion - (3/8")2 tablespoons lime juice2 tablespoons olive oil2 tablespoons tomato juice or V81/2 teaspoon salt1 dash Jalepeo Tabasco sauce1/4 teaspoon minced garlicCooking Directions:Place all ingredients for salsa in a mixing bowl and mix well.Let stand refrigerated for 60 minutes.Brush the fish with butter and season to taste.Grill fish 3 to 4 minutes on each side or until cooked through.Plate fish and serve with a heaping scoop of salsa on top.This recipe yields 4 servings.
Serving Size: 4Ingredients:1 pound cod fish fillets2 tablespoons butter1/4 cup lemon juice1 tablespoon chopped fresh parsley1 teaspoon salt1/4 teaspoon freshly-ground black pepper1/4 teaspoon paprika1 onion -- thinly slicedCooking Directions:Use heavy aluminum foil cut into large squares.Place equal portions of the fish fillets on each piece of foil.In a saucepan, melt butter.Add lemon juice, parsley, salt and pepper.Stir to blend well.Pour this mixture over the fish, sprinkle with paprika and top with onion slices.Fold the foil around the fish and seal.Grill for 5 to 7 minutes per side.Fish should flake easily when done.
Ingredients:1 quart clam juice1 cup non-fat dry milk powder2/3 cup flour1 can chicken broth - (14 oz)2 celery ribs -- chopped fine1 tablespoon dried minced onion1 can clams - (10 oz) -- minced well1 teaspoon dry parsley flakes -- crumbled2 baked potatoes -- cooked, peeledCooking Directions: In blender put clam juice, milk powder and flour, blending until smooth.Pour into 2 1/2-quart saucepan and stir in chicken broth, stirring constantly on medium-high heat until thick and smooth.Turn heat to low.Stir in celery, onions, clams, parsley and potatoes.Keep on low heat up to an hour and season with salt and pepper.Freezes well.This recipe yields 6 servings.
Ingredients:2 tablespoons butter1 cup diced onion1/2 cup diced celery1/2 cup diced leeks1/4 teaspoon chopped garlic2 tablespoons flour1 quart milk1 cup clams in juice1 cup diced potatoes1 tablespoon salt1/4 teaspoon white pepper1 teaspoon dry thyme1/2 cup heavy creamPreparation MethodIn a soup pot, melt butter over medium heat.Add onion, celery, leeks and garlic.Saute for 3 minutes mixing often.Remove from heat and add flour, mixing well.Add milk and whisk vigorously.Drain clams and add juice to soup.Slowly bring to a boil, mixing often.Reduce heat to a simmer.Add potatoes and seasonings, simmer 10 minutes.Add clams and simmer 5 to 8 minutes.Finish with heavy cream.Serve.This recipe yields 4 servings.
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2 Printable Red Lobster Coupons ( May-03 )
- $3 off any two adult lunch entrees .
- $4 off any two adult diner entrees .
Note : Coupons may take awhile to download due to many visitors , you can also print their restaurant coupons here .
Red Lobster Coupons ( For USA )
Join the red lobster club by filling out their little survey ( easy ) and get red lobster printable coupons instantly or
Serving Size: 2Ingredients:8 ounces dry cous cous1 1/2 cups water1/2 teaspoon salt1 tablespoon brown sugar1/8 teaspoon freshly-ground white pepper1 tablespoon olive oil1 can mandarin oranges1 teaspoon chopped fresh dill1 teaspoon chopped fresh mintCooking Directions:Place water, salt sugar, pepper, and olive oil in a sauce pan and bring to a boil.Remove from heat and add cous cous, cover and let stand for about 7 minutes.Fold in oranges, juice, and fresh herbs.Let stand for 2 to 3 minutes.
Serving Size: 4Ingredients:4 boneless skinless sea bass fillets - (8 oz ea)1 cup Asian panko crumb or flake1/4 cup blackened fish seasoning3 tablespoon melted butterCooking Directions: Preheat oven to 450 degrees.Brush both sides of fish with melted butter and place in a shallow baking dish. Arrange so that fillets are not touching.In a mixing bowl place blackening seasoning, crumbs, and melted butter.Mix well to evenly distribute butter.Spread crust evenly over the tops of the fillets and press lightly.Place just enough water in the pan to cover the bottom, do not place too much so that the topping on the fish is affected.Bake for 8 to 10 minutes or until fish is no longer transparent.
Serving Size: 4Ingredients:4 boneless skinless sea bass fillets - (8 oz ea)1 cup Asian panko crumb or flake1/4 cup blackened fish seasoning3 tablespoon melted butterCooking Directions:Preheat oven to 450 degrees.Brush both sides of fish with melted butter and place in a shallow baking dish.Arrange so that fillets are not touching.In a mixing bowl place blackening seasoning, crumbs, and melted butter.Mix well to evenly distribute butter.Spread crust evenly over the tops of the fillets and press lightly.Place just enough water in the pan to cover the bottom, do not place too much so that the topping on the fish is affected.Bake for 8 to 10 minutes or until fish is no longer transparent.This recipe yields 4 servings.
Serving Size: 4Ingredients:4 skinless boneless chicken breasts -- cut in half, and trimmed1 tablespoon vegetable oil1 teaspoon chopped fresh garlic1 tablespoon chopped fresh onion1 cup chicken broth=== SAUCE ===4 tablespoons butter1/2 cup all-purpose flour1 cup milk1/2 cup chicken broth1 tablespoon lime juice2 tablespoon tomato paste1 teaspoon chopped fresh rosemary leaves2 ounces petite Alaskan shrimp -- cooked, peeled, and deveinedCooking Directions:Place chicken on a cutting board and flatten with the side of a mallet.Heat olive oil in a large skillet over medium-high heat then add onions and garlic.Brown chicken on both sides. If not cooked through add chicken broth and cook, covered until finished.Hold warm.Make a roux by melting butter in a medium sauce pan over low heat.Gradually sir in flour, Stir until smooth.Cook over medium heat until thick.Gradually add milk, lime juice and tomato paste, heat until it begins to thicken.Add chicken broth to thin the mixture to desired consis
Ingredients:=== CRUST ===1 package Lorna Doone cookies - (10 oz) -- crushed1/4 pound butter -- melted1/4 cup sugar1 envelope Knox gelatin=== FILLING ===16 ounces cream cheese8 ounces sour cream2 eggs2 tablespoons butter2 tablespoons cornstarch1 cup sugar1 teaspoon vanillaCrushed cookie crumbs -- for garnishCooking Directions:Crust: Mix crumbs with butter, sugar, and gelatin.Pat out evenly over bottom of a greased 9-inch springform pan.Bake at 350 degrees for exactly 8 minutes.Filling: Beat with electric mixer; cream cheese, sour cream, eggs, butter, cornstarch, suger and vanilla.When filling is perfectly smooth and creamy, pour into crust.Return to 350 degree oven and bake 30 to 35 minutes or until knife inserted in the center comes out clean.Cool 20 minutes before cutting.Sprinkle top with cookie crumbs.
Ingredients:2 cups bisquick2/3 cup milk1/2 cup shredded Cheddar cheese1/2 cup butter or margarine -- melted1/4 teaspoon garlic powderCooking Directions:Heat oven to 450 degrees.Mix bisquick, milk and cheese until a soft dough forms.Drop by spoonfuls onto an ungreased cooking sheet.Bake 8 to 10 minutes until golden brown.Mix butter and garlic powder.Brush mixture over warm biscuits before removing from cookie sheet.
Ingredients:2 cups bisquick2/3 cup milk1/2 cup shredded Cheddar cheese1/2 cup butter or margarine -- melted1/4 teaspoon garlic powderCooking Directions:Heat oven to 450 degrees.Mix bisquick, milk and cheese until a soft dough forms.Drop by spoonfuls onto an ungreased cooking sheet.Bake 8 to 10 minutes until golden brown.Mix butter and garlic powder.Brush mixture over warm biscuits before removing from cookie sheet.
Serving Size: 4Ingredients:3 tablespoon butter1 1/2 cups thinly-sliced mushrooms2 tablespoon flour1/2 cup cream1/2 cup chicken bullion1/4 teaspoon garlic powder1/4 teaspoon freshly-ground white pepper1/2 cup picante salsa2 tablespoon fish blackening seasoningMelt one tablespoon butter in a pan and saute mushrooms, set aside.Cooking Directions:In a medium sauce pan melt two tablespoon of butter and stir in the flour until dissolved.Add chicken stock, cream, garlic and pepper, stirring constantly cook until sauce thickens. Do not boil.Once thickened reduce heat, cover, and cook 2 more minutes.Add picante sauce, blackening seasoning, and sauteed mushrooms, heat through.Hold warm until ready to serve.Serve over grilled or broiled fishThis recipe yields sauce for 4 servings.
Serving Size: 4Ingredients:1/2 cup melted butter or olive oil2 teaspoons lemon juice1 teaspoon salt1 tablespoon chopped fresh dill1/8 teaspoon red pepper4 salmon steaks, 1" thick - (abt 2 lbs total)Cooking Directions:Place melted butter, lemon juice, salt, fresh chopped dill and red pepper in small bowl and stir to combine.Preheat broiler.Place salmon steaks on lightly-greased pan and brush with half of seasoned butter. Broil, 5 inches from source of heat, 5 to 10 minutes.Turn heat to 400 degrees, close oven and bake an additional 5 to 8 minutes.Brush with remaining butter blend.Serve.This recipe yields 4 servings.
Serving Size: 24Ingredients:1 small Red Lobster Cocktail Shrimp Party Platter1 sheet frozen puff pastry - (1/2 pkg) -- thawed3 eggs3/4 cup whipping cream1/4 teaspoon salt1/8 teaspoon freshly-ground black pepper1 pinch nutmeg1/8 cup Parmesan cheese4 ounces sharp cheddar or Swiss cheese -- cut into 1/2" cubesCooking Directions:Preheat oven to 400 degrees.Lightly grease 24 two-inch muffin cups.Place 1 unfolded pastry sheet on a lightly floured board; roll out into a 12- by 14-inch rectangle; cut into 24 rounds with 2 1/2-inch biscuit cutter.Fit pastry rounds in muffin cups.In a bowl, beat eggs, cream, salt, pepper, and nutmeg until blended.Place 1 cheese cube in each pastry-lined cup; fill 3/4 full with egg mixture and top with a shrimp, tail to side.Sprinkle with Parmesan cheese.Bake 10 minutes or until puffed and golden.Serve warm.This recipe yields 24 quiches.
Ingredients:1 1/2 pounds shrimp -- peeled, deveined1/2 cup oil1 egg -- beaten1 cup all-purpose flour1/2 cup milk3/4 teaspoon seasoned salt1/4 teaspoon saltOil -- for deep fryingCooking Directions:Preheat oil to 350 degrees.Combine 1/2 cup oil and egg; beat well.Add remaining ingredients except oil for frying and stir until well blended.Dip shrimp into batter to coat.Drop shrimp into hot oil and fry for 30 to 60 seconds or until golden brown.Remove with slotted spoon; drain on paper towel.This recipe yields 6 servings.
Serving Size: 8Ingredients:4 zucchinis - (2" to 3" dia)2 tablespoons butter or margarine1 tablespoon minced onion1/2 pound tomatoes -- peeled, seeded, and chopped1 pound small shrimp -- peeled, deveined (cut shrimp if they are larger than a quarter)1 tablespoon minced fresh basil1/2 teaspoon salt1/4 teaspoon freshly-ground black pepper1 cup breadcrumbs2 tablespoons melted ButterCooking Directions:Preheat oven to 350 degrees.Wash the zucchini and trim off the ends.Cut zucchini in half lengthwise and scoop out the seeds.Be sure to leave some by the ends to create a boat-like shape.Saute onions in butter until clear, add tomatoes and simmer until soft.In a mixing bowl combine tomato and onion mixture, shrimp, basil, salt and pepper and half of the bread crumbs.Fill the zucchini boats with the mixture.Place boats in a greased baking dish.Sprinkle with remaining breadcrumbs and drizzle with butter.Bake for 15 minutes or until shrimp are pink and clear.This recipe yields 8 servings.
Ingredients:1/2 cup Prego chunky-style sauce1/2 cup Del Monte ketchup1 tablespoon Dijon mustard1 tablespoon vinegar1/8 teaspoon dry mustard1 teaspoon chili powderCooking Directions:Combine thoroughly and refrigerate, tightly covered, to use within 90 days or freeze to thaw and use within 1 year.This recipe yields about 1 cup.
Ingredients:4 salmon fillets or steaks - (8 oz ea)1/2 cup thick and spicy barbeque sauce1/4 cup horseradish sauceCooking Directions:Mix barbeque and horseradish sauce together.Grill one side of the salmon on a well-oiled grill.After turning over, baste cooked side with sauce mixture.Before taking off the grill flip again and baste the other side of the fish.This recipe yields 2 servings.
Ingredients:1 1/2 pounds Alaska snow crab clusters, single-cut legsor split legs, thawed if necessary2 tablespoons minced onion1 garlic clove -- minced1 tablespoon butter or margarine1 can tomato sauce - (8 oz)1/4 cup catsup1/4 teaspoon oregano -- crushedCooking Directions:Rinse crab under cool water.Cut crab into serving-sized pieces; score backs of leg sections using a large heavy knife or slit with kitchen shears.Saute onion and garlic in butter until tender; stir in remaining ingredients except crab.Simmer 5 minutes.Serve hot with chilled or steamed crab.
Ingredients:CRUST1 package Lorna Doone cookies - (10 oz) -- crushed1/4 pound butter -- melted1/4 cup sugar1 envelope Knox gelatinFILLING16 ounces cream cheese8 ounces sour cream2 eggs2 tablespoons butter2 tablespoons cornstarch1 cup sugar1 teaspoon vanillaCrushed cookie crumbs -- for garnishCooking Directions:Crust: Mix crumbs with butter, sugar, and gelatin. Pat out evenly over bottom of a greased 9-inch springform pan. Bake at 350 degrees for exactly 8 minutes.Filling: Beat with electric mixer; cream cheese, sour cream, eggs, butter, cornstarch, suger and vanilla. When filling is perfectly smooth and creamy, pour into crust.Return to 350 degree oven and bake 30 to 35 minutes or until knife inserted in the center comes out clean.Cool 20 minutes before cutting. Sprinkle top with cookie crumbs.
I rarely eat at an expensive restaurant, so this gets a mention on my blog. Also, Jackie with an ‘ie’, the freezing door greeter there, gets a shout out from J with a sarcastic ‘H’. She’ll know what it means.
I had the Neverending Shrimp which ended after 3 servings, and Ashley had the Ultimate Feast with leftovers of course.
