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Tyler Perry $600 Tip Red Lobster Tuscon, Arizona
2008-05-02 01:33:00 Tyler Perry left a Tuscon, Arizona Red Lobster waitress with a big grin when the thirty-eight year old filmmaker dropped a $600 tip on a $128 bll while dining at the popular seafood chain on April 22nd. “The waitress was completely shocked,” a source reveled to The National Enquirer. “The best part is that the ...
Red Lobster's Spicey Spring Shrimp Stir-Fry Recipe
2008-04-04 10:38:00 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 seasoning packet).Drain well and hold warm.In a large skillet, heat oil over medium-high heat.Add carrots, snow peas, peppers, ginger, garlic, scallions, and stir-fry for 2 to 3 minutes.Add shrimp an...
By: Secret Recipes
Red Lobster's Sparkling Fruit Recipe
2008-03-23 01:38:00 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 http://secretrecipes.blogspot.c-om
By: Secret Recipes
Red Lobster's Sole A La Meuniere
2008-02-22 08:10:00 Red Lobster's Sole A La MeuniereServing 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 Recipes at http://secretrecipes.blogspot.c-om
By: Secret Recipes
Red Lobster's Snuggled Salmon
2008-02-18 07:20:00 Red Lobster's Snuggled SalmonServing 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.Roll up the other side and tuck ends under.Brush the entire surface of the filo dough with melted butter.Bake at 350 degrees for 12 to 15 minutes.Place orange juice, lemon juice and minced shallot in a s...
By: Secret Recipes
Red Lobster Recipes
2008-02-16 15:40:00 Isn't it depressing to think that you have to go out to eat to have a quality dinner? I know I feel that way. Luckily, I'm going to share with you an inexpensive way to eat food from a fine quality establishment with Red Lobster recipes. Whenever I go out to eat at red lobster, I know I need to eat the batter-fried shrimp; here is the secret recipe to make this meal in your own home.Ingredients:? 1½ pounds shrimp, peeled and deveined? ½ cup oil? 1 egg, beaten? 1 cup all-purpose flour? ½ cup milk? ¾ tsp. seasoned salt? ¼ tsp. salt? Oil for deep fryingPreparation:1. Preheat oil to 350 degrees. Combine ½ cup oil and egg; beat well. Add remaining ingredients except oil for frying and stir until well blended.2. Dip shrimp into batter to coat. Drop shrimp into hot oil and fry for 30-60 seconds or until golden brown. Remove with slotted spoon; drain on paper towel.Serves 6.This is just one of many red lobster recipes I can share with you. Other meals include Maryland crab cakes, red lobs...
Red Lobster's Snapper Veracruz
2008-02-15 06:27:00 Red Lobster's Snapper VeracruzServing 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 15 to 20 minutes, until fish flakes easily.Serve.This recipe yields 6 servings.
By: Secret Recipes
Red Lobster's Shrimp Tree
2008-02-08 06:45:00 Red Lobster's Shrimp TreeServing 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 into the cone so the shrimp, olive or tomato can be picked from the tree with the fingers.Garnish with lemon wedges.Serve cocktail sauce in a separate bowl.This recipe yields 4 to 6 servings.
By: Secret Recipes
Red Lobster's Shrimp Slaw
2008-02-07 11:31:00 Red Lobster's Shrimp SlawServing 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.
By: Secret Recipes
Red Lobster's Shrimp Salad
2008-02-07 06:40:00 Red Lobster's Shrimp SaladServing 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.
By: Secret Recipes
Red Lobster's Shrimp Quiche
2008-01-27 05:07:00 Serving 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.
By: Secret Recipes
Red Lobster's Shrimp Palm Tree
2008-01-21 06:49:00 Red Lobster's Shrimp Palm TreeServing 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 of the tree (do not push the toothpicks all the way in; they should be easy to remove).Continue doing this in a spiral pattern until you reach the bottom of the tree.Start the second row of shrimp just b...
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Red Lobster's Shrimp Gazpacho
2008-01-19 01:58:00 Serving 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 serving.Portion into bowls or cups and top with 2 tablespoons of shrimp and a lime wedge.This recipe yields 4 to 6 servings.
By: Secret Recipes
Red Lobster's Shrimp Diablo
2008-01-17 07:59:00 Red Lobster's Shrimp DiabloServing Size: 4Ingredients: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).
By: Secret Recipes
Red Lobster's Shrimp Diablo
2008-01-13 09:06:00 Red Lobster's Shrimp DiabloServing Size: 4Ingredients: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).
By: Secret Recipes
Red Lobster's Shrimp Balasico
2007-12-27 23:33:00 Serving Size: 4Ingredients:30 cooked shrimp2 1/2 cups chopped tomato1 tablespoon dried basil -- plus1 teaspoon dried basil1 cup chunky tomato sauce2 tablespoons chopped green onion3 tablespoons white wine -- (optional)8 black olives -- sliced1/8 teaspoon salt1/8 teaspoon freshly-ground black pepper1/8 teaspoon garlic powder1/2 pound angel hair pastaCooking Directions:Combine chopped tomato, basil, tomato sauce, green onions, wine, olives, salt, pepper and garlic powder in large saucepan and simmer 5 to 10 minutes, stirring occasionally.Cook pasta, rinse and drain well.Remove tails from shrimp, if desired.Add shrimp to tomato mixture.Simmer until warm, about 2 minutes.Serve over pasta.This recipe yields 4 to 6 servings.
By: Secret Recipes
Red Lobster's Ultimate Fondue
2007-12-21 03:39:00 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.
Red Lobster's Shrimp Diablo
2007-12-21 03:32:00 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 Puffs
2007-12-17 10:24:00 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.
By: Secret Recipes
Red Lobster's Shrimp And Bacon Appetizer
2007-12-13 07:59:00 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 remainin...
By: Secret Recipes
Red Lobster's Shrimp And Bacon Appetizer
2007-12-11 10:43:00 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 remainin...
By: Secret Recipes
Red Lobster's Seafood Chili
2007-12-06 06:11:00 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...
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Red Lobster's Rock Shrimp Creole
2007-12-02 02:46:00 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 t...
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Red Lobster's Roasted Maine Lobster With Crabmeat Stuffing
2007-11-29 06:25:00 Red Lobster's Roasted Maine Lobster With Crabmeat StuffingServing Size: 2Ingredients:=== STUFFING ===1 pound blue crab meat1 teaspoon minced shallot1 teaspoon parsley1 tablespoon mayonnaise1 tablespoon bread crumbs1 whole egg1 teaspoon lemon juice1/8 teaspoon worcheshire=== LOBSTER ===2 whole Maine lobsters - (1 1/4 lbs ea)1 stick butter -- cut into pieces1 teaspoon paprika2 tablespoons lemon juiceCooking Directions: For the stuffing: Blend all stuffing ingredients except crab.Fold in crabmeat -- refrigerate.For the lobsters: Split lobsters lengthwise with a large knife, remove stomach sac.Place equal portions of crab stuffing in each head.Crack claws with the blunt side of knife.Pour lemon juice on tail meat, then sprinkle with paprika and dot with pieces of butter.Bake in a 400 degree oven for 15 minutes.Serve with melted butter and lemon wedges.This recipe yields 2 servings.
By: Secret Recipes
Red Lobster's Remoulade Sauce
2007-11-27 10:11:00 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).
By: Secret Recipes
Red Lobster's Oriental Scallop Salad
2007-11-25 08:58:00 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.
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Red Lobster's Mussels Marinara
2007-11-25 08:56:00 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.
By: Secret Recipes
Red Lobster's Maryland Crab Cakes
2007-11-19 06:01:00 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 cre...
By: Secret Recipes
Red Lobster's Louisiana Lacy's Catfish
2007-11-13 11:13:00 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...
By: Secret Recipes
Red Lobster's Lobster, Shrimp And Scallop Pasta
2007-11-04 02:32:00 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 r...
By: Secret Recipes
Red Lobster's Lobster De Jonghe
2007-10-31 06:39:00 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.
By: Secret Recipes
Red Lobster's Lobster De Jonghe
2007-10-25 11:40:00 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.
By: Secret Recipes
Red Lobster's Light And Fruity Wine Cooler
2007-10-19 07:41:00 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.
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Red Lobster's Jay's Jumpin' Jambalaya
2007-10-13 05:54:00 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.
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Red Lobster's How To Cook Crab Legs
2007-10-07 12:05:00 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.
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Red Lobster's How To Cook A Maine Lobster
2007-10-06 03:09:00 Red Lobster's How To Cook A Maine LobsterCooking Directions: Cooking A Maine LobsterThe easiest way to cook a lobster is to boil for 12 minutes in salted water.Add 1 teaspoon salt for every quart of water.Bring water to a rapid boil and plunge lobster -- head first -- into water.Return to a boil and cook for 12 to 15 minutes.Remove lobster and serve with melted butter, lemon wedges, lobster crackers and lots and lots of napkins.
By: Secret Recipes
Red Lobster's Hickory Glazed Salmon
2007-10-02 10:59:00 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.
By: Secret Recipes
Red Lobster's Hibachi Tuna Teriyaki
2007-09-30 04:25:00 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.
By: Secret Recipes
Red Lobster's Hearts And Berries Valentine Salad
2007-09-23 05:30:00 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 cove...
By: Secret Recipes
Red Lobster's Grouper Summer Seviche
2007-09-19 10:54:00 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.
By: Secret Recipes
Red Lobster's Grouper Siciliano
2007-09-16 04:22:00 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.
By: Secret Recipes
Red Lobster's Grilled Shrimp Kabobs
2007-09-10 12:29:00 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 leng...
By: Secret Recipes
Red Lobster's Grilled Salmon With Honey Dijon Sauce
2007-09-08 02:46:00 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.
By: Secret Recipes
Red Lobster's Grilled Rock Lobster
2007-09-02 12:07:00 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.
By: Secret Recipes
Red Lobster's Ginger Shrimp And Perpper Stir-Fry
2007-08-29 12:52:00 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.
By: Secret Recipes
Red Lobster's Fried Soft Shell Crab
2007-08-29 12:50:00 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 cre...
By: Secret Recipes
Red Lobster's Fried Shrimp
2007-08-23 09:14:00 Red Lobster's Fried ShrimpServing Size: 3Ingredients:Saltine crackersRitz crackers1 teaspoon salt1/8 teaspoon freshly-ground white pepper1/4 teaspoon garlic powderOil -- for frying3 dozen shrimp - (26/30 size) -- peeled, deveinedCooking Directions:Grind in food processor equal amounts of saltine and Ritz crackers to make 2 cups of cracker meal.Add white pepper, salt and garlic powder.One at a time, moisten a shrimp in cold water, press into the crackermeal. Moisten again then press into cracker meal again. Place on atraylined with wax paper and refrigerate one hour.Preheat oil to 350 degrees. If you don't have a thermometer, drop apieceof bread into the oil. If it sizzles and browns within a minute, theoilis ready.Drop a few shrimp at a time into the fat.Fry 30 to 45 seconds on one side then turn and fry another 30 seconds.Remove and drain on paper towels.Serve with cocktail sauce and lemon wedges.This recipe yields 3 entree or 6 appetizer servings.
By: Secret Recipes
Red Lobster's Fluffed Rock Lobster
2007-08-22 12:53:00 Red Lobster's Fluffed Rock LobsterServing Size: 1Ingredients:1 lobster - (or more)Cooking Directions:Using a chef's knife or kitchen scissors -- cut lengthwise down the middle through the top of the lobster shell.Pinch the tail together and crack the last shell section free from the meat.Lay the shell open so the meat is exposed -- and pull the meat from the very end of the tail.Lightly score the underside crosswise.Each cut should be about 1 inch apart.Return the shell to the closed position and lay the meat on top of the shell.Spread the tail and break the tail muscle with your thumb to keep the tail from curling when the lobster is cooked.Score the top of the lobster meat lengthwise down each side and the center if needed.For a special treat -- brush the lobster meat with melted butter and sprinkle with your favorite seafood seasoning before cooking.To broil: Place lobster in a shallow pan with enough water to cover the tail, so it does not burn while cooking.Broil until the lo...
By: Secret Recipes
Red Lobster's Eggs Benedict With Smoked Salmon
2007-08-16 11:02:00 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....
By: Secret Recipes
Red Lobster's Dungeness Crab Bisque
2007-08-15 13:28:00 Red Lobster's Dungeness Crab BisqueServing Size: 4Ingredients:1 tablespoon minced onion2 tablespoons butter or margarine2 tablespoons flour2 cups chicken broth2 cups half-and-half1 pound Alaska dungeness crab meat -- thawed if necessarySalt -- to tasteChopped parsleyCooking Directions: Saute onion in butter.Add flour; cook and stir 1 minute.Gradually stir in chicken broth and half-and-half; cook and stir 5 minutes.Break crab into chunks; add to broth.Salt to taste.Heat thoroughly.Garnish with parsleyThis recipe yields 4 to 6 servings.
By: Secret Recipes
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