Red Lobster's Basil Shrimp Stuffed Zucchini Recipe

Red Lobster's Basil Shrimp Stuffed Zucchini Recipe
Serving Size: 8
Ingredients:
4 zucchinis - (2" to 3" dia)
2 tablespoons butter or margarine
1 tablespoon minced onion
1/2 pound tomatoes -- peeled, seeded, and chopped
1 pound small shrimp -- peeled, deveined (cut shrimp if they are larger than a quarter)
1 tablespoon minced fresh basil
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1 cup breadcrumbs
2 tablespoons melted Butter

Cooking 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.

Red Lobster's Barbeque Sauce Recipe

Red Lobster's Barbeque Sauce Recipe

Ingredients:
1/2 cup Prego chunky-style sauce
1/2 cup Del Monte ketchup
1 tablespoon Dijon mustard
1 tablespoon vinegar
1/8 teaspoon dry mustard
1 teaspoon chili powder

Cooking 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.

Red Lobster's Amarillo Salmon Recipe

Red Lobster's Amarillo Salmon Recipe

Ingredients:
4 salmon fillets or steaks - (8 oz ea)
1/2 cup thick and spicy barbeque sauce
1/4 cup horseradish sauce

Cooking 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.