Red Lobster's Ginger Shrimp And Perpper Stir-Fry Recipe
Serving Size: 4
Ingredients:
1 small Red Lobster Cocktail Shrimp Party Platter
1 1/2 tablespoon powdered ginger - (to 2 tbspns)
1 large garlic clove -- minced
1/4 cup oil
1 1/2 cups fresh mushroom halves
1/2 medium red pepper -- in 1/4" julienne strips
1/2 medium green pepper -- in 1/4" julienne strips
1/4 cup soy sauce
2 tablespoons sugar
1/3 cup sherry
Salt -- to taste
2 green onions -- chopped
1/2 tablespoon cornstarch -- mixed with
3 tablespoons water
Cooked white rice
Cooking 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 Crab Recipe
Red Lobster's Fried Soft Shell Crab Recipe
Serving Size: 4
Ingredients:
18 live soft shell crabs
1 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
2 ounces lemon juice
3 dashes soy sauce
1 cup flour
3 eggs -- beaten
2 cups plain breadcrumbs
Cooking 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 Dijon sauce.
Always serve the sauce on the side.
Serving Size: 4
Ingredients:
18 live soft shell crabs
1 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
2 ounces lemon juice
3 dashes soy sauce
1 cup flour
3 eggs -- beaten
2 cups plain breadcrumbs
Cooking 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 Dijon sauce.
Always serve the sauce on the side.
Red Lobster's Fried Shrimp Recipe
Red Lobster's Fried Shrimp Recipe
Serving Size: 3
Ingredients:
Saltine crackers
Ritz crackers
1 teaspoon salt
1/8 teaspoon freshly-ground white pepper
1/4 teaspoon garlic powder
Oil -- for frying
3 dozen shrimp - (26/30 size) -- peeled, deveined
Cooking 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 cracker
meal. Moisten again then press into cracker meal again. Place on a
tray
lined with wax paper and refrigerate one hour.
Preheat oil to 350 degrees. If you don't have a thermometer, drop a
piece
of bread into the oil. If it sizzles and browns within a minute, the
oil
is 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.
Serving Size: 3
Ingredients:
Saltine crackers
Ritz crackers
1 teaspoon salt
1/8 teaspoon freshly-ground white pepper
1/4 teaspoon garlic powder
Oil -- for frying
3 dozen shrimp - (26/30 size) -- peeled, deveined
Cooking 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 cracker
meal. Moisten again then press into cracker meal again. Place on a
tray
lined with wax paper and refrigerate one hour.
Preheat oil to 350 degrees. If you don't have a thermometer, drop a
piece
of bread into the oil. If it sizzles and browns within a minute, the
oil
is 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.
Red Lobster's Fluffed Rock Lobster Recipe
Red Lobster's Fluffed Rock Lobster
Serving Size: 1
Ingredients:
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 lobster meat is opaque and firm to the touch.
Serving Size: 1
Ingredients:
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 lobster meat is opaque and firm to the touch.
Red Lobster's Eggs Benedict With Smoked Salmon Recipe
Red Lobster's Eggs Benedict With Smoked Salmon Recipe
Serving Size: 4
Ingredients:
4 ounces thinly-sliced smoked salmon
4 eggs
1 tablespoon vinegar
2 English muffins -- halved
Butter to lightly coat muffins
=== SAUCE ===
8 tablespoons unsalted butter
2 teaspoons lime juice
1 teaspoon white vinegar
3 egg yolks -- room temperature
Salt -- to taste
Freshly-ground white pepper -- to taste
Cooking 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, egg
yolks 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.
Remove with a slotted spoon.
Place 1/4 of the thinly sliced salmon on each the muffin, top with an egg, then cover with sauce.
Serve immediately.
Serving Size: 4
Ingredients:
4 ounces thinly-sliced smoked salmon
4 eggs
1 tablespoon vinegar
2 English muffins -- halved
Butter to lightly coat muffins
=== SAUCE ===
8 tablespoons unsalted butter
2 teaspoons lime juice
1 teaspoon white vinegar
3 egg yolks -- room temperature
Salt -- to taste
Freshly-ground white pepper -- to taste
Cooking 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, egg
yolks 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.
Remove with a slotted spoon.
Place 1/4 of the thinly sliced salmon on each the muffin, top with an egg, then cover with sauce.
Serve immediately.
Red Lobster's Dungeness Crab Bisque Recipe
Red Lobster's Dungeness Crab Bisque Recipe
Serving Size: 4
Ingredients:
1 tablespoon minced onion
2 tablespoons butter or margarine
2 tablespoons flour
2 cups chicken broth
2 cups half-and-half
1 pound Alaska dungeness crab meat -- thawed if necessary
Salt -- to taste
Chopped parsley
Cooking 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 parsley
This recipe yields 4 to 6 servings.
Serving Size: 4
Ingredients:
1 tablespoon minced onion
2 tablespoons butter or margarine
2 tablespoons flour
2 cups chicken broth
2 cups half-and-half
1 pound Alaska dungeness crab meat -- thawed if necessary
Salt -- to taste
Chopped parsley
Cooking 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 parsley
This recipe yields 4 to 6 servings.
Red Lobster's Dijon Crusted Snapper Recipe
Red Lobster's Dijon Crusted Snapper Recipe
Serving Size: 4
Ingredients:
4 snapper fillets - (8 oz ea)
1/2 cup cracker crumbs or bread crumbs
3 tablespoons Dijon mustard
1 tablespoon melted butter
1/2 teaspoon chopped fresh parsley
Cooking Directions:
Preheat oven to 400 degrees.
In a shallow dish, mix together all ingredients except for fish.
Place fish in a greased baking dish.
Spread crust evenly over the top of fish and press lightly.
Place 1/4 inch of water in the bottom of the pan.
Bake for 8 to 10 minutes.
Serving Size: 4
Ingredients:
4 snapper fillets - (8 oz ea)
1/2 cup cracker crumbs or bread crumbs
3 tablespoons Dijon mustard
1 tablespoon melted butter
1/2 teaspoon chopped fresh parsley
Cooking Directions:
Preheat oven to 400 degrees.
In a shallow dish, mix together all ingredients except for fish.
Place fish in a greased baking dish.
Spread crust evenly over the top of fish and press lightly.
Place 1/4 inch of water in the bottom of the pan.
Bake for 8 to 10 minutes.
Red Lobster's Dijon Crusted Salmon Recipe
Red Lobster's Dijon Crusted Salmon Recipe
Serving Size: 4
Ingredients:
4 boneless skinless salmon fillets - (8 oz ea)
1 cup Asian panko crumbs or flakes
1/4 cup Dijon mustard
2 tablespoons melted butter
2 tablespoons fresh chopped parsley
Cooking 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.
Serving Size: 4
Ingredients:
4 boneless skinless salmon fillets - (8 oz ea)
1 cup Asian panko crumbs or flakes
1/4 cup Dijon mustard
2 tablespoons melted butter
2 tablespoons fresh chopped parsley
Cooking 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 Puppies Recipe
Red Lobster's Deep-Fried Catfish With Hush Puppies Recipe
Serving Size: 4
Ingredients:
4 catfish fillets - (8 oz ea)
1 cup milk
1/8 teaspoon salt
1/8 teaspoon freshly-ground black pepper
1/8 teaspoon paprika
1 cup cornmeal
Vegetable oil
=== HUSH PUPPIES ===
1 cup cornmeal
2 tablespoons baking powder
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1/8 teaspoon freshly-ground white pepper
1/3 cup minced onion
1 egg -- beaten
1/4 cup milk
Cooking 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: 4
Ingredients:
4 catfish fillets - (8 oz ea)
1 cup milk
1/8 teaspoon salt
1/8 teaspoon freshly-ground black pepper
1/8 teaspoon paprika
1 cup cornmeal
Vegetable oil
=== HUSH PUPPIES ===
1 cup cornmeal
2 tablespoons baking powder
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1/8 teaspoon freshly-ground white pepper
1/3 cup minced onion
1 egg -- beaten
1/4 cup milk
Cooking 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.
Red Lobster's Crunchy Bacon Crusted Halibut Recipe
Red Lobster's Crunchy Bacon Crusted Halibut Recipe
Serving Size: 4
Ingredients:
4 halibut fillets - (8 oz ea)
6 slices bacon
1/2 cup Asian panko crumbs or flakes -- see * Note
3 tablespoons melted margarine or butter
Seasoned salt to taste
Freshly-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 baking
dish.
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.
Serving Size: 4
Ingredients:
4 halibut fillets - (8 oz ea)
6 slices bacon
1/2 cup Asian panko crumbs or flakes -- see * Note
3 tablespoons melted margarine or butter
Seasoned salt to taste
Freshly-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 baking
dish.
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.
Red Lobster's Creamy Caesar Dressing Recipe
Red Lobster's Creamy Caesar Dressing Recipe
Ingredients:
3/4 cup bottled Italian dressing
1 tablespoon grated Parmesan cheese
1 tablespoon sugar
1/3 cup mayonnaise
1 teaspoon anchovy paste or soy sauce
Cooking Directions:
Combine all with wire whisk.
Keep refrigerated.
Use within a week.
Ingredients:
3/4 cup bottled Italian dressing
1 tablespoon grated Parmesan cheese
1 tablespoon sugar
1/3 cup mayonnaise
1 teaspoon anchovy paste or soy sauce
Cooking Directions:
Combine all with wire whisk.
Keep refrigerated.
Use within a week.
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