Red Lobster's Shrimp Balasico Recipe

Red Lobster's Shrimp Balasico Recipe

Serving Size: 4
Ingredients:
30 cooked shrimp
2 1/2 cups chopped tomato
1 tablespoon dried basil -- plus
1 teaspoon dried basil
1 cup chunky tomato sauce
2 tablespoons chopped green onion
3 tablespoons white wine -- (optional)
8 black olives -- sliced
1/8 teaspoon salt
1/8 teaspoon freshly-ground black pepper
1/8 teaspoon garlic powder
1/2 pound angel hair pasta
Cooking 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.

Red Lobster's Shrimp And Cheese Puffs Recipe

Red Lobster's Shrimp And Cheese Puffs Recipe

Serving Size: 30
Ingredients:
1 small Red Lobster Cocktail Shrimp Party Platter
1 sheet puff pastry - (1/2 pkg) -- defrosted
2 packages cream cheese - (3 oz ea) -- softened
1/2 cup crumbled blue cheese -- softened
2 teaspoons finely-chopped onion
1/4 teaspoon lemon juice
1/4 teaspoon Worcestershire sauce
Milk -- for brushing
Parmesan cheese
Cooking 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 Appetizer Recipe

Red Lobster's Shrimp And Bacon Appetizer Recipe

Serving Size: 30
Ingredients:
1 small Red Lobster Cocktail Shrimp Party Platter
15 slices lean bacon - (abt 1 lb)
1 can pineapple chunks - (14 oz) -- and/or
1 can water chestnuts -- sliced
3/4 cup sweet 'n' sour sauce
1/3 cup picante sauce
3 tablespoons white wine
Toothpicks
Cooking 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 sauce on the side, if desired.
This recipe yields about 30 servings.

Red Lobster's Seafood Chili Recipe

Red Lobster's Seafood Chili Recipe
Ingredients:
1 pound medium shrimp -- peeled, deveined,
and tails removed
1/2 pound bay scallops
1 pound boneless skinless white fish
1 tablespoon vegetable oil
1 garlic clove -- chopped
1/2 cup celery in 1/4" dice
1/2 cup red onion in 1/4" dice
1 large can whole tomatoes
1 small can tomato paste - (8 oz)
1 can dark kidney beans
1 tablespoon chili powder
1/2 teaspoon ground corriander
2 whole bay leaves
1 teaspoon cayenne pepper
1 teaspoon sugar
1 tablespoon salt
1 teaspoon freshly-ground black pepper
1/4 cup green peppers in 1/4" dice
1/2 cup red peppers in 1/4" dice

Cooking 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 reduce heat, cover and let cook for 30 minutes.
This recipe yields 6 to 8 servings.

Red Lobster's Rock Shrimp Creole Recipe

Red Lobster's Rock Shrimp Creole Recipe

Ingredients:
2 pounds rock shrimp -- peeled, devined
1/4 cup butter
1/2 cup green bell pepper in 1/2" dice
1/2 cup onion in 1/4" dice
1/4 cup finely-chopped celery
1 garlic clove -- minced
2 tablespoons flour -- all purpose
1 can whole peeled tomatoes - (14 1/2 oz) -- roughly cut
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly-ground black pepper
3 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 transparent (3 minutes).
Add tomato mixture, bring to a boil, cover, and let simmer for 5 minutes.
Serve over hot rice (white or wild mixture).
This recipe yields 6 to 8 servings.