Red Lobster's Shrimp Quiche Recipe
Serving Size: 4
Ingredients:
1 pre baked 9" pie crust
4 ounces pettite Alskan shrimp -- cooked, peeled,
and deveined
2/3 cup grated Gruyere cheese
2 eggs -- beaten
1 cup light sour cream
1 tablespoon finely-chopped green onions or chives
Salt -- to taste
Freshly-ground black pepper -- to taste
Cooking 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.
Red Lobster's Shrimp Palm Tree Recipe
Red Lobster's Shrimp Palm Tree Recipe
Serving Size: 20
Ingredients:
10 pounds pre-cooked shrimp - (41/50 size)
2 boxes lobster picks or fancy plastic toothpicks
12 whole pineapples
1 wide-base flower pot (or plastic bucket) with a flat bottom, filled with concrete, with a 4 ft. pliable copper pole in the middle
1 quart cocktail sauce
2 tablecloths or beach towels to wrap around base
10 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 below the first and continue until you reach the bottom of the tree.
Stick the palm fronds in the top of the tree.
This recipe yields 20 servings.
Serving Size: 20
Ingredients:
10 pounds pre-cooked shrimp - (41/50 size)
2 boxes lobster picks or fancy plastic toothpicks
12 whole pineapples
1 wide-base flower pot (or plastic bucket) with a flat bottom, filled with concrete, with a 4 ft. pliable copper pole in the middle
1 quart cocktail sauce
2 tablecloths or beach towels to wrap around base
10 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 below the first and continue until you reach the bottom of the tree.
Stick the palm fronds in the top of the tree.
This recipe yields 20 servings.
Red Lobster's Shrimp Gazpacho Recipe
Red Lobster's Shrimp Gazpacho Recipe
Serving Size: 4
Ingredients:
20 ounces V-8 vegetable juice (or tomato juice or bloody Mary mix if you prefer)
2 tablespoons red wine vinegar
1 tablespoon olive oil
1 teaspoon chopped fresh cilantro
1 teaspoon chopped fresh parsley
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Tobasco sauce
1 tablespoon lime juice
1 cup fresh tomatoes in 1/4" dice
1/2 cup seeded cucumber in 1/4" dice
1/4 cup celery finely chopped
1/4 cup green onions in 1/4" slices
1/4 cup bell pepper in 1/4" dice
Salt -- to taste
Freshly-ground black pepper -- to taste
1 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.
Serving Size: 4
Ingredients:
20 ounces V-8 vegetable juice (or tomato juice or bloody Mary mix if you prefer)
2 tablespoons red wine vinegar
1 tablespoon olive oil
1 teaspoon chopped fresh cilantro
1 teaspoon chopped fresh parsley
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Tobasco sauce
1 tablespoon lime juice
1 cup fresh tomatoes in 1/4" dice
1/2 cup seeded cucumber in 1/4" dice
1/4 cup celery finely chopped
1/4 cup green onions in 1/4" slices
1/4 cup bell pepper in 1/4" dice
Salt -- to taste
Freshly-ground black pepper -- to taste
1 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.
Red Lobster's Shrimp Diablo Recipe
Red Lobster's Shrimp Diablo Recipe
Serving Size: 4
Ingredients:
3 pounds large uncooked shrimp in shells -- (no heads)
1/2 pound unsalted butter
1 jar Kraft BBQ sauce
1/2 cup ketchup
1 tablespoon freshly-ground pepper
4 tablespoons liquid crab boil
1/4 cup red hot sauce
Cooking 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).
Serving Size: 4
Ingredients:
3 pounds large uncooked shrimp in shells -- (no heads)
1/2 pound unsalted butter
1 jar Kraft
1/2 cup ketchup
1 tablespoon freshly-ground pepper
4 tablespoons liquid crab boil
1/4 cup red hot sauce
Cooking 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).
Red Lobster's Shrimp Chowder Recipe
Red Lobster's Shrimp Chowder Recipe
Serving Size: 6
Ingredients:
1 small Red Lobster Cocktail Shrimp Party Platter
3 cans condensed clam chowder - (10 oz ea)
1 1/2 cups milk
1 1/2 cups half-and-half
1/2 cup clam juice
1 tablespoon melted butter
1/4 teaspoon thyme
1/4 cup sherry
1 1/2 cups frozen corn
Fresh 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.
Serving Size: 6
Ingredients:
1 small Red Lobster Cocktail Shrimp Party Platter
3 cans condensed clam chowder - (10 oz ea)
1 1/2 cups milk
1 1/2 cups half-and-half
1/2 cup clam juice
1 tablespoon melted butter
1/4 teaspoon thyme
1/4 cup sherry
1 1/2 cups frozen corn
Fresh 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.
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