Red Lobster's Snapper Veracruz Recipe

Red Lobster's Snapper Veracruz Recipe
Serving Size: 6

Ingredients:
6 snapper fillets - (8 oz ea)
Melted butter
Salt -- to taste
Freshly-ground black pepper -- to taste
2 cups Veracruz Sauce -- (see below)
=== VERACRUZ SAUCE ===
1 tablespoon chopped garlic
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup diced tomato
2 tablespoons tomato paste
1/4 cup sliced green olives
1/2 cup olive oil
1/2 cup chablis wine
1 teaspoon oregano
1/2 cup water

Cooking 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.

Big Boy's Chicken Gravy Recipe

Big Boy's Chicken Gravy Recipe

Ingredients:
28 ounces chicken broth
1/2 teaspoon onion powder
1 tablespoon chicken bouillon powder
2/3 cup Bisquick

Cooking Directions:
In blender, combine broth, onion powder, bouillon powder and Bisquick.
Blend at high speed, about 1/2 minute or until smooth.
Pour into saucepan and stir constantly over medium-high heat for 4 or 5 minutes until it comes to a boil, is smooth and has thickened a bit.
Serve immediately.
You can store this in the freezer for up to 4 months.

Red Lobster's Shrimp Tree Recipe

Red Lobster's Shrimp Tree Recipe
Serving Size: 4
Ingredients:
1 styrofoam cone (18, 20, 22 or 24 inches
high)
Toothpicks
Curly lettuce, mustard greens, or kale
Cooked large shrimp -- tails on
Combination of cherry tomatoes, black
olives,
green olives, pineapple cubes, marinated
mushrooms, or baby corn - (select 2)
Cocktail sauce -- for shrimp
Lemon wedges -- for garnish
Cooking 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.

Red Lobster's Shrimp Slaw Recipe

Red Lobster's Shrimp Slaw Recipe
Serving Size: 6
Ingredients:
3 cups shredded cabbage (white or green)
1 1/2 cups shredded spinach
1 cup very-thinly-sliced celery
8 ounces petite Alaskan shrimp -- cooked, peeled,
and deveined
=== DRESSING ===
1/2 teaspoon grated fresh ginger
1/2 teaspoon freshly-ground black pepper
1 teaspoon salt
1/4 cup white wine vineagar
1/2 cup mayonaise
2 tablespoons honey
Cooking 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.

Red Lobster's Shrimp Salad Recipe

Red Lobster's Shrimp Salad Recipe
Serving Size: 2
Ingredients:
24 shrimp - (41/50 size) -- peeled, deveined,
blanched, and chilled
2/3 cup mayonnaise
2 teaspoons lemon juice
1 tablespoon chopped fresh parsley
1/2 teaspoon Old Bay Seasoning
2/3 cup finely sliced celery
1 Cantaloupe
Cooking 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.