Red Lobster : The Restaurant Recipe Blog

Sep
24
2014

Red Lobster Grilled Baby Rack of Shrimp

Posted by: ChefTom in Categories: Recipes, Red Lobster.

You really can’t beat a healthy and delicious meal that can be prepared in a flash.  Today’s secret recipes will give you exactly that.  Red Lobster’s grilled rack of shrimp is ridiculously simple and is full of flavor.  You can pair your grilled shrimp with a bottle of your favorite Chardonnay or a light Pinot Noir.

Serve this dish with these recipes from our forum for steamed green beans and steamed herbed potatoes.

Now you can enjoy a fresh home-cooked meal tonight!

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New Secret Recipe
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Red Lobster Grilled Baby Rack of Shrimp

7 each – 21-25 Shrimp, peeled and deveined
4 each – 8″ Grilling skewers
Barbeque sauce (choose your favorite brand)

Before lighting the grill, make sure it is clean. You may also want to add a light coat of oil or some nonstick cooking spray at this point to reduce the risk of the shrimp sticking to the grill.

After cleaning the shrimp, slide approximately 7 of them onto a wooden or metal grilling skewer (if you use wooden skewers, soak them in cold water for 15 minutes to keep them from burning on the grill). Repeat with remaining skewers.

About 15 minutes before you plan to cook, brush each shrimp rack evenly on both sides with barbeque sauce.

Place the racks of shrimp onto the grill, but watch them closely, because they will cook quickly. They should cook for approximately 2-3 minutes per side. Test for doneness by cutting a shrimp in half (it should be pink all around and opaque through the middle).

Remove the shrimp racks from the grill and serve.

Serves 4

Source: Red Lobster

Until Next Time… Be Well!

Kind Regards,

Ron

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Jun
25
2014

Red Lobster Citrus Couscous

Posted by: ChefTom in Categories: Recipes, Red Lobster.

Now that Summer is here, it’s time to start eating lighter dishes with fresh and vibrant flavors.  Today’s secret recipe from Red Lobster is a perfect side dish to compliment most seafood or chicken dishes.  Tiny beads of couscous are infused with the fresh flavors of mandarin oranges, dill and mint.  Everyone always loves this dish, so I normally double the recipe to ensure that everyone gets enough.

This couscous makes and excellent side dish for a Parmesan crusted tilapia recipe that you can grab on our forum: Go Here

Enjoy!

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New Secret Recipe
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Red Lobster Citrus Couscous

8 ounces dry couscous
1 1/2 cups water
1 tsp. fresh chopped dill
1 tsp. fresh chopped mint
1/2 tsp. salt
1 tbsp. brown sugar
1/8 tsp. white pepper
1 tbsp. olive oil
1 can mandarin oranges

Place water, salt, sugar, pepper and olive oil in a sauce pan and bring to a boil.

Remove from heat and add couscous cover and let stand for about 7 minutes.

Fold in oranges, juice, and fresh herbs.

Let stand for 2-3 minutes.

Serves 2

Source: Red Lobster

Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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Apr
30
2014

Today’s secret recipe (below) is for a tasty halibut dish from Red Lobster.  Halibut is one of my favorite types of fish.  I love the texture and it doesn’t hurt that it’s super low in fat.  In this dish, the halibut filets are topped with a mixture of panko bread crumbs and crumbled bacon and then baked to perfection.  Bacon makes everything better, so you can imagine how good this dish tastes.

You can easily substitute fluke, flounder or turbot for halibut in this recipe if you prefer.

Serve your halibut with a marinated vegetable medley by following this recipe from our forum: Go Here

Enjoy!

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New Secret Recipe
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Red Lobster’s Crunchy Bacon Crusted Halibut

4 halibut fillets – (8 oz ea)
6 slices bacon
1/2 cup Asian panko crumbs or flakes
3 tablespoons melted margarine or butter
Seasoned salt — to taste
Freshly-ground black pepper — to taste

Preheat oven to 450 degrees F. 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.

Source: Recipe Secrets Forum
Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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Mar
12
2014

Maui Luau Shrimp & Salmon

Posted by: ChefTom in Categories: Recipes, Red Lobster.

Salmon is packed with health benefits like preventing disease and strengthening your muscles and heart.  No matter how you prerpare it, it’s a powerful addition to your diet.  Today’s secret recipe (below) will show you how to make a delicious salmon and shrimp dish from Red Lobster.  This mouth-watering seafood dish has an island flare with the use of pineapple and sweet chile sauce.  You can find sweet chile sauce in the Asian section of your grocery store.

A Riesling would be a great wine to accompany this dish.  Serve with steamed broccoli to complete the meal.

We have a great selection of Red Lobster recipes on our forum that you can check out here.

Enjoy!

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New Secret Recipe
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Maui Luau Shrimp & Salmon

4 each 5–6 oz. skinned salmon fillet
24 each 26–30 count peeled shrimp
4 each Bamboo skewers (soaked in water for 10–15 minutes)
8 each Fresh pineapple half moons (super sweet variety)
Olive Oil
Salt and pepper to taste
Sweet chili sauce (choose your favorite brand, but make sure it is sweet)

Brush both sides of salmon with olive oil and season with salt and pepper.

After soaking the skewers, slide 6 shrimp onto each skewer, leaving room on either end. Brush both sides with olive oil and season with salt and pepper.

Cut the fresh pineapple into slices approximately half inch in diameter and then cut in half. Brush both sides with olive oil.

On a medium heated grill, place the salmon flesh side down. Grill approximately 6–7 minutes per side or until the fish reaches 150 degrees.

Grill shrimp approximately 3–4 minutes per side or until 150 degrees.

Grill pineapple for 2–3 minutes per side or until there is good carmelization.

Brush all items generously with the sweet chili sauce.

To serve, place the pineapple at the top of each plate and crisscross. Top the pineapple with a scoop of your favorite rice. Crisscross the salmon and the shrimp skewer on top of the rice. Sprinkle with fresh parsley and serve with your favorite vegetable.

Serves 4

Source: Red Lobster
Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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