Red Lobster : The Restaurant Recipe Blog

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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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

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Jan
15
2014

Red Lobster Rock Island Tilapia

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

If you love seafood then you will be eager to try today’s secret recipe from Red Lobster.  Fresh seasoned tilapia is roasted with a crab-and-seafood stuffing.  If that’s not enough, this dish is then topped with lobster meat and creamy lobster sauce.  Serve with steamed broccoli and a baked potato for a complete meal.  This is an excellent meal to make for a special occasion.  This dish pairs very well with a glass of Chardonnay.

Prepare your own Alfredo sauce for this dish using this recipe from our forum: Go Here

Enjoy!

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Red Lobster Rock Island Tilapia

8 oz. Crab meat
2 cups Cheese and garlic croutons (crushed)
10 oz. Prepared Alfredo sauce
1 tbsp. Fresh lemon juice
2 tsp. Salt-free All-purpose seasoning
6 5-6 oz. Tilapia fillets, skin off
3 tbsp. melted butter
1 tbsp. butter
6 oz. Lobster meat, chopped
1 can Seafood Bisque or Cream of Shrimp Soup
Seafood seasoning (like Old Bay), to taste

Preheat oven to 350 degrees. To make the crab stuffing, in a large bowl, mix crab meat, crushed croutons, Alfredo sauce, lemon juice and all-purpose seasoning. Set aside for later.

Place the tilapia fillet (dark side down) onto a clean surface. Using a chef’s knife, cut pockets into each side of the fish.

Open the pockets and spoon approximately 3/4 cup of the crab stuffing into the tilapia. Flatten the stuffing slightly to approximately 3/4″ high.

Gently close the pockets and brush each fillet and the stuffing with melted butter and sprinkle with seafood seasoning.

Place the stuffed fish into a 9 x 13 baking dish with 1/4 cup of water, being careful not to pour the water over the fish.

Bake in a 350 degree oven for approximately 20-25 minutes or until the stuffing reaches 165 degrees.

In a small pan, melt 1 tbsp butter over medium heat, add the lobster meat and sauté until tender. Add the soup to make the sauce to serve over the fish. Stir well.

Serves 6

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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Dec
04
2013

With all this holiday eating, it’s definitely time to start getting back on track with my diet.  Seafood is always a delicious lighter dinner option.  Today’s secret recipe (below) will show you how to prepare a tasty Asian inspired grouper dish from Red Lobster.  This dish combines firm, sweet grouper with spicy, exotic ginger and a touch of sesame.  You can easily substitute catfish, pollack or sea bass for grouper in this recipe.

This recipe calls for sesame ginger sauce which you can find in the Asian section of your supermarket, or you can prepare your own sauce using this recipe from our forum: Go Here

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Enjoy!

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Red Lobster Sesame Ginger-Seared Grouper with Asian Vegetables

4 eight- to ten-ounce pieces of fresh grouper fillets, skinless
1/2 cup canola oil
Chef Paul Prudhomme’s Blackened Redfish Magic
2 tbsp. green onions, chopped
4 seven-ounce portions cooked Asian soba noodles (linguini can be substituted)
2 ounces red bell pepper, cut into thin strips
4 ounces broccoli florets, slightly blanched and chilled
4 ounces snow peas, slightly blanched and chilled
8 ounces button mushrooms, sliced
24 ounces sesame ginger sauce (There are many commercial sauces, dressings and marinades with this flavor profile. Pick your favorite.)

Asian Vegetables:

Mix the raw bell peppers and mushrooms with the blanched broccoli and snow peas. Season lightly with salt and pepper.

Set aside. These will be sautéed just enough to heat when serving.

Noodles:

Heat water in a medium saucepan. This will be used to reheat cooked noodles before serving.

Sesame-Ginger Sauce:

Heat sauce over low heat.

Seared Grouper:

Lightly brush both sides of the grouper with oil and lightly season with Chef Paul Prudhomme’s Blackened Redfish Magic.

Pre-heat a non-stick sauté pan on medium to medium-high heat. Place one tbsp. of oil into the pan.

Sear the seasoned fillets for 3-4 minutes. Turn fish over and sear an additional 4-5 minutes or until your fresh fish preference is reached. (For thicker fillets, it may be necessary to finish the fish in a 350-degree oven.)

When serving, place about seven ounces of reheated noodles into a large pasta bowl. Sprinkle a quarter of the sautéed vegetables evenly over the noodles. Place the seared fish over the vegetables and noodles. Pour four to six ounces of sesame-ginger sauce over the fish, vegetables and noodles (amount depends on the strength of flavor desired). Garnish with chopped green onions.

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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Nov
06
2013

Red Lobster Parmesan Crusted Tilapia

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

Today’s secret recipe (below) is for a delightful Italian inspired dish from Red Lobster.  Fresh tilapia is baked with a delicious coating of fresh Parmesan cheese, panko breadcrumbs, butter and Parmesan crème.  Tilapia has a delicate texture and a sweet flavor.  You can also prepare this recipe with snapper or flounder if tilapia isn’t available at your market.

Serve this dish along with some steamed baby asparagus using this easy-to-follow recipe from our forum: Go Here

Enjoy!

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Red Lobster Parmesan Crusted Tilapia

4 ea 5-6 oz Tilapia Fillets
Non-stick Cooking Spray
1/2 lb. Linguini, cooked

Parmesan Crust:

1/2 cup Panko Bread Crumbs
1/2 cup Parmesan Cheese, pre-shredded

Parmesan Base:

1/2 cup Parmesan Cheese, pre-shredded
1 Tbsp. Parsley, dried
10 oz Prepared Refrigerated Alfredo Sauce

Parmesan Cream Sauce:

2 Tbsp. Fresh Basil, Chopped
1/4 cup Chablis or Chardonnay Wine, optional
1/4 cup Half and Half

Preheat oven to 425 degrees F.

Spray a 9X13 baking dish with Non-stick Cooking Spray. Place the 4 Tilapia fillets in the dish and set aside.

In a small bowl, mix the Panko bread crumbs and 1/2 cup Parmesan cheese to make the crust for the topping. Set aside.

To assemble the Parmesan Base, place 1/2 cup Parmesan cheese, 1 Tbsp. parsley and the prepared Alfredo sauce in a medium bowl and stir well. Remove 1/2 cup of the mixture (reserving the rest to make the Parmesan Cream Sauce) and brush onto the 4 pieces of Tilapia, making a thick, even covering on the fish. Evenly sprinkle the Parmesan Crust on top of the fish. Bake on the top shelf of the oven for 15-20 minutes or until fish reaches 140-150 degrees and the crust is golden brown.

Meanwhile while the fish is baking, make the Parmesan Cream sauce. Place the remaining Parmesan Base in a medium sauce pan, add the fresh Basil, Wine, and Half and Half and heat over medium heat until the sauce is simmering, stirring often.

Toss the Parmesan Cream Sauce and the Linguini together and serve with the Parmesan Crusted Tilapia. Sprinkle with additional Parmesan cheese if desired.

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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