Bonefish Grill(™) Oysters Rockefeller

Today’s secret recipe will show you how to make Bonefish Grill’s oysters Rockefeller.  This tasty appetizer takes fresh oysters and tops them with a kicked up creamed spinach and then baked until hot and bubbly.  These are always a hit when you’re entertaining guests.

You can find more delicious oyster recipes on our forum: Go Here

Enjoy!

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Bonefish Grill(™) Oysters Rockefeller
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fresh raw oysters (as needed depending on party size)
1 ounce canola oil
2 teaspoons dijon mustard
2 tablespoons hot sauce
1 cup parmesan cheese
1 1/3 cup shredded mozzarella cheese
2 full pounds creamed spinach (see recipe below)
crunchy pieces of bacon (optional)

Preheat oven to 350 degrees. Take the creamed spinach and combine with all ingredients listed in mixing bowl. Mix well. Place about 2 tablespoons of mixture on freshly shucked oyster. Line up oysters on tray and place in oven for 6-8 minutes or until topping is hot & bubbly. Add some crispy bacon for flavor and crunch.

Creamed Spinach: (make right before you serve Oysters Rockefeller)
2 full pounds fresh spinach
2 tablespoons unsalted butter
1 teaspoon minced garlic
1/2 cup freshly diced white onion
1 teaspoon salt
1/2 cup heavy cream

Bring a pot of salted water to a rolling boil. Add fresh spinach, cook for 2 to 3 minutes. Drain in strainer and press out water from spinach as much as possible. Finely chop spinach and set aside.

Melt butter in medium saute pan over medium high heat. Add garlic and onions for about 2 minutes until they are soft and let off a beautiful aroma. Add the spinach to the saute pan and stir until all the liquid is released. Add cream, salt, pepper, as desired. Cook until cream is reduced to desired consistency, which will take 3 to 5 minutes. Remove from heat and get ready to stuff your oysters.

Makes about 40-50 oysters

Have a comment or question about this recipe? Post it here


Until Next Time… Be Well!

Kind Regards,

Ron

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Bonefish Grill(™) Saucy Shrimp

My local supermarket had an amazing sale this week on jumbo shrimp which is perfect for today’s secret recipe.  At Bonefish Grill they serve a delicious saucy shrimp appetizer.  Sautéed shrimp in a creamy lime, tomato, garlic sauce with kalamata olives and topped with feta cheese.  This dish combines so many vibrant flavors.  You could easily turn this into an entree by serving it with pasta or rice.

You can always find a fantastic selection of shrimp recipes on our forum: Go Here

Enjoy!

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Bonefish Grill(™) Saucy Shrimp
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

2 tablespoons butter divided
1 tablespoon olive oil
1 pound shrimp peeled and deveined
6 cloves garlic minced
1 tablespoon heaping tomato paste
3/4 cup clam juice
1/2 teaspoon ground white pepper
1/2 teaspoon salt
1 tablespoon sugar
1 tablespoon fresh lime juice
3/4 cup heavy cream
1/2 cup sliced sun-dried tomatoes
1/3 cup chopped kalamata olives
1/2 cup crumbled feta cheese

Heat 1 tablespoon butter and the oil in a nonstick pan over medium-high heat.

Season shrimp with salt and black pepper and place in pan.

Cook just until pink on both sides and remove from pan and set aside.

At this point they should be somewhat undercooked because they will finish cooking in the sauce.

Careful not to overcook them or they will get rubbery.

Add remaining tablespoon of butter to pan along with garlic.

Cook garlic for 1 minute.

Add tomato paste and clam juice.

Stir to mix tomato paste into clam juice.

Let simmer for 1-2 minutes.

Add white pepper, salt, sugar, lime juice, cream, and sun-dried tomatoes.

Simmer 2 to 3 minutes.

Return shrimp to pan and add olives.

Cook just long enough to cook shrimp through (just a minute or 2)

Crumble feta cheese on top and serve.

Have a comment or question about this recipe? Post it here


Until Next Time… Be Well!

Kind Regards,

Ron

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Bonefish Grill(™) Bang Bang Shrimp Tacos

Today I have a secret recipe for a tasty hand-held dish from Bonefish Grill.  The bang bang shrimp tacos consist of crispy fried shrimp tossed in a creamy, spicy sauce.  This dish is often imitated but this secret recipe really nails the flavors.  Adjust the amount of hot sauce you use in this recipe to your liking.  Top your tacos with fresh diced tomato, avocado and a drizzle of sour cream.

You can always find a great selection of shrimp recipes on our forum here: Go Here

Enjoy!

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Bonefish Grill(™) Bang Bang Shrimp Tacos
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

Sauce:
½ cup mayonnaise
1 – 2 tablespoons hot sauce (or more, to taste)
1/3 cup sweet chili sauce
1/2 teaspoon rice or white vinegar

Breading:
1/2 cup cornstarch
2 eggs, beaten with 2 tablespoons water
3/4 cup all-purpose flour
½ cup Japanese panko breadcrumbs
1 teaspoon coarse salt or 1/2 teaspoon table salt
½ teaspoon ground black pepper
¼ teaspoon onion powder
¼ teaspoon garlic powder
oil for deep frying – vegetable, coconut or canola
1 pound medium shrimp, peeled and deveined, tails removed

Tacos:
8 corn tortillas
shredded iceberg or romaine lettuce
1 – 2 large organic tomatoes, diced
sour cream
sliced or diced avocado, optional

In a small bowl whisk the sauce ingredients together. Cover and refrigerate.

Set up the dredging station:

Add the cornstarch to a shallow bowl or plate and beat the eggs together in another. In a separate, wide shallow bowl or plate whisk together the flour, panko, salt, pepper and all the spices.

Bread the shrimp:

One at a time coat the shrimp with the cornstarch then dip in the egg allowing excess to drip off then coat with the bread crumb mixture patting on with your hands if needed. Set them on a platter or cutting board.

To Cook:

Heat 1/4 to 1/2 inch of oil in a large frying pan over medium heat. When the oil shimmers it’s ready – you can test it by dropping one of the shrimp in – it should sizzle and start cooking right away.

Fry the shrimp in batches so the pan isn’t overcrowded, for 3 to 4 minutes turning them over so both sides cook, until lightly golden brown. Add more oil as needed in between batches and let it heat up.

Drain the shrimp on a wire rack or paper-towel lined plate.

To assemble:

Warm the tortillas in a hot frying pan and stuff each one with a few shrimp, drizzle generously with sauce, top with lettuce, tomato and sour cream.

Have a comment or question about this recipe? Post it here


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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Bonefish Grill(tm) Shrimp & Scallop Skewers

Today I have a secret recipe for a healthy seafood dish served at Bonefish Grill.  Their shrimp and scallop skewers are grilled to perfection and served with a fresh and vibrant chimichurri sauce.  The skewers are then topped with a fresh mango salsa.  To complete your meal, serve your skewers with rice and your favorite steamed vegetable.

You can prepare your own mango salsa for this dish by following this recipe on our forum: Go Here

Enjoy!

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Bonefish Grill(tm) Shrimp & Scallop Skewers 
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

Skewers:
8 jumbo shrimp
8 jumbo sea scallops
3 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 tablespoons olive oil
1/4 cup lemon juice (freshly squeezed)
1/2 cup warm mango salsa
flat leaf parsley (for garnish)

Chimichurri Sauce:
8 cloves garlic, minced
1 teaspoon kosher salt
1 teaspoon oregano, dry leaves
1 teaspoon ground black pepper
1 teaspoon red pepper flakes
finely grated lemon zest from 3 lemons
4 ounces fresh lemon juice
1 bunch flat leaf parsley
1 cup olive oil

For the Skewers: Peel and devein shrimp. Remove abductor muscle from each scallop. Skewer the shrimp on one long or two short skewers so that the shrimp barely touch each other. Skewer the scallops on one long or two short skewers so that the scallops barely touch each other. Season one side of shrimp and scallops with fine sea salt and freshly ground black pepper. Brush lightly with olive oil.

Lay on grill seasoned side down. Flip over and brush seasoned side with lemon juice and olive oil. Place on the edge of grill to rest for 3 minutes.

NOTE: Make sure scallops are done, but still moist. Serve family style on a warm platter. Spoon dollops of mango salsa over skewers and garnish with parsley.

For the Chimichurri Sauce: Combine all ingredients in a food processor and pulse chop until all ingredients are about 1/8 inch in size. Add Italian parsley and pulse chop until parsley is 1/8 inch in size. Add the olive oil and blend in quickly. (Do not over blend.) Allow the sauce to marinate for 30 minutes before serving.

Serves 2

Source: Secret Recipe 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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