Thursday, February 24, 2005

Looking For Two Recipes

Looking For Two Recipes:

Hi guys,need your help again. I an looking for Red Lobsters Shrimp Scampi and Red Lobsters Coconut Shrimp. Thanks again for your help. You guys are great!!

These recipes are requested by Margarita, can someone help? Please post it here.

Thanks
Peggy

Comments:
RED LOBSTER SHRIMP SCAMPI

1 C. white wine
1/2 C. unsalted butter, melted (do not use margarine)
3 T. minced garlic
1 lb. shrimp, peeled and deveined
Paprika
Parsley flakes

Mix the wine, butter and garlic together and pour over the shrimp. Sprinkle with paprika and parsley flakes. Bake in a 350F oven for about 6 to 7 minutes. Be careful not to overcook the shrimp. The shrimp is done when it has turned pink.

Posted by Designman at the message board, thanks!
 
Red Lobster Parrot Bay Coconut Shrimp and Sauce Recipe
Serves/Makes:2
Ready in: < 30 minutes
Difficulty: 3
(1=easiest :: hardest=5)
Categories:
Seafood Appetizers Recipes
R - Copy Cat Restaurant Recipes

1 cup Plain Bread Crumbs
1/4 cup Corn Starch (mix with coconut and bread crumbs)
1 cup Sweetened Coconut Flakes
1/2 cup Pina Colada Mix
1 tablespoon Powdered Sugar
3 tablespoons Captain Morgan Spiced Rum
1/2 cup Corn Starch
Vegetable oil for deep frying
1/2 pound Large Shrimp (butterfly the shrimp)
***Red Lobster Pina Colada Dipping Sauce***

1 cup Pina Colada Mix (Major Peters mix was used)
1/4 cup Water
2 Tbs.Crushed Pineapple (drained)
1 tablespoon Sweetened Coconut Flakes PLUS
1 teaspoon Sweetened Coconut Flakes
3 tablespoons Powdered Sugar PLUS
1 teaspoon Powdered Sugar
1 1/2 teaspoon Corn Starch
3 teaspoons Cold Water
Mix bread crumbs, 1/4 cup cornstarch, and coconut in a deep bowl and set aside. Combine Pina Colada mix,powdered sugar and rum in a small mixing bowl and set aside. Place 1/2 cup corn starch in a separate bowl. Heat oil for deep frying. Oil is ready for frying shrimp with it reaches 375 degrees. Coat shrimp first in corn starch, then into the Pina Colada mix, then dust shrimp in bread crumbs, coconut mixture. Second coating place back into Pina Colada mix, then again into coconut, and then the bread crumb mixture. Place prepared shrimp carefully into hot oil. Fry until golden brown, remove from fryer and drain.

Red Lobster Pina Colada Dipping Sauce

Mix Pina Colada Mix, water,crushed pineapple, coconut, and powdered sugar in a sauce pan. Heat on medium low temperature until sauce begins to simmer, stirring frequently. Let mixture simmer slowly 10 - 12 minutes. Mix corn starch and water together, add to sauce and blend well. Let mixture simmer for 3 - 5 minutes longer while stirring during and after adding cornstarch. Remove from heat and bring to room temperature. Sauce is served at room temperature with Parrot Bay Rum Shrimp.

Please note:
This is a copy cat recipe submitted to CDKitchen.

Posted by Designman at the message board, thanks!
 
Popeye's Fried Chicken


3 c Self-rising flour
1 c Cornstarch
3 tb Seasoned salt
2 tb Paprika
1 ts Baking soda
1 pk Italian Salad Dressing Mix Powder
1 pk Onion Soup Mix -- (1 1/2 Ounces)
1 pk Spaghetti sauce mix -- (1/2 Ounce)
3 tb Sugar
3 c Corn flakes -- crushed
2 Eggs -- well beaten
1/4 c Cold water
4 lb Chicken -- cut up

Combine first 9 ingredients in large bowl. Put the cornflakes into
another bowl. Put eggs and water in a 3rd bowl. Put enough corn oil
into a heavy roomy skillet to fill it 1" deep. Get it HOT! Grease a
9x12x2 baking pan. Set it aside. Preheat oven to 350~. Dip chicken
pieces 1 piece at a time as follows: 1-Into dry coating mix. 2-Into
egg and water mix. 3-Into corn flakes. 4-Briskly but briefly back
into dry mix. 5-Drop into hot oil, skin-side-down and brown 3 to 4
minutes on medium high. Turn and brown other side of each piece.
Don't crowd pieces during frying. Place in prepared pan in single
layer, skin-side-up. Seal in foil, on 3 sides only, leaving 1 side
loose for steam to escape. Bake at 350~ for 35-40 minutes removing
foil then to test tenderness of chicken. Allow to bake uncovered 5
minutes longer to crisp the coating. Serves 4. Leftovers refrigerate
well up to 4 days. Do not freeze these leftovers. Leftover coating
mix (1st 9 ingredients) can be stored at room temp in covered
container up to 2 months.
 
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