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By Gail Mercedes
We all have our favorite restaurant seafood dishes. Red Lobster is a seafood favorite. Has it every occurred to you that you can make the same seafood meals at home. Americas Secret Recipes has over 700 copycat recipes from famous restaurants. No travel, No waiting and Save Money. Americas Secret Recipes have the same distinct taste and flavors of you favorite restaurant meals. Try Red Lobster Copycat Shrimp Scampi and Red Lobster Copycat Dungeness Crab Bisque at home and see if you can tell the difference. Visit Americas Secret Recipes for a Treasure Trove of Copycat Restaurant Recipes.
The founder of the Red Lobster Restaurant is Bill Darden. At 19 he opened his first restaurant, The Green Frog. The first Red Lobster opened in Lakeland, Florida , in 1968. A casual seafood restaurant centered on quality and service. In the 1970s the restaurant expanded to different parts of the United States. In 1995, the Red Lobster, Olive Garden and Bahama Breeze became part of Darden Restaurants.
Red Lobster Copycat Shrimp Scampi
Red Lobster Copycat Secret Recipes
Ingredients
1 cup White Wine
cup unsalted Butter
3 tablespoon minced Garlic
1 pound Shrimp, peeled and deveined
salt & pepper, to taste
Combine the butter, wine, garlic and shrimp in a pan.
Bake in a 350 degree F oven for about 7 minutes or
until the shrimp turn pink.
Be careful not to overcook the Shrimp.
Season with salt and pepper, to taste.
Serve.
Serves 2-4
Provided by: Americas Secret Recipes
Red Lobster Copycat Dungeness Crab Bisque
Red Lobster Copycat Secret Recipes
Ingredients
1 tablespoon minced onion
2 tablespoons butter or margarine
2 tablespoons flour
2 cups chicken broth
2 cups half-and-half
1 pound Alaska Dungeness crab meat
Salt, to taste
Chopped parsley
Instructions
1. Sautee onion in butter until soft. Add flour; cook while stirring for 1 minute.
2. Slowly stir in chicken broth and half-and-half; cook 5 minutes while stirring.
3. Break crab into chunks; add to broth.
4. Heat thoroughly and add salt and pepper to taste. Garnish with parsley.
Serves 4
Source: Americas Most Wanted Recipes Volume 2
Cooking Seafood
Seafood Secret Recipes
1. Purchase seafood fresh or frozen. Clams and muscles should be alive in shell when purchased. With lobster and crab live is best but frozen is a second option.
2. Cook fresh seafood within 24 hours of purchase if not sooner.
3. With frozen seafood thaw immediately before cooking. Thaw fish in refrigerator.
4. When boiling lobster no special preparation is needed. Put the lobster in boiling water head first.
5. When cooking steam crabs done when shells turn bright red.
6. Steam muscles should be cooked for only 2-3 minutes in covered pan.
7. After cooked lobsters and crabs shells should be cracked and dip flesh in melted butter. If desired add lemon juice separately.
8. Sautee shrimp, scallops and clams. Can be sauteed in wine sauce, garlic butter, butter, margarine or oil. Watch and remove when cooked to desired taste.
9. For mixed-seafood main dishes steamed shrimp, scallops and clams can be used.
10. Marinated seafood in refrigerator.
11. Baking fish 10 minutes per inch of thickeness at 400-450 degrees F. Halfway through cooking time turn fish. When fish becomes opaque and thickest part of fish flakes.
Broiling
If fish one inch thick or less place 2 to 4 inches from heat. Pieces greater than one inch should be placed 5-6 inches from heat.
Frying
Saute: fish in approximately 1/8 inch of cooking oil or oil covers one side of fish. Cook for 3-6 minutes per side.
Deep Fry: Cooking oil should cover entire fish. Cooking time approximately 2-3 minutes or until fish golden brown.
Boiling:
Shrimp broiled in 4 cups of water per pound of shrimp. Bring water to broil place shrimp and simmer for 3-5 minutes.
Scallops broil for 3-5 minutes.
There can be health riskes when consuming raw seafood.
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