Red Lobster's Copycat Recipes

[Julie]

All recipes are from old BBS Public Domain Recipes downloaded from 1992-1996, boxtops, magazines, newspapers and public domain files.

[Julie]

Red Lobster Cheese Biscuits

1 Cup Milk
1/3 Cup Mayo
1 Tablespoon Sugar <<Or>>
3 Packages Sweet & Low
2 Cups Self-rising flour
1/4 Cup Kraft's American cheese -- grate
Liquid margarine
Garlic powder
Kraft American Cheese food

Combine milk, Mayo, sugar and flour. Beat with mixer at high speed, not quite 1 minute until smooth and completely combined. Remove beaters. Use rubber spatula to streak the dough with 1/4c cheese food. Drop batter equally between 10 paper-lined muffin wells. Drizzle top of each with 1 teaspoon
liquid margarine and dust each with a little garlic powder plus 1 scant teaspoon additional cheese food. Bake 350~ 25 to 30 minutes or until golden brown and tripled in size. Cool in pan on racks for 30 minutes. Add only enough flour so batter drops from spoon.

[Julie]

KFC Potato Salad

2 pounds russet potatoes
1 cup mayonnaise
4 teaspoons sweet pickle relish
4 teaspoons sugar
2 teaspoons minced white onion
2 teaspoons prepared mustard
1 teaspoon vinegar
1 teaspoon minced celery
1 teaspoon diced pimentos
1/2 teaspoon shredded carrot
1/4 teaspoon dried parsley
1/4 teaspoon pepper
dash salt

Lightly peel the potatoes (you don't have to get all of the skin off) then chop them into bite-size pieces and boil in 6 cups of boiling, salted water for 7-10 minutes. The potato chucks should be tender, yet slightly tough in the middle when done. Drain and rinse potatoes with cold water.

In a medium bowl, combine remaining ingredients and whisk until smooth. Poured drained potatoes into a large bowl. Pour the dressing over the potatoes and mix until well-combined.
4. Cover and chill for at least 4 hours. Overnight is best.

Makes 6 cups (about 8 servings).

[k75h]

Red Lobster's Shrimp Diablo

3 lb. Large Uncooked Shrimp In the Shells (no heads)
Milk
1/2 lb. Unsalted Butter
1 Jar Kraft BBQ Sauce
1/2 Cup Ketchup
1 Tablespoon Fresh Ground Pepper
1/4 Cup Frank's Red Hot Sauce

Wash shrimp in cool water and remove heads if needed.
Soak shrimp in milk overnight.
Mix all sauce ingredients in a sauce pan and stir until boiling.
Remove from heat and refrigerate for at least four hours.
Drain milk from shrimp, place them in a baking pan, and cover evenly with the sauce. Let stand 1 hour.
Bake uncovered in preheated oven (450F) for 15 minutes
(less time for smaller shrimp).

[k75h]

Red Lobster's Ultimate Fondue

1 cup velveeta, cubed
1 cup swiss cheese in small pieces
1 can Campbell's condensed cream of shrimp soup
1 cup milk
1/2 teaspoon cayenne
1/2 teapsoon paprika
1 broiled lobster tail (or 1 1/2 cups imitation) − chopped

Combine everything but the lobster in a medium saucepan and cook over low heat until melted, stirring occasionally. When melted, stir in the lobster meat.
Garnish with diced red pepper, if desired, and
serve with french bread.

[Julie]

Red Lobster's Brushetta
Serves : 10

1 med. red bell pepper - seeded, minced fine
1 med. green bell pepper - seeded, minced fine
1 sm. red onion - grated
1/2 Lb. sm. shrimp - canned OR fresh
1 1/2 cups grated fontina cheese
1 1/2 cups grated white cheddar cheese
1/2 loaf French bread - cut in 1/2" slices

Combine all ingredients, except bread. Spread mixture onto bread slices. Bake in 350 degree oven for 6 minutes, or until cheese melts.

[Julie]

Red Lobster's Clam Chowder
Serves : 6

1 qt. clam juice
1 cup nonfat dry milk powder
2/3 cup all-purpose flour
14 oz. chicken broth
2 stalks celery - chopped fine
1 Tbsp. minced dry onion
10 oz. can clams - drained
1 pinch parsley flakes
2 baked potatoes - peeled, crumbled
salt and pepper - to taste

In blender, puree clam juice, milk powder, and flour. Pour into 2 1/2 quart saucepan and stir in chicken broth. Cook, stirring constantly, over medium-high heat until thick and smooth.
-Reduce heat to low. Stir in celery, onion, clams, parsley, and potatoes. Simmer for 45-60 minutes. Season with salt and pepper.

NOTES : Freezes well after cooking. Low fat!

[Julie]

Red Lobster's Coconut Shrimp
with Pina Colada Sauce
Serves : 4-6

2 cups plain bread crumbs
1 1/2 cup corn starch - divided
2 cups sweetened coconut flakes
1 1/2 cup pina colada drink mix - divided
2 Tbls. powdered sugar
1/3 cup Captain Morgan® Spiced Rum
1 Lb. large uncooked shrimp - peeled, deveined, butterflied
vegetable oil - for deep frying
1/3 cup sour cream
1/3 cup canned crushed pineapple - drained

Combine bread crumbs, 1/2 cup cornstarch, and coconut flakes in a bowl and set aside. Combine 1 cup pina colada drink mix, powdered sugar, and rum in another bowl and set aside. Place 1 cup corn starch in a separate bowl. Coat shrimp in cornstarch, then dip in pina colada mixture, then in coconut mixture, back into pina colada mixture, and back into coconut mixture. Carefully drop each coated shrimp into 375 degree oil. Fry until golden brown, remove from fryer, and drain. Combine 1/2 cup pina colada drink mix, sour cream, and pineapple. Dip fried shrimp in sauce.

[Julie]

Red Lobster's Shrimp Diablo
Serves : 6

3 Lbs. large, uncooked, unpeeled shrimp
milk - for soaking
1 cup unsalted butter - not margerine
1 jar Kraft® BBQ Sauce
1/2 cup catsup
1/4 cup hot sauce
1 Tbls. ground black pepper

Wash shrimp in cool water and remove heads if needed. Soak shrimp in milk overnight. Mix sauces and pepper in a sauce pan and stir until boiling. Remove from heat and refrigerate for at least four hours. Drain milk from shrimp, place them in a baking pan, and cover evenly with the sauce. Let stand 1 hour. Bake uncovered in a 450 degree oven for 15 minutes (less time for smaller shrimp).

[NancyRogers]

Hi all! I found this one on CopyKat web site. Actually, it doesn't look too difficult. I will still go to Red Lobster's site and look for one they post.


Red Lobster Shrimp Scampi

Notes:
They now use a prepackaged mix for this, I hope you find that this tastes very similar. A former Red Lobster Chef suggested this. Thanks Greg !

Ingredients:
1 C. White Wine
1/2 C. unsalted Butter do not use Margarine
3 tsp. minced Garlic
1 lb. Shrimp, peeled and deveined


Preparation:
Bake at 350-degree oven for about 6 to 7 minutes. Be careful not to overcook the Shrimp. The shrimp is done when it has turned pink.

[Lisa40]

4 (8 oz.) salmon fillets or steaks
1/2 C. thick and spicy barbecue sauce
1/4 C. horseradish sauce

Mix barbecue and horseradish sauce together.

Grill one side of the salmon on a well-oiled grill. After turning over, baste cooked side with sauce mixture. Before taking off the grill flip again and baste the other side of the fish. Yields 2 servings.

[Lisa40]

1/2 C. Prego chunky-style sauce
1/2 C. Del Monte ketchup
1 T. Dijon mustard
1 T. vinegar
1/8 tsp. dry mustard
1 tsp. chili powder

Combine thoroughly and refrigerate, tightly covered, to use within 90 days or freeze to thaw and use within 1 year. Yields about 1 cup.

[Lisa40]

1 1/2 lb. shrimp, peeled, deveined
1/2 C. oil
1 egg, beaten
1 C. all-purpose flour
1/2 C. milk
3/4 tsp. seasoned salt
1/4 tsp. salt
Oil for deep frying

Preheat oil to 350ºF.<br>
Combine 1/2 cup oil and egg; beat well. Add remaining ingredients except oil for frying and stir until well blended. Dip shrimp into batter to coat. Drop shrimp into hot oil and fry for 30 to 60 seconds or until golden brown. Remove with slotted spoon; drain on paper towel. Yields 6 servings.

[Lisa40]

3 T. butter
1 1/2 C. thinly-sliced mushrooms
2 T. flour
1/2 C. cream
1/2 C. chicken bullion
1/4 tsp. garlic powder
1/4 tsp. freshly-ground white pepper
1/2 C. picante salsa
2 T. fish blackening seasoning

Melt one tablespoon butter in a pan and sauté mushrooms; set aside.

In a medium saucepan melt two tablespoon of butter and stir in the flour until dissolved. Add chicken stock, cream, garlic and pepper, stirring constantly cook until sauce thickens. Do not boil. Once thickened reduce heat, cover, and cook 2 more minutes.

Add picante sauce, blackening seasoning and sautéed mushrooms, heat through. Hold warm until ready to serve.

Serve over grilled or broiled fish. Yields sauce for 4 servings.

[Lisa40]

1/3 C. butter or margarine
1/4 tsp. garlic powder
2 C. Bisquick baking mix
1/2 C. cold water
1/2 C. Cheddar cheese, shredded fine

Preheat oven to 425ºF<br>
Heat margarine or butter in 13 x 9-inch pan in oven until melted. Stir in garlic powder.

Combine baking mix, water and cheese until soft dough forms. Gently smooth dough into a ball on floured cloth-covered surface. Knead 5 times. Roll dough into 10 x 6-inch rectangle. Cut lengthwise is half; cut each half into 12 sticks, about 3/4-inch wide. Roll each stick in margarine or butter in pan.

Bake for 12 to 15 minutes or until golden brown.

[Lisa40]

1/2 C. melted butter or olive oil
2 tsp. lemon juice
1 tsp. salt
1 T. chopped fresh dill
1/8 tsp. red pepper
4 salmon steaks, 1-inch thick (about 2 lb. total)

Place melted butter, lemon juice, salt, fresh chopped dill and red pepper in small bowl and stir to combine. Preheat broiler.

Place salmon steaks on lightly-greased pan and brush with half of seasoned butter. Broil, 5 inches from source of heat, 5 to 10 minutes.

Turn heat to 400ºF, close oven and bake an additional 5 to 8 minutes.

Brush with remaining butter blend. Serve. Yields 4 servings.

[Lisa40]

4 zucchini (2- to 3-inch diameter)
2 T. butter or margarine
1 T. minced onion
1/2 lb. tomatoes, peeled, seeded and chopped
1 lb. small shrimp, peeled, deveined
(cut shrimp if they are larger than a quarter)
1 T. minced fresh basil
1/2 tsp. salt
1/4 tsp. freshly-ground black pepper
1 C. breadcrumbs
2 T. melted butter

Preheat oven to 350ºF.<br>
Wash the zucchini and trim off the ends. Cut zucchini in half lengthwise and scoop out the seeds. Be sure to leave some by the ends to create a boat-like shape.

Sauté onions in butter until clear, add tomatoes and simmer until soft.

In a mixing bowl combine tomato and onion mixture, shrimp, basil, salt and pepper and half of the bread crumbs. Fill the zucchini boats with the mixture. Place boats in a greased baking dish. Sprinkle with remaining breadcrumbs and drizzle with butter. Bake for 15 minutes or until shrimp are pink and clear. Yields 8 servings.

[Lisa40]

Marinade
6 medium garlic cloves
2 C. buttermilk
1 1/4 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. cayenne pepper
4 to 6 boneless, skinless chicken breasts, cut in strips

Coating
1 1/2 C. unbleached all purpose flour
13/4 tsp. salt
11/2 tsp. pepper
1/2 tsp. ground cumin
1 tsp. cayenne pepper
Safflower oil (for deep frying)

Mash garlic with flat side of knife. Place garlic in medium bowl. Add buttermilk, cumin, salt, pepper and cayenne and whisk to blend. Place chicken strips in 13 x 9-inch glass baking dish. Pour buttermilk mixture over; turn chicken to coat. Cover and chill at least 8 hours or overnight, turning occasionally.

Place rack over baking sheet. Remove chicken from marinade and set on rack. Drain 10 minutes.

Mix flour, salt, pepper, cumin and cayenne pepper in large bowl. Toss chicken strips in batches in flour mixture, turning to coat; shake off excess. Toss each piece again in flour mixture; shake off excess. Transfer chicken to rack on baking sheet. Let stand at least 15 minutes and up to 45 minutes.

Preheat oven to low. Line baking sheet with paper towels. Pour oil into heavy large skillet to depth of 3/4 inch. Heat oil over high heat to 375°F or until small cube of fresh bread sizzles instantly when added. Add chicken strips to skillet. Adjust heat so that temperature remains between 340°F and 350°F or until small cube of bread sizzles slowly when added. Fry until chicken is golden brown and cooked through, about 10 minutes.

Using tongs, transfer chicken to prepared sheet and drain. Transfer chicken to platter and serve.

[Lisa40]

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 350ºF oven for about 6 to 7 minutes. Be careful not to overcook the shrimp. The shrimp is done when it has turned pink.

[Lisa40]

RED LOBSTER WHITE CHEDDAR MASHED POTATOES

2 lb. potatoes, peeled and quartered
2 oz. butter, unsalted, room temperature
1/3 C. heavy cream
1/4 C. sour cream
4 oz. white Cheddar cheese, grated
1 tsp. salt
1/2 tsp. white pepper

Place potatoes in pot and cover with cold water. Bring to a boil and simmer until fork tender. Drain completely.

Mix potatoes with an electric mixer until smooth. When smooth, add butter and blend. Add cream, a little at a time and beat; add sour cream and blend. Add cheese, salt and pepper and blend again.

[Lisa40]

1 (6 oz) can tomato paste
2 T. lemon juice
2 T. Dijon mustard
2 T. horseradish cream sauce

Mix all ingredients together well. Refrigerate, tightly covered, to serve as an accompaniment to marinated chicken or with shrimp as a thingytail sauce.

[Lisa40]

3 C. cornmeal
6 T. baking powder
1 1/2 tsp. salt
3/4 tsp. pepper
3/8 tsp. white pepper
1 C. minced onion
3 eggs, beaten
3/4 C. milk

Mix cornmeal with baking powder, salt, pepper, and onion.

Mix egg with milk and whisk into cornmeal.

Spoon hush puppies into hot oil and fry until golden brown. Servings: 12

[Lisa40]

1/2 C. melted butter
1/2 tsp. chopped garlic
1 medium onion, cut into 1/2" wedges
2 medium tomatoes, cut into wedges
2 medium zucchini, cut into 1/2" pieces
36 shrimp, peeled and deveined with tail on
Salt and pepper

Combine melted butter and garlic; reserve.

Peel the onion and cut from top to bottom. Place cut side down and cut each half into six wedges (widest part of the onion should be 1/2"). Break wedges apart so two or three layers of onion stay together. Steam the onions approximately 3 minutes to soften slightly.

Remove the core from the tomato. Slice the tomato in half from top to bottom. Place cut side down and cut each half into three wedges. Remove the pulp and seeds from each wedge.

Cut zucchini into 1/2 slices. Cut small slices (1 1/2" diameter or less) into two pieces; cut large slices (over 1 1/2" diameter) into three pieces lengthwise (do not cut into wedges).

Thread items onto skewer in this order, three shrimp (about 1/2 from the thick end), onion wedge, zucchini, tomato, three shrimp, onion wedge, zucchini, tomato, three shrimp.

Brush skewers with butter mixture. Sprinkle with salt and pepper. Refrigerate until ready to cook.

Lightly brush charcoal grill rack with oil, place skewer on grill rack and cook over medium coals until shrimp are done and vegetables cooked, about 8 - 10 minutes. Turn once or twice while cooking to prevent burning. Or place on broiler pan. Broil about 4 inches from source of heat for 8 minutes, turning once while cooking.

[spice]

Red Lobster Cheese Biscuits

Bisquick drop biscuit recipe
1 1/2 cup Shredded cheddar cheese
1 tsp garlic salt

Add cheese and garlic salt to drop biscuit recipe then bake.

[NancyRogers]

RED LOBSTER FRIED SOFT SHELL CRAB
Post by marlaoh on Dec 12th, 2002, 07:51am

Serves: 4 servings

18 live soft shell crabs
1 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. garlic powder
1/4 tsp. onion powder
2 oz. lemon Juice
3 dashes soy sauce
1 C. all-purpose flour
3 eggs, beaten
2 C. plain breadcrumbs

Clean crabs but do not remove top shell. Rinse well in cool water.

Place the crabs on a sheet pan and season with salt, pepper, lemon, soy sauce, garlic power and onion powder, then refrigerate for at least two hours.

Place flour in one bowl, eggs in another, and bread crumbs in the last. Roll crab in the flour, dip in the eggs, and then coat with the bread crumbs.

Preheat oven to 450 degrees F. Heat a skillet with about 1 inch of oil.

Sauté crab on one side for 4 to 5 minutes; turn and continue until crab is crispy. Place browned crabs in oven for 8 minutes until hot all the way through and crispy.
Serving Suggestions: Serve with thingytail sauce, remoulade, a green sauce, or a creamy Dijon sauce. Always serve the sauce on the side.

Chef's Tip: For a great variation, top the crab with some toasted almonds and melted butter.

Moved to Red Lobster Copycat Recipes

[carnation037]

Red Lobster's Bacon-Wrapped Stuffed Shrimp

Seasoning
1/4 teaspoon salt
1/4 teaspoon paprika
dash ground black pepper
dash cayenne pepper
dash allspice

Dipping Sauce
1/3 cup ranch dressing
1/4 teaspoon dried cilantro
(or 1/2 teaspoon fresh minced cilantro)

5 pieces bacon
5 large shrimp
3 slices fresh jalapeno
1 ounce pepper jack cheese

Preheat oven to broil. Make the seasoning blend by combining the
ingredients in a small bowl. Set this aside. Make the dipping sauce by
combining the ranch dressing with cilantro in a medium bowl. Cook the bacon
in a frying pan over medium/high heat, but don't cook it all the way to
crispy. You want undercooked bacon that, when cool, will easily wrap around
the shrimp. Cook the bacon about 3 minutes per side, and don't let it brown.
When the bacon is done lay it on paper towels to drain and cool. Shell the
shrimp, leaving the last segment of the shell and the tail. Remove the dark
vein from the back of the shrimp, and then cut down into the back of the
shrimp, without cutting all the way through, so that the shrimp is nearly
butterflied open. This will make a pocket for the pepper and cheese. Pour 1
cup of water into a small bowl. Add the shrimp and jalapeno peppers and
microwave for 60 to 90 seconds. Shrimp should be starting to firm up and
change color. Immediately pour the water out of the bowl, remove the
jalapeno slices and pour cold water over the shrimp. Place the the shrimp
and jalapeno pepper slices onto paper towels to drain off excess water.
Build the appetizer by cutting the jalapeno slices in half and removing the
seeds. You should now have 6 jalapeno slices -- you'll need 5 of these.
Place one slice into the slit on the back of a shrimp. Cut an inch-long
chunk of cheese (about 1/4-inch thick), and place it on the jalapeno slice.
Wrap a piece of bacon around the shrimp, starting where the cheese is. Start
wrapping with the thinnest end of the bacon. Go 1 1/2 times around the
shrimp and then cut of the excess bacon and slide a skewer through the
shrimp, starting with the end where the cheese is and piercing the cut end
of the bacon on the other side. Repeat with the remaining shrimp and slide
them onto the skewer with the tails facing the same direction. Put the
skewer onto a baking sheet or broiler pan and sprinkle a very light coating
of the seasoning blend over the shrimp, then broil for 3 to 4 minutes or
until the bacon begins to brown and the cheese begins to ooze. Serve over a
bed of rice if desired. Feed the left over bacon pieces to the dog while you
scarf out on the shrimp. Serves 2 as an appetizer.

[carnation037]

Here's a cool clone for a pizza-shaped adaptation of Red Lobster's famous
Cheddar Bay Biscuits, with a little crab thrown in. If you like those
tender, cheesy biscuits that come with every meal at Red Lobster, then
you'll surely like this new recipe. Plus, it's a cinch to make. I suggest
you use fresh crabmeat as they do in the restaurants, but if it's only the
canned stuff you have available, no problem. You'll still be able to enjoy
the taste of Red Lobster's appetizer, without having to leave a tip.

Red Lobster's Cheddar Bay Crab Bake

2 cups biscuit baking mix
1 3/4 cup finely shredded cheddar cheese
2/3 cups milk
2 tablespoons butter, melted and divided
1/4 teaspoon garlic powder
1/2 teaspoon fine parsley flakes
1/3 cup crab meat (fresh or canned lump)

Preheat oven to 450 degrees. Combine baking mix, 1 cup of the cheddar
cheese, milk, and 1 half of the melted butter in a medium bowl. Mix by hand
until well-combined. Pat out the dough into circle approximately 8 inches
in diameter, with a slight lip around the edge, like a pizza crust. Sprinkle
the parsley over the top of the dough. Be sure the dried parsley flakes are
crushed fine. You can easily crush the flakes in a small bowl with your
thumb and forefinger. Sprinkle the crab over the top of the dough. Sprinkle
the remaining cheese over the crab. Don't go all of the way to the edge of
the dough - leave a margin of a half-inch or so around the edge. Bake for
14-16 minutes or until the cheese on top begins to slightly brown. Combine
the remaining butter with the garlic powder and brush it over the top of the
bake as soon as it comes out of the oven. Slice it like a pizza into 8
pieces and serve hot. Makes 8 pieces.

[chief_cook2]

Red Lobster Clam Chowder

1 quart clam juice
1 cup non-fat dry milk powder
2/3 cup flour
1 can chicken broth -- (14 ounces)
2 ribs celery -- chop fine
1 tablespoon dry minced onion
1 can clams -- (10 ounces) minced well
1 pinch dry parsley flakes
2 baked potatoes; cook, peel, crumbled

In blender put clam juice, milk powder and flour, blending smooth.
Pour into 2-1/2 qt saucepan and stir in chicken broth, stirring
constantly on medium-high heat until thick and smooth. Turn heat to
low. Stir in celery, onions, clams, parsley and potatoes. Keep on low
heat up to an hour and season with salt and pepper. Freezes well.
Source: Gloria Pitzer's Secret Recipes Newsletter.


Yield: 6 servings