Red Lobster's secret formula includes Captain Morgan's Parrot Bay rum, which sweetens the batter and adds a great coconut flavor (plus you can whip up a nice cocktail with it while you're cooking). But the coconut shrimp is pretty awesome too, just on its own. That sauce is so good you could eat it with a spoon. Served with pina colada dipping sauce."įans of this dish say the best part is the pina colada dipping sauce. Menu Description: "Jumbo butterflied shrimp hand-dipped in batter flavored with Captain Morgan Parrot Bay Rum & coconut flakes. Source: Top Secret Restaurant Recipes by Todd Wilbur.
#Baked sea scallops with ritz cracker topping full
If you like, you can use the stuffings interchangeably.Ĭreate your own Red Lobster Cheddar Bay Biscuits for the full Red Lobster experience. These recipes include a stuffing that varies in the restaurants only in the type of seafood used-the stuffed shrimp contains crabmeat and the stuffed mushrooms contain lobster meat. Here are a couple of great dishes to serve as appetizers or on the side with an entrée such as broiled lobster or fish. When deciding on a name for the new restaurant, someone suggested the name "Red Lobster" since he had great luck in the past with the name "Green Frog." And so it was. Then, in 1968, as he reached his mid fifties, Bill took another gamble and opened a seafood restaurant in Lakeland, Florida. That success helped Bill springboard into other restaurant acquisitions throughout the years including 20 Howard Johnson's restaurants. From the start Bill's business was a hopping success. Wherever that is.īill Darden was only 19 when he started his restaurant career in 1939 by opening a 25-seat lunch counter called The Green Frog in Waycross, Georgia. Now you'll be well on your way to delicious Cheddar Bay. On its own, room temperature shortening does a poor job creating the light, airy texture you want from good biscuits, and it contributes little in the way of flavor. So, we'll invite some cold butter along on the trip - with grated Cheddar cheese and a little garlic powder. The problem with making biscuits using Bisquick is that if you follow the directions from the box you don't end up with a very fluffy or flakey finished product, since most of the fat in the recipe comes from the shortening that's included in the mix.
As a result, several versions are floating around, including one that was at one time printed right on the box of Bisquick baking mix.
For many years this recipe has been the most-searched-for clone recipe on the Internet, according to Red Lobster. Order an entree from America's largest seafood restaurant chain and you'll get a basket of some of the planet's tastiest garlic-cheese biscuits served up on the side. Source: Top Secret Restaurant Recipes 3 by Todd Wilbur. You can make the sauce several days ahead of time if you like, and store it, covered, in the fridge until you bring home the perfect salmon fillets. The clone here is a super simple one, with only 6 ingredients for the glaze, including dried cherries which you should find near the raisins and dried cranberries in your market.
Now you can add this winning taste to your own repertoire. Since Red Lobster's executive chef Michael LaDuke added this dish to the menu in July 2007, it's been a big winner for the seafood chain. Real maple flavor dominates this sweet glaze, but you'll also notice a nice citrusy note and perfect soy saltiness-it all works really well with salmon and shrimp, and even chicken if you feel like it. Sure, authentic maple syrup is more expensive than the imitation stuff, and it must be refrigerated after opening, but true maple taste is worth the extra ka-ching. Whenever a recipe calls for maple syrup, make sure you use the real deal and not the maple-flavored corn syrups that come in plastic squirt bottles, like Aunt Jemima and Log Cabin. Served over wild rice pilaf with fresh asparagus." Menu Description: "A Pacific Northwest-inspired combination of fresh salmon and skewered jumbo shrimp, fire-grilled and topped with a maple and cherry glaze.