Seafood Restaurant Copycat Recipes
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Red Lobster Copycat Shrimp Scampi
Restaurant Copycat Recipes - Seafood Secret Restaurant Recipes
Ingredients
-1 cup White Wine
-1/2 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.
Serves 2-4
Provided by: America's Secret Recipes
Red Lobster Copycat Dungeness Crab Bisque
Red Lobster Restaurant Copycat Recipe - Seafood Secret Restaurant 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. Saute 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: "America's Most Wanted Recipes Volume 2"
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The Cheesecake Factory Copycat Bang-Bang Chicken & Shrimp
Cheesecake Factory Restaurant Copycat Recipes - Seafood Secret Restaurant Recipes
Description: A spicy Thai dish flavored with curry, peanut, chile
and coconut, sauteed with vegetables and served on a bed of rice.
Ingredients:
-2 tablespoons extra-virgin olive oil
-1 pound chicken breast tenders
-1 tablespoon chicken broth
-1 medium onion, chopped
-2 cloves garlic, minced
-3/4 teaspoon dried cilantro
-1 teaspoon grated fresh ginger
-1 teaspoon finely grated lemon peel
-1/8 teaspoon ground cumin pinch of ground turmeric
-1 cup coconut milk
-2 tablespoons macadamia nuts, finely ground
-1 teaspoon sugar
-1/4 teaspoon ground red pepper
-2 cups fully cooked shrimp
-1 tablespoon tamarind paste
-2 teaspoons water
Chopped scallion for garnish
Cooked rice
1.Using a large skillet, heat oil and cook chicken - about 5 minutes
per side or until browned and no longer pink in the center. Remove
to platter and set aside.
2. Using same pan, heat broth; add onion, garlic, cilantro, ginger,
lemon peel, cumin and turmeric and cook for 5 minutes or until the
onion is tender but not browned; stir in coconut milk, nuts, sugar,
red pepper and shrimp.
3. Return the chicken to skillet, cover and simmer for 10 minutes
or until the chicken is heated through; remove to platter and keep
warm.
4. Using same pan (do not discard sauce) add tamarind paste and
water previously mixed in small bowl. Bring to a gentle boil until
thickened and mixture measure about 1 cup.
5. Cook and divide rice; evenly divide the chicken and shrimp among
4 plates. Top with sauce and garnish with scallion.
Serves 4
RecipeSecrets.net tip: Tamarind paste is available in Indian and specialty stores.
Source: America's Secret Recipes by Ron Douglas
Provided by: Secret Recipes
Applebee's Copycat Honey Grilled Salmon Recipe
Applebee's Restaurant Copycat Recipes - Seafood Secret Restaurant Recipes
-3/4 cup honey
-1/3 cup soy sauce
-1/4 cup dark brown sugar, packed
-1/4 cup pineapple juice
-1 lemon, juice of (about 2 tablespoons)
-2 tablespoons white distilled vinegar
-2 teaspoons olive oil
-1 teaspoon ground black pepper
-1/2 teaspoon cayenne pepper
-1/2 teaspoon paprika
-1/4 teaspoon garlic powder
-4 (8 ounce) salmon fillets (without skin)
Directions:
-Make the sauce by combining all ingredients in a medium saucepan over medium/low heat.
-Stir occasionally until sauce begins to boil, then simmer uncovered for 15 minutes or until syrupy.
- Watch the sauce closely to be sure it doesn't bubble over.
- Preheat barbecue grill to medium heat.
- Rub each salmon filet with vegetable oil, then add a light sprinkling of salt and pepper.
- Grill the salmon for 4 to 7 minutes per side or until done.
- Serve salmon with a small cup of the honey pepper sauce on the side.
Makes: 4 servings
Source: The Secret Recipe Forum
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Red Lobster Copycat Spicy Pineapple Glazed Salmon
Red Lobster Restaurant Copycat Recipes - Seafood Secret Restaurant Recipes
Ingredients:
-1/2 Cup Sweet Chili Sauce
-1 ea 8 oz can Crushed Pineapple in Pineapple Juice
-1/2-1 Tsp Cajun Seasoning
Fish Ingredients:
-4 ea 5-6 oz Salmon Fillets
-Salt and Pepper, to taste
-Nonstick Cooking Spray
Preparation:
1. Preheat the oven to 400 degrees and place the Salmon in a 9X13
baking dish sprayed with Nonstick Cooking Spray. Season the Salmon
with Salt and Pepper.
2. In a small bowl, combine all the Glaze ingredients and mix well.
Generously top each piece of Salmon with a scoop of the Spicy
3. Bake the Salmon for 15-20 minutes or until the fish flakes
easily with a fork.
Serves 4
Source: Red Lobster
Seafood Stew
2009 Inaugural Luncheon Copycat Recipe
Yield: 10 servings
Ingredients
-6 (1 Lb) Maine lobsters
-20 medium size Sea scallops
-36 Large shrimp, peel, cleaned and tail removed, aprox. 2 lbs.
-10 (1 oz) pieces of black cod
-½ cup small dice carrots
-½ cup small dice celery
-½ cup small dice leek
-½ cup small dice Idaho potato
-1 teaspoon kosher salt
-1 teaspoon ground white pepper or black pepper
-¼ teaspoon ground nutmeg
-1 quart heavy cream
-1 cup dry vermouth (can be made without)
-10 (5 inch) puff pastry rounds
Equipment
10 (3 ½ inch) terrines/ramekins or serving dish of your choice
Directions
1. Bring 1 gallon of water to a boil; poach lobsters, then shrimp, then black cod and last scallops. After seafood is cooked, remove from water; reserve water and bring to boil.
2. Cook all vegetables in liquid that was used for the seafood, remove vegetables when tender. Allow the liquid to continue to boil until only 1qt of liquid remains. This will be the base for the sauce.
3. Bring seafood liquid back to a boil and add the vermouth and heavy cream and reduce by half, season with salt, white pepper and nutmeg to taste. You have reached your desired thickness when the sauce will cover the back of a wooden spoon. Set aside to cool.
4. Cut Maine lobster, shrimp and scallops into bite size pieces.
5. Pre-heat oven at 400 degrees.
6. Fold seafood and vegetables into cool sauce, being careful not to mix too much as this will break up the seafood. Scoop mixture into terrines or oven proof baking dish of your choice.
7. Cover terrines with puff pastry rounds, brush them with egg wash and bake them until golden brown about8-10 minutes, allow to cool for 5 minutes before serving. You can cook this 2-3 hours ahead of time and keep warm at 150 F degrees.
*All seafood can be substituted with other favorite options of your choice and availability.
Provided by: America's Secret Recipes
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Black Sea Bass en Papillote from Aquavit (NY City)
Copycat Restaurant Recipes - Seafood Secret Restaurant Recipes
At Aquavit, where he's executive chef, Johan Svensson takes
an innovative approach to Scandinavian cooking. He's won
widespread accolades at the gorgeous restaurant, which
showcases traditional Scandinavian cuisine: Aquavit was
awarded four stars and a ranking of 9 out of 10 in New York
magazine and has won the "Distinguished Restaurants of
North America" award three times.
Ingredients:
-1 whole head of garlic
-1 cup olive oil
-1 large red onion, peeled and sliced into 1/2-inch thick slices
-1 zucchini, sliced into 1/2-inch thick slices
-1 cucumber, seeds removed, sliced on the bias 1/4-inch thick
-2 beefsteak tomatoes, sliced 1/2-inch thick
-Salt and pepper to taste
-2 sprigs chopped fresh basil
-2 sprigs chopped fresh parsley
-Juice of 1 lemon
-2 pounds cleaned black sea bass, cut into 4 portions
Method:
-Roast the garlic in a pre-heated, 400-degree oven for 15 minutes.
-Slice off the top, squeeze out the puree, and blend it with the
oil. Place the vegetables in a medium mixing bowl and season with
roasted garlic-olive puree, salt, pepper, basil, parsley and lemon
juice. Divide the vegetables evenly among four 8 by 8-inch sheets
of parchment paper. Season the bass with salt and pepper, place one
portion on top of the vegetables and fold the parchment together.
-Wrap each parchment "package" in an 8 by 8-inch square of aluminum
foil and place on the grill. Then grill for 10 minutes or until the
fish is opaque.
-Remove from the heat and allow it to rest for 2 minutes before serving.
Serves 4
Source - NY Daily News
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Seafood Nutritional Facts
Seafood Secret Restaurant Recipes
Seafood is low in sodium and cholesterol. Seafood is a high source of protein, vitamins and minerals
Seafood is low in fat and fish containing fat most of the fat is poly-unsaturated. Fish that are high in fats are salmon, mackeral and catfish. The fats are primarily unsaturated.
Cholesteol: Fats contained in fish are poly-unsaturated. Fish diets are allowed for low-fat and cholesterol-restricted diets.
Vitamins: Fish are a source of Vitamin A, Vitamin "B", Vitamin "B-6", Vitamin "B-12", biotin and niacin.
Minerals: Source of iron, phosphorus and zinc. Canned salmon and sardines are rich in calcuim.
Seafood make delicious varied meals and are a good source for vitamins and minerals. Additionally, seafood are a good source for poly-unsaturated fats.
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 lobster's and crab's shells should be cracked and dip flesh in melted butter. If desired add lemon juice seperately.
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.
Cook Seafood Copycat Restaurant Recipes:
Copycat restaurant recipes with the same distinct taste and flavors of your favorite restaurant. Discover restaurant's secret recipes. America's Secret Recipes has compiled over 700 copycat secret restaurant recipes from: Applebee’s ®, California Pizza Kitchen ®, Cheesecake Factory ®, Chili’s®, Claim Jumper®, KFC®, Macaroni Grill®, Mc Donald’s®, Olive Garden®, Outback Steakhouse®, PF Chang’s®, TGI Friday® and Many More! Disclaimer
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