Red Lobster Bacon Wrapped Sea Scallops

The Red Lobster bacon wrapped sea scallops have been on the menu at Red Lobster for a long time.  The reason is that they are so tasty.  Sea scallops are marinaded in wine and butter, and then wrapped in bacon before cooking.


Ingredients:

1 1/2 lbs. sea scallops
1/3 lb. bacon, cut slices in half
1/4 lb. butter, melted
1/2 C. dry white wine
1 tbsp. lemon juice
1/2 tsp. paprika
1/2 tsp. seasoned salt

Directions:

Preheat oven to 400 degrees.  Melt butter and wine together, when melted add paprika and seasoned salt.  Drop scallops into melted wine and butter sauce.  Allow scallops to marinade for about 30 minutes.  Wrap each scallop with half piece of bacon, and fasten bacon with a toothpick.  Place wrapped scallops onto a baking pan, and bake in the oven for about 8 minutes, then turn over and cook until done.

Olive Garden Zuppa Toscana II

You can make this flavorful soup that tastes just like the Olive Garden Zuppa Toscana Soup.  Potatoes, Italian sausage, kale, onions, and cream make for a flavorful soup. This is my personal recipe for this. You may wish to add about a half teaspoon of fennel to this for an added taste.

Ingredients:

1 lb. Italian Sausage
2 large Russet Baking Potatoes sliced in half, and then in 1/4 inch slices
1 large Onion, chopped
1/2 can. Oscar Meyer Real Bacon Bits (these are less fatty than real bacon)
2 cloves garlic minced
2 C. Kale or Swiss chard chopped
2 cans Chicken Broth
1 qt. Water
1 C. Heavy Whipping Cream

Directions:

Cook sausage in a 300-degree oven. Bake approximately 1/2 hour, drain on paper towels and cut into slices.
Place onions, potatoes, chicken broth, water, garlic in pot, and cook on medium heat until potatoes are done. Add sausage, bacon, salt, and pepper to taste, and simmer for another 10 minutes. Turn to low heat, add kale and cream. Heat through and serve.

Outback Steakhouse Dipping Sauce

This is a delicious and versatile sauce, you can use it to dip a blooming onion in, or even steak, or use as a sandwich spread. There is one thing for sure, everyone will wonder how you made this recipe.

Ingredients:

1/2 c. mayonnaise
2 tsp. ketchup
2 Tbsp. horseradish (little less)
1/4 tsp. paprika
1/4 tsp. salt
1/8 tsp. garlic powder
1/8 tsp. dried oregano
dash ground pepper
dash cayenne pepper


Directions:

Combine all ingredients and refrigerate.
Thanks to spiccycp for sharing their recipe.

Red Lobster Cajun Shrimp

Red Lobster made for one of their unlimited shrimp feasts, barbeque style shrimp. Barbeque style shrimp is a Cajun way of making shrimp, spicy and buttery this is an easy way to make shrimp in a unique style. Now when we say barbeque style shrimp, that doesn’t mean shrimp covered with barbeque sauce, rather, it is shrimp baked in the oven in a spicy sauce. Be sure to serve this with rice or plenty of bread so you can mop up the extra sauce.

Ingredients:

1 lb. shrimp, use at least medium size
1/2 C. margarine
4 tsp cayenne pepper
3 tsp salt
2 tsp black pepper
2 tsp paprika
2 tsp cumin
2 1/4 tsp dry mustard
1 tsp dried thyme
1 tsp dried oregano
2 tsp onion powder
2 tsp garlic powder

Directions:

Preheat your oven to 400 degrees. Place the margarine in a 13 x 9 baking pan, and then place the pan in the oven. While the pan is in the oven wash and peel shrimp. Devien the shrimp. By the time you have finished prepping the shrimp, the margarine should be melted in the pan. In a small bowl mix together the spices and blend well. Place shrimp into the pan, and then sprinkle on the seasonings you have just blended together on the shrimp. Mix the shrimp, margarine, and spices until the shrimp is coated well with margarine and shrimp. Bake for approximately 15 minutes, remove shrimp, and check for doneness. The shrimp should be pink when done.

Our recipe uses margarine as most restaurants use margarine also because it is less expensive than butter. If you really want to try to ramp up this recipe use butter instead of margarine. Be sure to serve the shrimp with fresh lemon wedges.

Better Than Red Lobster's Shrimp Scampy

I absolutely love Shrimp Scampy. I have it every time I go to Red Lobster and I attempted to make it MANY times before I finally came up with this recipe. I actually like it better than Red Lobster's.

Ingredients:

1 lb fresh or frozen shrimp (uncooked, peeled and de-veined)
1 bag fresh grated Parmesan cheese (or you can grate your own)
1/4 cup white wine (I use Chardonnay)
2 tbsp (heaping) minced garlic (or more if you like)
1/2 cube real butter

Directions:

In 9" x 9" casserole dish, place shrimp on bottom not overlapping. Poor wine (about 1/4 to 1/2 cup) over shrimp until shrimp are covered half way up. With fingers, sprinkle garlic over shrimp as evenly as possible.  Cut cube of butter into thin slices and place evenly over shrimp. Sprinkle cheese on top until desired amount is achieved (I like lots) then broil in oven (don't bake) about 10 minutes. When done, shrimp will be orange/pink and cheese will begin to turn dark brown to black on ends.

To double the recipe I use a 9" x 13" casserole dish. (cake pan or whatever you want to call it, but glass is best)

Enjoy!

Restaurant Copy Recipes First Post

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Restaurant Copy Recipes is a blog for you to get free famous restaurant recipes that have been exposed by their own chefs! Recipes are added on a daily basis, so check back often.

This first secret recipe is one of my very favorites:

Better than Red Lobster's Shrimp Scampy.