Red Lobster Shrimp Alfredo Recipe

Red Lobster Shrimp Alfredo Recipe

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Why are you searching for Red Lobster Shrimp Alfredo Recipe? I bet I know....

Have you ever visited a restaurant and gone away asking: "just how do they make those dishes?" I guarantee that you sat there trying to work out just what has gone into the dish, what sort of ingredients they're using.. Maybe you have even tried to ask the waiter or the chef for the recipe it was so good! Chances are they didn't give you the recipe, and probably for good reason, if they did give it out to every person who asked for it, they could soon be out of business.

Knowing how much you crave that dish, you try to cook it yourself. Maybe you had some success, but chances are good that you were now where close to making a match. The solution to this problem is to use what are called copycat restaurant recipes. They are specially researched and reverse engineered dishes like Red Lobster Shrimp Alfredo Recipe that have been tried and tested many times and hence can be successfully used to recreate your favorite restaurant dishes.

The other awesome thing about cooking restaurant copycat recipes at home, is that you will save money. Imagine not having to go out anymore just to eat your favorite restaurant dishes. You won't believe just how much you could save in a year.

Wherever your tastes lie, it is no longer difficult to find out the ingredients in most copycat recipes. With a little detective work and a quick visit to the local grocery store, you can be serving up a dinner that no one will be able to resist.

Here are a couple of Free recipes from Recipe Robot for you to copy and enjoy...

Red Lobster Grouper
2 pounds Grouper fillets (no skin)cut into 1" chunks
1 cup lime juice, fresh squeezed
1/2 cup Balsamic vinegar
1/4 cup red onion, diced 1/4"
1/2 cup tomato, diced 1/4"
1 clove garlic minced
salt to taste
pepper to taste
Mix all ingredients well (except for fish) in a mixing bowl Add grouper chunks and toss
together Pour ingredients into a dish or bowl with a tight fitting lid Refrigerate for at least
12 hours, tossing occasionally until all fish is no longer transparent

McDonald's Sweet and Sour Sauce
1/4 cup peach preserves
1/4 cup apricot preserves
2 tablespoons light corn syrup
5 teaspoons white vinegar
1 1/2 teaspoons corn starch
1/2 teaspoon soy sauce
1/2 teaspoon yellow mustard
1/4 teaspoon salt
1/8 teaspoon garlic powder
2 tablespoons water
1. Combine all ingredients except the water in a food processor or a
blender and puree until the mixture is smooth.
2. Pour mixture into a small saucepan over medium heat. Add water, stir,
and bring mixture to a boil. Allow it to boil for five minutes,
stirring often. When the sauce has thickened, remove it from the heat
and let it cool. Store sauce in a covered container in the refrigerator.
Makes about 3/4 cup.

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Cooking - Kitchen - Recipe Tips...

* When separating eggs, break them into a funnel. The whites will
go through leaving the yolk intact in the funnel.

Shucking Oysters:
Oysters are available seasonally. The old rule for shellfish
generally holds that any month (in the English language)
containing the letter R is a good month for shellfish.
(Note: this rule only works for the Northern hemisphere.)
These are the colder winter months, and shellfish prefer
cold water. More importantly, warmer waters mean an increase
in bacteria levels, and the shellfish can be dangerous to eat.

Shop for a good oyster knife at a good kitchen supply store
or at your local fish market. The features to look for are
a thick, solid handle made of sturdy wood or plastic, a
finger-guard (essential), and a short, thick blade. Strength
and durability will be more important than sharpness or size.

Fresh oysters should be closed tight, and kept either in fresh
sea water or on a bed of ice. Never select shellfish that are open!
Store oysters on ice until ready to serve. Cover them with a wet
towel or keep them in a closed container. An ice chest works well.

Look for the hinge of the shell. It should look like an exposed
seam which wraps around a smooth corner. Insert the oyster knife
into the seam, with the blade parallel to the seam. Use the point
to do this, gently but firmly rocking the knife back and forth.
Once the knife has been inserted, you can twist the blade to open
the hinge a little more. Repeat this process, gradually inserting
the oyster knife until you have cut the hinge completely.

Now slide the oyster knife along the inside edge between the shell
and the meat. As you work at this step, try to keep the oyster level
so that the liquid inside doesn't spill out. Some oyster eaters
consider this liquid, or liquor, to be the finest part of the
oyster-eating experience. There's one muscle, which looks like a
thick cord, that holds the shell tightly together. Use the knife
to cut this cord at the point where it adheres to the shell. This
can be done in a sort of scraping motion with the knife angled
against the shell.

Once the cord has been cut, the two halves of the shell should
fall neatly apart. Discard the empty half-shell and place the
full one on the serving platter.

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İRed Lobster Shrimp Alfredo Recipe