Red Lobster Grouper Siciliano Clone Recipe

2 pounds skinless fresh grouper fillets
1/2 cup butter
1 clove garlic; crushed
2 cups italian style bread crumbs

1) Cut fillets into serving size pieces.

2) In a shallow saucepan, melt butter; add garlic.

3) Add garlic butter to bread crumbs.

4) Dip fish in crumb mixture. Place on baking sheet.

5) Bake at 450F, for 10 minutes per inch of thickness or until fish flakes easily when tested with a fork.

Red Lobster Fried Shrimp Clone Recipe

1 1/2 pound shrimp, peeled & deveined
1/2 cup oil
1 egg, beaten
1 cup all-purpose flour
1/2 cup milk
3/4 teaspoon seasoned salt
1/4 teaspoon salt
Oil for deep frying

Preheat oil to 350 degrees. 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 30-60 seconds or until golden brown.

Remove with slotted spoon; drain on paper towel.

Red Lobster Eggs Benedict with Smoked Salmon Clone Recipe

3/4 cup plain low-fat yogurt
2 teaspoons lemon juice
3 egg yolks
1/2 teaspoon prepared Dijon-style mustard
1/4 teaspoon salt
1/4 teaspoon white sugar
1 pinch ground black pepper
1 dash hot pepper sauce
8 eggs
8 slices rye bread
8 ounces smoked salmon, cut into thin slices
1 tablespoon chopped fresh parsley, for garnish
1 teaspoon capers, for garnish

In the top of a double boiler, whisk together yogurt, lemon juice, egg yolks, mustard, salt, pepper and hot sauce.

Cook over simmering water while stirring constantly, for 6 to 8 minutes, or until sauce is thick enough to coat the back of the spoon.

In a large stock pot heat 2 quarts of salted water to a boil. Carefully break the eggs one at a time into the boiling water. When all the eggs have been added, reduce the heat to medium.

When the eggs float to the top, remove them with a slotted spoon and let drain briefly.

Toast bread slices and place on warm plates.

Top each piece of toast with a slice of smoked salmon and a hot poached egg. Drizzle with yogurt sauce; garnish with parsley and capers.

Red Lobster Deep-Fried Catfish with Hush Puppies Clone Recipe

4 (8 ounce) catfish fillets
1 cup milk
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon paprika
1 cup cornmeal
vegetable oil

***hush puppies***
1 cup cornmeal
2 tablespoons baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon white pepper
1/3 cup minced onion
1 large egg — beaten
1/4 cup milk

Rinse and pat catfish dry.

In a shallow dish, mix together milk, salt, pepper, and paprika.

Dip pieces of fish in milk mixture. Roll fish in cornmeal and set pieces on waxed paper to dry.

Heat 1 1/2 inches of vegetable oil to 350°F. Deep fry fish, turning once, until golden brown.

Drain on paper towels and keep warm.

Hush Puppies: 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.

Red Lobster Brushetta Clone Recipe

Makes 48 pieces

5 ounces (1/2 cup + 2 T) red pepper, chopped fine
5 ounces green pepper, chopped fine
5 ounces red onion, grated
1 pound 9 ounces petite shrimp
3 cup Fontina cheese, grated
3 cup White Cheddar Cheese, grated.
Large loaf of French bread, or Italian bread, cut 1/2″ to make 48
pieces.

Mix all ingredients together except bread. Place heaping onto each piece of bread and put on a cookie sheet.

Put oven to 350 degrees, bake for 6 minutes until cheese melts.

Red Lobster Cheddar Bay Biscuits Clone Recipe

2 C. Bisquick
1/2 C. cold water
3/4 C. grated, sharp cheddar cheese
1/4 C. butter
1 tsp. parsley flakes
1/2 tsp. garlic powder
1/2 tsp. Italian seasoning

Preheat oven to 450 degrees. Mix together baking mix, cold water, and grated cheese.

Roll out biscuits in a floured surface. Biscuits should be approximately one inch thick. Cut biscuits with a cutter, and place onto an ungreased baking dish.

Melt butter and seasonings together. Brush with the butter and spices and bake for 8 to 10 minutes.

Red Lobster Bisquick Rolls (Cut Down) Clone Recipe

3/4 c Cheese — cheddar, grated .
2/3 c Milk
1 c Butter — melted

Place Bisquick in bowl. Cut butter into 1/4″ pieces.

Place butter on top of bisquick. Stir with fork until butter is completely coated with bisquick. Make a well in mixture and add milk and cheese. Stir only until blended. Place in an ungreased biscuit pan with the sides of biscuits touching… this keeps them soft.

Brush melted butter with seasonings.

Bake at 450 degrees for 9 minutes.

Macaroni Grill Shrimp Portofino

Serves/Makes: 4

16 medium mushrooms
2 teaspoons chopped garlic
1/2 cup butter, melted
16 large shrimp, cleaned
1/2 teaspoon pepper
3 cloves fresh garlic, crushed, peeled, minced
1/4 cup fresh lemon juice
1 jar marinated artichoke hearts
4 slices lemon
2 tablespoons parsley

Saut� mushrooms and garlic in butter until almost tender. Add shrimp and saut� until shrimp is cooked, about 3 minutes (do not overcook!). Add remaining ingredients except lemon and parsley and heat through.

Serve over pasta or rice. Garnish with lemon slices and parsley.

Macaroni Grill Sesame Shrimp

Source: WBRZ 2, Baton Rouge, Louisiana, January 2002 – wbrz.com – from Romano’s Macaroni Grill

1/2 ounce oil
1/4 cup diced carrots
1/4 cup diced onions
1/4 cup diced celery
1/2 cup diced mushrooms
6 large shrimp (16 to 20 count)
1 teaspoon toasted sesame seeds
1 ounce soy sauce
1 ounce white wine

Saute carrots, onions, celery and mushrooms in the oil on medium heat until soft. Add the shrimp and cook for 2 to 3 minutes. Then add sesame seeds, soy sauce and white wine. Stir and serve.

Servings: 1

Macaroni Grill Roasted Garlic Lemon Vinaigrette

Source: Birmingham News – August 30, 2002

1/4 cup red wine vinegar
3 tablespoons honey
1/2 teaspoon salt
1/2 ounce roasted garlic
3/4 cup virgin olive oil
1/2 lemon, juiced (no seeds)

Place vinegar, honey, salt and roasted garlic in a food processor. Puree until garlic is chopped very fine. With the food processor still running, add olive oil and lemon juice. Refrigerate until ready to use.