Red Lobster Shrimp Gumbo Recipe 395 Food

RED LOBSTER'S SHRIMP GUMBO

Steps:

• Combine the melted butter and flour in a large heavy pot, stirring constantly over media heat. Cook until the roux is a dark, chocolate brown color (about 20 to 25 minutes).
• Add the chopped onions, green peppers, celery, Andouille sausage and Tasso smoked meat. Cook, stirring continuously, until the vegetables are very soft (about 8 to 10 minutes).
• Add the paprika, the "Emeril's Bayou Blast" and the gumbo file. If you want a spicier dish, add the Ancho pepper. Cook for about 1-2 minutes.
• Add the cold chicken stock or broth. Stir until the roux mixture and the broth are well combined.
• Add the bay leaves and the brown sugar, bringing the mixture to a boil. Reduce the heat to medium low and cook uncovered, stirring occasionally, for about 1 to 1-1/2 hours.
• Add shrimp to the soup approximately 15 to 20 minutes prior to serving (size of the shrimp will determine how long they need to cook). Add salt and pepper to taste.

RED LOBSTER SHRIMP GUMBO RECIPE - (3.9/5)

Steps:

• 1) Melt butter in a large heavy pot. Add flour; stir until blended. Cook over medium-low heat, stirring constantly, 6-8 minutes until golden brown. 2) Add onion, pepper and celery. Cook, stirring occasionally, about 8 minutes until vegetables are soft. 3) Stir in sausage, ham, Emeril's seasoning, paprika, and file powder and ground chile. Cook about 2 minutes. 4) Add broth and stir until well combined. Add brown sugar and bay leaf; bring to boil. Reduce heat and simmer uncovered, 20 minutes for flavors to blend. Add shrimp and cook 10 minutes, or until pink and c ooked through. Discard bay leaf.

FAMOUS RED LOBSTER SHRIMP SCAMPI

Steps:

• Heat cast iron skillet and add olive oil.
• Add shrimp and cook until tender and no longer translucent, reduce heat. Remove Shrimp and set aside.
• Add garlic and cook 2-3 minutes. Do not allow garlic to brown - it will make it bitter.
• Add white wine, and lemon juice.
• Cook until wine is reduced by half. After it is reduced, add Italian seasoning.
• Reduce heat to low, and add butter. If pan is too hot, the butter will separate.
• Add shrimp back into sauce, add parsley, and season to taste with salt and pepper.
• Sprinkle with grated Parmesan Cheese.

FRESH FISH AND DRIED SHRIMP GUMBO

Steps:

• Place shrimp and 2 cups hot water in a bowl and soak for about 2 minutes.
• Peel off and discard any shrimp shells. Place shrimp in another bowl with the remaining hot water. When there are no shells left, add the first 2 cups of water to the second bowl and set aside.
• Heat oil in a large cast-iron skillet over high heat until hot and just short of smoking, about 3 minutes. Using a long-handled whisk or wooden spoon, gradually stir the flour into the hot oil, whisking or stirring constantly until smooth. Cook, stirring or whisking constantly, until roux is light medium brown, 2 to 3 minutes. Reduce heat to low and continue cooking until roux is medium brown, 1 to 2 minutes more, stirring constantly. Be very careful that it does not scorch or splash on your skin. Remove from heat and continue stirring until roux stops getting darker, about 3 minutes. Set aside.
• In a heavy 6-quart skillet or Dutch oven, combine the 2 quarts water with the onions, peppers, celery, garlic, cayenne, black pepper, shrimp and 2 cups soaking water. Discard remaining soaking water.
• Place pot over high heat and bring to a boil. Reduce heat and simmer about 25 minutes, stirring occasionally.
• Add the roux by spoonfuls, blending each spoonful in before adding more.
• Continue cooking about 45 minutes, stirring occasionally and skimming any fat that accumulates.
• Add green onions and fish, increase heat to high, and cook just until the fish is cooked, about 10 minutes, stirring occasionally and skimming fat if necessary. Do not overcook the fish. Add salt if necessary.
• To serve, divide the rice among 4 soup bowls and ladle the gumbo over it. Be sure that some of the shrimp and fish is in each serving.

EASY SHRIMP GUMBO

Steps:

• Heat Margarine in dutch oven medium heat.
• Cook onions, bell pepper, and garlic, stirring occassionally, until onions are softened.
• Stir in flour . Cook, stirring constantly, until bubbly; remove from heat.
• Stir in remaining ingredients except shrimp, rice and parsley; break up tomatoes.
• Heat to boiling; reduce heat. Simmer uncovered 45 minutes, stirring occassionally.
• Stir shrimp into soup. Cover and simmer about 5 minutes or until shrimp are pink.
• Remove Bay Leaf , serve over rice and sprinkle with parsley.

RED LOBSTER BATTER-FRIED SHRIMP

Steps:

• 2 quarts Oil for deep frying.
• Preheat oil to 350 degrees. Combine ½ 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.
• Used with permission by Florida Dept. of Agriculture and Consumer Services Bureau of Seafood and Aquaculture; Bob Crawford, Commissioner.
• Chef's Tip:.
• Add a ½ teaspoons of baking powder to batter to make a much lighter crust, or use beer instead of milk for a barley flavor.