[if gte mso 9]
Stuart’s Red Lobster’s Sunday Dinner
October 20, 2018
Red Lobster Copycat Cheddar Biscuits
Serves: 12 servings
1¾ cup flour
¾ teaspoon salt
1½ teaspoon baking powder
½ teaspoon garlic powder
5 tablespoons butter
1 cup milk
1 cup shredded Cheddar cheese
2 tablespoons butter, melted
1 garlic clove, minced
½ teaspoon Italian herb seasoning
Preheat the oven to 450F. Line a baking sheet with parchment paper.
Put flour, salt, baking powder and garlic powder in a food processor. Pulse until the butter is incorporated and the mixture resembles coarse crumbs. (If you don’t have the food processor, you can mix it with a fork or mixer in a bowl by hand).
Put the flour mixture in a large bowl. Add the milk and Cheddar cheese, and mix to combine.
Drop the batter by a large spoon on a parchment-paper-lined baking sheet.
Bake the biscuits in the oven for 15 minutes, or until golden brown.
While the biscuits are baking, mix the melted butter and minced garlic.
After the biscuits are done baking, brush them with melted garlic butter and sprinkle with Italian herb seasoning.
Lemon Garlic Spinach
6 – 8 Servings
1 Tablespoon Olive Oil
½ teaspoon crushed red chili peppers
1 heaping tablespoon minced or sliced garlic
2 pounds baby spinach
½ teaspoon sea salt
juice of 1 lemon
In a sauce pan, heat oil and chili peppers, add garlic and saute on medium heat a few seconds do not let garlic brown.
Add spinach, sea salt and lemon juice, mix thoroughly and saute just until spinach is wilted and all ingredients are thoroughly mixed.
2 pounds large raw shrimp (21- 30)
¼ cup butter
2 tablespoons dried basil
1 tablespoon black pepper
Juice of 2 large lemons
⅔ cup Chili Sauce
¼ cup red wine vinegar
¼ cup olive oil
¼ cup brown sugar
2 teaspoons sea salt
4 large cloves garlic, minced
If shrimp are frozen, thaw under cold running water, drain and pat dry. Place shrimp in 1 layer in a sheet pan or large baking dish.
Melt butter in a small sauce pan, remove from heat and stir in all the remaining ingredients.
Once sauce is cool, pour evenly over the shrimp, cover with foil refrigerate and let marinade for at least an hour or overnight.
Preheat oven to 350 degree F.
Bake shrimp cover 20 minutes. If shrimp is not pink in color continue baking uncovered until they turn pink.
2 tablespoons grapeseed oil
1 stalk celery, chopped fine
1 stalk celery, chopped fine
1 small red onion, chopped, fine
1 medium carrot, chopped, fine
1 teaspoon sea salt
1 teaspoon granulated garlic
1 teaspoon granulation onion
2 cups water
2 large bay leaves
In a small pot, heat oil, add celery, onions and carrots; sauté until onions are translucent.
Add rice, salt, garlic and onion and mix until rice is coated with oil.
Add water and bay leaves, bring to a boil, stir, cover and reduce heat to the lowest setting.
Cook rice undisturbed for 16 minutes or according to the directions on the package.
Once cooking period has ended, remove pot from the heat and let rice sit covered 10 minutes.
Remove cover, fluff with a fork and serve.
More available at NEW AGE SOUL FOOD. Link to article http://newagesoulfood.blogspot.com/2018/10/stuarts-red-lobsters-sunday-dinner.html.