Copycat Red Lobster Seaside Shrimp Trio

Name: Copycat Red Lobster Seaside Shrimp Trio (Elevated)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h 30 min
Yield: 4
Cuisine: French
Ingredients: 1 pound Jumbo Shrimp (U-15)-peeled and deveined; 1 cup Rice Flour; 1/2 cup Cornstarch; 1 tsp Baking Powder; 1/2 tsp Smoked Paprika; 1/4 tsp Cayenne Pepper; 1/2 cup Ice-Cold Champagne; 1 Egg Yolk; 1/4 cup Butter-European Style Unsalted; 4 cloves Garlic-minced; 1/4 cup Dry White Wine-Chardonnay; 2 tbsp Lemon Juice-freshly squeezed; 1 tbsp Heavy Cream; 1 tbsp Chopped Chives; 1/4 tsp Red Pepper Flakes; 2 tbsp Butter-Clarified; 1 tbsp Lemon Juice-freshly squeezed; 1 tbsp Lemon Zest; 1 tsp Tellicherry Peppercorns-freshly cracked; 1 cup Peanut Oil-for frying

⏱1h 30m

👥4

🔥800 cal

Hard

🍽️French

🥗Pescatarian

A luxurious take on the Red Lobster classic, featuring premium ingredients and refined techniques. This recipe emphasizes quality and presentation for a truly special dining experience.

1 pound Jumbo Shrimp (U-15)-peeled and deveined

1 cup Rice Flour

1/2 cup Cornstarch

1 tsp Baking Powder

1/2 tsp Smoked Paprika

See all 20 ingredients ↓

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⏱1h 30m

👥4

🔥800 cal

Hard

🍽️French

🥗Pescatarian

A luxurious take on the Red Lobster classic, featuring premium ingredients and refined techniques. This recipe emphasizes quality and presentation for a truly special dining experience.

#Shrimp #Seafood #Fried #Scampi #Lemon Pepper #Gourmet

Instructions

Prepare the Shrimp: Pat the Shrimp dry with paper towels.
Fried Shrimp: In a bowl, combine all Fried Shrimp Batter ingredients. Whisk vigorously until smooth and frothy. Dip shrimp in batter, ensuring they are fully coated.
Heat the Oil: Heat Peanut Oil in a deep fryer or large pot to 375°F (190°C).
Fry the Shrimp: Fry the battered shrimp in batches for 1-2 minutes, or until golden brown and crispy. Remove and drain on a wire rack.
Scampi Sauce: In a saucepan, melt Butter over medium heat. Add Garlic and cook for 1 minute. Pour in White Wine and Lemon Juice, bring to a simmer, and cook for 3 minutes, reducing slightly. Stir in Heavy Cream and Red Pepper Flakes. Remove from heat and stir in Chives.
Lemon-Pepper Shrimp: In a separate skillet, heat Clarified Butter over medium heat. Add Lemon Juice, Lemon Zest, and Tellicherry Peppercorns. Toss shrimp in the sauce until coated.
Serve: Arrange the fried shrimp, scampi shrimp, and lemon-pepper shrimp on a platter. Garnish with fresh chives and lemon wedges. Serve immediately.

Ingredients

Shrimp
1 pound 450 g Jumbo Shrimp (U-15)-peeled and deveined
Fried Shrimp Batter
1 cup 120 g Rice Flour
1/2 cup 60 g Cornstarch
1 tsp 5 mL Baking Powder
1/2 tsp 2.5 mL Smoked Paprika
1/4 tsp 1.25 mL Cayenne Pepper
1/2 cup 120 mL Ice-Cold Champagne
1 1 Egg Yolk
Scampi Sauce
1/4 cup 60 mL Butter-European Style Unsalted
4 cloves 20 mL Garlic-minced
1/4 cup 60 mL Dry White Wine-Chardonnay
2 tbsp 30 mL Lemon Juice-freshly squeezed
1 tbsp 15 mL Heavy Cream
1 tbsp 15 mL Chopped Chives
1/4 tsp 1.25 mL Red Pepper Flakes
Lemon-Pepper Shrimp
2 tbsp 30 mL Butter-Clarified
1 tbsp 15 mL Lemon Juice-freshly squeezed
1 tbsp 15 mL Lemon Zest
1 tsp 5 mL Tellicherry Peppercorns-freshly cracked
Oil
1 cup 240 mL Peanut Oil-for frying

Equipment

Deep Fryer or Large Pot
Saucepan
Skillets
Bowls
Whisk
Tongs
Wire Rack
Zester
Pepper Grinder

Instructions

Prepare the Shrimp: Pat the Shrimp dry with paper towels.
Fried Shrimp: In a bowl, combine all Fried Shrimp Batter ingredients. Whisk vigorously until smooth and frothy. Dip shrimp in batter, ensuring they are fully coated.
Heat the Oil: Heat Peanut Oil in a deep fryer or large pot to 375°F (190°C).
Fry the Shrimp: Fry the battered shrimp in batches for 1-2 minutes, or until golden brown and crispy. Remove and drain on a wire rack.
Scampi Sauce: In a saucepan, melt Butter over medium heat. Add Garlic and cook for 1 minute. Pour in White Wine and Lemon Juice, bring to a simmer, and cook for 3 minutes, reducing slightly. Stir in Heavy Cream and Red Pepper Flakes. Remove from heat and stir in Chives.
Lemon-Pepper Shrimp: In a separate skillet, heat Clarified Butter over medium heat. Add Lemon Juice, Lemon Zest, and Tellicherry Peppercorns. Toss shrimp in the sauce until coated.
Serve: Arrange the fried shrimp, scampi shrimp, and lemon-pepper shrimp on a platter. Garnish with fresh chives and lemon wedges. Serve immediately.

Nutrition per serving

Calories 800