Red Lobster is an American casual dining restaurant chain that is owned and operated by Darden Restaurants, Inc., headquartered in Orlando, Florida. The company also has operations in Canada, the United Arab Emirates, and Japan. As of May 29, 2011, there are 698 Red Lobster locations worldwide.
Red Lobster was founded in 1968 by entrepreneurs Bill Darden and Charley Woodsby. Originally billed as a "Harbor for Seafood Lovers", the first restaurant in Lakeland, Florida, was followed by several others throughout the southeast. In 1970, General Mills acquired Red Lobster as a five-unit company. With new backing, the chain expanded rapidly in the 1980s.
Bacon Wrapped Stuffed Shrimp
BACON WRAPPED STUFFED SHRIMP
Red Lobster Restaurant Copycat Recipe
1/4 teaspoon salt
1/4 teaspoon paprika
dash ground black pepper
dash garlic powder
dash onion powder
dash cayenne pepper
Cilantro Ranch Dipping Sauce:
1/3 cup ranch dressing
1 teaspoon minced fresh cilantro
10 pieces bacon
10 large shrimp
5 fresh jalapeno slices
2 ounce pepper jack cheese
Preheat oven to 425 degrees.
Make the seasoning blend by combining the ingredients in a small bowl. Set this aside. Make the dipping sauce by combining the ranch dressing with cilantro in a medium bowl.
Cook the bacon in a frying pan over medium/high heat, but don’t cook it all the way to crispy. You want undercooked bacon that, when cool, will easily wrap around the shrimp. Cook the bacon about 3 minutes per side, and don’t let it brown. When the bacon is done lay it on paper towels to drain and cool.
Shell the shrimp, leaving the last segment of the shell and the tail. Remove the dark vein from the back of the shrimp, and then cut down into the back of the shrimp, without cutting all the way through, so that the shrimp is nearly butterflied open. This will make a pocket for the pepper and cheese.
Pour 1 cup of water into a small bowl. Add the shrimp and jalapeno peppers and microwave for 60 to 90 seconds. Shrimp should be starting to firm up and change color. Immediately pour the water out of the bowl, remove the jalapeno slices and pour cold water over the shrimp. Place the the shrimp and jalapeno pepper slices onto paper towels to drain off excess water.
Build the appetizer by cutting the jalapeno slices in half and removing the seeds. You should now have 10 jalapeno slices. Place one slice into the slit on the back of a shrimp. Cut an inch-long chunk of cheese (about 1/4-inch thick), and place it on the jalapeno slice. Wrap a piece of bacon around the shrimp, starting where the cheese is. Start wrapping with the thinnest end of the bacon. Go 1 1/2 times around the shrimp and then cut of the excess bacon and slide a skewer through the shrimp to hold everything in place. Repeat with the remaining shrimp and slide them onto the skewer with the tails facing the same direction. Makes two skewers of 5 shrimp each.
Put the skewer onto a baking sheet or broiler pan and sprinkle a very light coating of the seasoning blend over the shrimp, then bake for 5 to 7 minutes or until the bacon begins to brown and the cheese begins to ooze. Serve over a bed of rice if desired.