Todd Wilbur's Top Secret Restaurant Recipes
Todd Wilbur decodes favorites from Red Lobster, T.G.I. Friday's and Applebee's.
July 13, 2007 — -- Chef Todd Wilbur has come out with "Top Secret Restaurant Recipes 2," the sequel to his best-selling first edition. Wilbur teaches the tricks to make restaurant favorites at home without waiting for the check.
The American seafood giant describes this savory dish as "jumbo butterflied shrimp hand-dipped in batter flavored with Captain Morgan Parrot Bay Rum and coconut flakes, and served with pina colada dipping sauce."
Sure -- if it's fried, it must be good, but fans of the dish say the best part is the pina colada dipping sauce. And it's true. That sauce is so good you could eat it with a spoon. However delicious, the coconut shrimp definitely jumps out from behind the shadows.
Red Lobster's secret formula includes Captain Morgan's Parrot Bay rum, which sweetens the batter and adds a great coconut flavor (plus you can whip up a nice cocktail with it while you're cooking, if that's your thing). Panko bread crumbs, which give a nice crunch to the batter, can be found in the aisle of supermarket where all the Asian foods are parked.
This secret recipe makes two times the size of a serving you get at Red Lobster, so there should be enough for everyone. The real thing comes with salsa on the side in addition to the pina colada sauce, but you may not even want to include it.
Ingredients
Directions
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