Outback Steakhouse Gold Coast Coconut Shrimp

Ingredients:

1 cup flat beer
1 cup self-rising flour
2 cups sweetened coconut flakes, divided
2 tablespoons sugar
1/2 teaspoon salt
12 jumbo shrimp
Vegetable oil for frying
Paprika

***Marmalade Dipping Sauce***
1/2 cup orange marmalade
2 teaspoons stone-ground mustard (with whole-grain mustard seed)
1 teaspoon prepared horseradish
1 dash salt

Directions:
For the batter: Use an electric mixer to combine the beer, flour, 1/2 cup coconut flakes, sugar and salt in medium bowl. Mix well, then cover and refrigerate for at least one hour.

Prepare the shrimp by deveining and peeling off the shell back to the tail. Leave the last segment of the shell plus the tail as a handle.

When the batter is ready, preheat oil in a deep pot or deep fryer to about 350 degrees. Use enough oil to cover the shrimp completely. Pour the remainder of the coconut into a shallow bowl.

Be sure the shrimp are dry before battering. Sprinkle each shrimp lightly with paprika before the next step. Dip one shrimp at a time into the batter, coating generously. Drop the battered shrimp into the coconut and roll it around so that it is well coated.Fry four shrimp at a time for 2 to 3 minutes or until the shrimp become golden brown. Flip the shrimp halfway through.

Drain on paper towels briefly before serving with marmalade sauce on the side.

Marmalade Dipping Sauce

Combine in a small bowl and refrigerate for at least one hour.

Outback Steakhouse`s Coral Reef Rita

Outback Steakhouse`s Coral Reef Rita

Ingredients:

1 shot good quality tequila
1 shot triple sec
1/4 cup sweet and sour mix
1/4 cup cranberry juice
1/2 shot Grand Marnier
1 wedge of lime
lime juice, in a shallow dish
margarita salt, in a shallow dish

Directions:
Place lime juice in a shallow dish. Invert a glass and dip the rim in the lime juice. Immediately dip in the margarita salt to coat the rim.

Place enough crushed ice in the glass to fill it half way. Stir in the, tequila, triple sec, sweet and sour mix, cranberry juice, and Grand Marnier. Serve with a wedge of lime on the rim.

Outback Steakhouse Queensland Chicken & Shrimp Recipe

Outback Steakhouse Queensland Chicken & Shrimp Recipe

Ingredients:

1/2 cup milk
2 tablespoons butter
1/2 pint cream
1/4 teaspoon poultry seasoning
1/8 teaspoon cayenne (adjust to taste)
1/8 teaspoon white pepper
1/8 teaspoon onion powder
1/2 cup white wine
1 tablespoon garlic powder
1 pound linguine
4 chicken breasts
8 ounces shrimp
1 tablespoon olive oil


Directions:
Mortar spices well. Put cream and milk in pan with butter and 1/2 spice mixture. Thicken and reduce, and set aside. Cook linguine to the al dente stage. Saute chicken breasts with wine and remaining spices until done. Remove and set aside.

Saute shrimp in pan, adding wine if necessary. Serve each breast on a bed of linguine with shrimp. Cover with sauce.

Outback Steakhouse Clam Chowder

Outback Steakhouse Clam Chowder

Ingredients:

8 ounces chopped onions
8 ounces chopped carrots
1/2 ounce diced fresh parsley
4 ounces bacon, chopped
4 pounds potatoes, peeled and cubed
5 pounds canned chopped clams, drained
1/2 tablespoon cayenne pepper
1/2 tablespoon ground white pepper
1/2 tablespoon finely-ground black pepper
1/8 cup salt
36 ounces heavy whipping cream
1 gallon milk
1 tablespoon shrimp base
12 ounces butter
12 ounces flour


Directions:
You will probably want to reduce the amount of each ingredient proportionately for a smaller finished product.

Over a medium heat, cook down onions, carrots, parsley and bacon for about 20 minutes. Meantime, steam potatoes for about 20 minutes, or until slightly tender. Drain clams and reserve 1 quart clam juice. Set aside.

Add cayenne pepper, white pepper, black pepper and salt to the onion-veggie mixture. Add heavy whipping cream, milk, reserved clam juice, and shrimp base and allow to come to boil.

In a smaller pot, melt butter and slowly add in flour to form roux. Once veggie mixture is boiling, add roux and thoroughly stir. Turn off heat and add clams. Add potatoes. Serve.

Copycat recipe from cdkitchen