Every recipe shares the same list of ingredients when it comes to copycatting Red Lobster’s Shrimp Scampi. However, what it is served over and what it has for a side dish is up to interpretation when making this favorite your own.
1 lb medium shrimp, peeled and deveined
1 tablespoon pure olive oil
2 tablespoons garlic, finely chopped…
1 1/2 cups white wine, I prefer chardonnay
1/2 fresh lemon, Juice only
1 teaspoon Italian seasoning
1/2 cup softened butter
1 tablespoon parsley
1/2 cup grated Parmesan cheese
Heat skillet and add olive oil. Add shrimp and cook until tender yet firm, reduce heat. Remove Shrimp and set aside. Add garlic and cook 2-3 minutes. Do not allow garlic to brown – it will make it bitter. Add white wine, and lemon juice. Cook until wine is reduced by half. After it is reduced, add Italian seasoning. Reduce heat to low, and add butter. If pan is too hot, the butter will separate. Add shrimp back into sauce, add parsley, and season to taste with salt and pepper. Sprinkle with grated Parmesan Cheese (Kraft Parmesan Cheese will also work fine). Serve over your choice of wild rice or linguine noodles and a side of garlic bread.
2 tablespoons olive oil
1/2 onion, diced
2 tablespoons all-purpose flour
1 cup Progresso™ chicken stock (from 32-oz carton)
1/2 cup milk
2 cups shredded deli rotisserie chicken
1 cup chopped ham
2 cups cooked rice
1 1/2 cups shredded Swiss cheese (6 oz)
3/4 cup Progresso Italian style bread crumbs
1 tablespoon melted butter
Chopped fresh parsley for garnish, if desired
Heat oven to 400°F. Lightly grease 10-inch round baking dish with olive oil; set aside. In 10-inch skillet, heat 2 tablespoons olive oil over medium-high heat. Add onion; cook until tender and translucent, stirring occasionally. Add flour; stir to make a roux. Cook roux 1 to 2 minutes or until lightly golden. Gradually beat in stock with whisk, followed by milk, and simmer until slightly thickened into a gravy. In large bowl, mix chicken, gravy, ham, rice and 1 cup of the cheese. Spread evenly in baking dish. In another bowl, mix bread crumbs and butter to coat well. Add remaining 1/2 cup cheese. Top casserole with bread crumb mixture; bake about 20 minutes or until top is crisp and golden and casserole is bubbling.
* Freshly cooked rice or leftover rice work well in this dish.
* You can use any cheese you like for this–Swiss is the classic choice, but Cheddar or Jack are also great!
* Unseasoned bread crumbs also work for this dish.
1/2 lb. ground sausage
4 eggs, scrambled
1 pkg. (2.52 oz.) fully cooked Bacon, heated and chopped
2 Tbsp. finely chopped onion
3-1/2 cups Tater Tots, thawed
1 can (10.5 oz.) condensed cream of potato soup
1 tsp. red pepper flakes
1 tsp. black pepper
1 cup Shredded Mild Cheddar Cheese, divided in half
Preheat oven to 350 degrees F. In large casserole dish, combine all ingredients, leaving ½ cup of the cheese for topping, to ensure even spread of ingredients around the Tater Tots. Cover and bake 35 minutes. Sprinkle remaining cheese over the top and bake uncovered an additional 5 minutes, or until cheese is melty.
1 lb. lean ground beef or ground chuck
1 small onion, finely chopped
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/4 cup milk
1 cup frozen mixed vegetables (carrots, corn, green beans, peas)
1 cup Shredded Cheddar Cheese
1 lb. (1/2 of 32-oz. pkg.) Tater Tots
Heat oven to 375ºF. Brown meat with onions in large skillet; drain. Spoon into 2-qt. casserole sprayed with cooking spray. Mix soup and milk until blended; pour over meat mixture. Top with remaining ingredients. Bake 45 min. or until Tater Tots are golden brown and casserole is heated through.
1 package (12 oz) bacon
1 1/2 cups chopped onion
6 cups Progresso™ chicken broth (from two 32-oz cartons)
2 lb baking potatoes, peeled, cubed
2/3 cup butter
3/4 cup Gold Medal™ all-purpose flour
4 cups milk
1 teaspoon salt
1 teaspoon freshly ground pepper
1 cup diced cooked ham
1 container (8 oz) sour cream
2 1/2 cups shredded sharp Cheddar cheese (10 oz)
3/4 cup sliced green onions
In 12-inch skillet, cook bacon over medium heat 6 to 7 minutes or until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons drippings in skillet. Cook onion in bacon drippings over medium-high heat 6 minutes or until almost tender.
In 6-quart Dutch oven, mix onion, broth and potatoes. Heat to boiling; reduce heat. Cook 10 minutes or until potatoes are very tender.
Meanwhile, in same skillet, melt butter over low heat. Stir in flour with whisk until smooth. Cook and stir 1 minute. Gradually stir in 2 cups of the milk. Pour milk mixture into potato mixture. Add remaining 2 cups milk, the salt and pepper. Cook over medium heat, stirring constantly with whisk, until mixture is thickened and bubbly.
Stir in ham, half of the bacon, the sour cream, 2 cups of the cheese and 1/2 cup of the green onions. Cook until thoroughly heated and cheese is melted. Evenly top individual servings with remaining bacon, 1/2 cup cheese and 1/4 cup green onions.
1/4 cup butter or margarine
1 large onion, chopped (1 cup)
1/4 cup Gold Medal™ all-purpose flour
1 can (12 oz) evaporated milk
1 carton (32 oz) Progresso™ chicken broth (4 cups)
1 bag (14 oz) frozen baby broccoli florets, thawed
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
1 loaf (8 oz) prepared cheese product, cut into cubes
1 1/2 cups shredded extra-sharp Cheddar cheese (6 oz)
1 cup shredded Parmesan cheese (4 oz)
Additional shredded extra-sharp Cheddar cheese, if desired
Spray 4-quart slow cooker with cooking spray. In 12-inch skillet, melt butter over medium-high heat. Cook onion in butter 4 minutes, stirring occasionally, until tender. Stir in flour. Cook 1 minute, stirring constantly. Gradually stir in milk until smooth. Pour mixture into slow cooker. Stir in broth, broccoli, pepper and salt.
Cover; cook on Low heat setting 4 hours or until bubbly.
Add cheese cubes to slow cooker; stir until melted. Add 1 1/2 cups Cheddar cheese and the Parmesan cheese; stir until melted. Sprinkle individual servings with additional Cheddar cheese.
1/4 cup chopped onions
1 Tbsp. butter or margarine
1 Tbsp. flour
2 cups milk
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/2 lb. (8 oz.) VELVEETA®, cut into 1/2-inch cubes
1 pkg. (10 oz.) frozen chopped broccoli, cooked, drained
1/4 tsp. ground nutmeg
1/8 tsp. pepper
Cook and stir onions in butter in medium saucepan on medium-high heat 3 to 5 min. or until onions are crisp-tender. Whisk in flour until blended.
Stir in milk; cook on medium heat 2 min., stirring occasionally. Add cream cheese; cook and stir 2 to 3 min. or until melted.
Add remaining ingredients; mix well. Cook 5 min. or until heated through, stirring occasionally.
*Serves 5 (approximately 1 cup each)
Healthy Living: Save 30 calories and 4g of total fat, including 3g of sat fat, per serving by preparing with 2% Milk VELVEETA.
Substitute: Substitute frozen chopped spinach, chopped frozen cauliflower florets, or chopped frozen asparagus spears for the broccoli.
Microwave: Microwave onions and butter in 2-qt. microwaveable bowl on HIGH 30 sec. or until onions are crisp-tender. Stir in milk. Microwave 3 to 4 min. or until heated through, stirring every 2 min. Stir in cream cheese. Microwave 4 to 6 min. or until cream cheese is melted, stirring every 2 min. Stir in remaining ingredients. Microwave 30 sec. or until heated through.