Red Lobster’s Endless Shrimp Is Back And Better Than Ever (Photos)
By Cooking Panda
If you like shrimp and lots of it, this news is for you: Red Lobster’s Endless Shrimp promotion is going on now until November.
The deal allows hungry — hopefully, very hungry — guests to mix and match an unlimited number of shrimp dishes, served with a salad and a side, for $18.99 a person.
I was lucky enough to embark on an Endless Shrimp journey of my own this month, and the experience was nothing short of crispy crustacean heaven. Red Lobster’s signature cheddar biscuits (also endless) were flowing, shrimp were multiplying upon the table, and my friend and I were elated to sample shrimp prepared in creative ways we’d never imagined.
The seafood chain’s new shrimp dish, Nashville Hot Shrimp, is the highlight of the special menu. Fresh shrimp are crusted with panko breadcrumbs, fried and tossed in a sweet and spicy mixture of brown sugar, cayenne, paprika and black pepper. The spiciness in each fiery bite is quieted by a pleasant honey drizzle.
Our other favorite was a selection from the secret menu: Cape Cod Kettle Chip-Crusted Shrimp. Generous flecks of the popular potato chip coat each shrimp in a superbly crunchy crust — a welcome twist from your run-of-the-mill fried shrimp. These pair well with just about any condiment, but creamy tartar sauce adds a delicious tang to the super-savory shrimp.
Once you’ve completed your first course (salad, side and choice of two shrimp dishes), you’re free to order additional shrimp preparations one at a time. The menu includes Mediterranean Shrimp — a grilled shrimp skewer with juicy grape tomatoes and green onions in a white wine, garlic and lemon butter sauce — as well as classic Garlic Shrimp Scampi — shrimp sauteed in a rich sauce of garlic, butter and white wine.
Those with a taste for simplicity will especially enjoy Hand-Breaded Shrimp, served with cocktail sauce, and Shrimp Linguini Alfredo, a creamy pasta dish featuring plenty of shrimp and Parmesan cheese.
Also available on the not-so-secret menu are Panko-Crusted Red Shrimp, Coconut Bites, Popcorn Shrimp and Garlic-Grilled Shrimp Skewers.
Realistically, you will feel quite full after your first round of shrimp (and, by then, several cheddar biscuits), but you’ll want the option to sample at least one bite of each tasty preparation. The bigger your group, the more stomach real estate you’ll have to split between your 10 shrimp options. Thus, the more, the merrier.
And because no restaurant meal is complete without drinks and dessert in my book, we also took the opportunity to try one of Red Lobster’s new cocktails: the Peach Long Island, a wonderfully boozy blend of vodka, gin, rum, peach schnapps, peach puree and Coca-Cola.
We also took on the tough task of dining on dessert, selecting the sinfully scrumptious Chocolate Wave: a warm chocolate layer cake with fudge frosting, vanilla ice cream and rich chocolate sauce. I suggest you enhance your meal the same way.
You can bring a friend to any Red Lobster for Endless Shrimp from now until November, though Red Lobster has not announced an exact end date.
Can’t make it to the restaurant but want to enjoy the food? You can also order Endless Shrimp to go; there’s just a limit of two shrimp refills.
Source: Red Lobster / Featured Image: Sara Cagle / Embedded Images: Sara CagleTags: endless shrimp, Red Lobster, restaurant, seafood, Shrimp, special deal
Will You Pay A Visit To Paula Deen’s Restaurant?
By Cooking Panda
There will be a new Paula Deen restaurant opening in Savannah, Georgia, this summer. It will feature lots of seafood, and even some barbecue. You down?
Even after she was dropped from the Food Network for controversial comments, Paula Deen still has a strong following. According to Delish, she’s appeared on “Dancing with the Stars” and her own show called “Sweet Home Savannah” since that time.
Paula posted on Facebook that she’s going to be opening yet another restaurant in Savannah, come June. This restaurant is called Paula Deen’s Creek House, and it’s already garnered over 4,500 likes on Facebook. In her post, Paula says, “I’m so excited because, this June, I’m opening a brand-new restaurant here in Savannah: Paula Deen’s Creek House! Nestled on the water, we’re servin’ up a mix of seafood favorites and Southern classics. What are y’all hoping to see on the menu?”
The menu will be featuring chargrilled oysters, fried catfish, shrimp ‘n’ grits and more. For those who don’t love seafood, Paula’s menu includes a barbecue section for her sons’ recipes, which features baby back ribs, pulled pork tacos and marinated sirloin. This restaurant will really have a true surf ‘n’ turf menu!
The menu is available for download on the Paula Deen’s Creek House website, where you can see what else will be featured. Imagine items such as a fried seafood platter (because, duh, it’s the South!), fried pickle appetizers, and grits on the side. Hungry for some southern cookin’ yet?
Paula’s other restaurant in Savannah is called The Lady & Sons, and features down-home favorites such as fried chicken, fried okra, crab stuffed shrimp and chicken pot pie. There’s even a buffet, so that guests can feel totally relaxed and can enjoy southern comfort food at their leisure. If you head out this summer to try Paula Deen’s Creek House, you might as well stop by The Lady and Sons, too, to get the full Paula Deen experience.Barbecue, comfort food, Paula Deen, seafood, Southern Cooking
By Cooking Panda
1) Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
2) While the pasta is cooking, heat 2 tablespoon of olive oil in a skillet over medium heat. Stir in the garlic, mussels, clams and white wine. Cook for 2 minutes covered.
3) Stir in tomatoes, calamari, shrimp, seafood broth, remaining oil, and basil. Add pasta to the pan and cover with a lid on high heat. Cook until shrimp have turned pink and calamari is bright white. Finish with a remaining olive oil, parsley, and season to taste.Tags: dinner, Fabio Viviani, pasta, recipes, seafood, Wine-Ding Down
White Castle Is Serving Crab Cake Sliders … Yum?
By Cooking Panda
Most of the time, when fast food chains want to offer seafood options, it’s usually fried fish fillets or popcorn shrimp that are added to the menu. This time, though, White Castle has a different idea like white castle crab cakes.
Brand Eating reports that White Castle has added a Seafood Crab Cake Slider to its menu in an effort to offer something different in the world of fast food options. That’s not to say that White Castle has anything against shrimp, since it’s also bringing back its fried Shrimp Nibblers, but the crab cake slider is expected to steal the show (at least, that’s my expectation).
The new slider is available for a limited time at all locations, and features a fried crab cake with creole sauce on one of those little White Castle buns we all know so well. According to Cincinnati’s WCPO News, White Castle began serving the new seafood items on Feb. 17, 2017, and will continue to do so through Lent.
“Today we are proud to continue leading the industry by being the first to offer a seafood crab cake sandwich at all restaurants. The bold and unique flavors of our limited-time Seafood Crab Cake Sliders are joined by the Craver favorite, Shrimp Nibblers,” said one White Castle spokesperson. “Many of our Cravers seek a dining experience with quality, affordable and convenient seafood menu items.”
Based on what some are saying on social media, consumers’ expectations for the crab cake sandwich were not high. One customer posted to the White Castle Facebook page that he was pleasantly surprised that it wasn’t “a hockey puck crab cake like [he] expected.” It’s actually said to be full of flavor, and fans are praising the restaurant for getting it so right!
A third seafood item will complete the Lent menu, and that’s the Clam Strips. However, these are only available in certain locations, so check your local White Castle before getting too excited.
To top off all the good news, you can use the coupon code “RINGS” to get 20 free Chicken Rings with a purchase of $20 or more online, so grab some of those while you’re out and have a satisfying dinner!Sources: Brand Eating, WCPO News / Photo Credit: White Castle/InstagramTags: Crab Cakes, Lent, seafood, Shrimp Nibblers, Sliders, White Castle
Do You Love Seafood? Chances Are, You Have Been The Victim Of Fish Fraud
By Cooking Panda
Are you a lover of seafood? It turns out, if you are somebody who eats seafood (but don’t catch it yourself), chances are, you have been the victim of seafood fraud before.
Oceana, a company devoted to protecting the world’s oceans, recently released a report that suggests that out of 25,000 seafood samples tested across the globe, 20 percent of those samples were found to be mislabeled — which means that the trout you ordered could have very well been halibut in disguise!
And this isn’t just a regional problem. As the report notes, “seafood fraud has been exposed … in 55 countries and on every continent except Antarctica.”
For some, seafood fraud doesn’t seem like such a huge deal; there are bigger fish to fry (har dee har). However, the health concerns fish fraud present are many: The report notes that 58 percent of substitute fish species carried potential health risks to consumers, such as parasites and environmental chemicals. And what about those natural toxins found in species like pufferfish — did you know consuming a pufferfish that hasn’t been prepared correctly can actually be lethal?
Oceana senior campaign director Beth Lowell said in a press release:
Without tracking all seafood throughout the entire supply chain, consumers will continue to be cheated, hardworking, honest fishermen will be undercut, and the long-term productivity of our oceans will continue to be in jeopardy. It’s clear that seafood fraud respects no borders. The path seafood travels from the fishing boat or farm to our dinner plates is long, complex and non-transparent, rife with opportunities for fraud and mislabeling. American consumers deserve to know more about their seafood, including what kind of fish it is, how and where it was caught or farmed, and they should be able to trust the information is accurate. The fight against seafood fraud must include all seafood and extend from boat to plate.
Dr. Kimberly Warner, report author and senior scientist at Oceana, adds, “Because illegally caught seafood, some caught or processed with slave labor, could be making its way onto our dinner plates disguised as legal catch, it is doubly important to improve transparency and accountability in the global seafood supply chain.”
She concluded, “The increased traceability and consumer labeling efforts in the EU point us to solutions that really do work to decrease seafood fraud, particularly in sectors and products covered by these legal provisions. The U.S. government should take note and issue the strongest possible final traceability rule. Only full-chain traceability for all species will ensure our seafood is safe, legally caught and honestly labeled.”fish fraud, health risk, pufferfish, seafood
Plant-Based Shrimp Promises A Bright Future For Sustainable Seafood
By Cooking Panda
Americans love shrimp.
How much, you may wonder? So much that they eat about four pounds of the crustacean per person per year, according to Seafood Health Facts. But as we’ve learned time and time again, loving something that much is rarely good for the planet.
Americans’ and Europeans’ shrimp-heavy diet has contributed to pollution and ecological destruction, and much of the shrimp they eat is farmed by slaves.
New Wave Foods, a San Francisco startup pushing for sustainable seafood, has developed a food to change that, Munchies reports.
It’s called fake shrimp. It’s shaped like the crustacean and closely mimics its color and texture, but it’s made solely of algae and plants.
People can’t tell it apart from the real thing, said Dominique Barnes, New Wave Foods co-founder and CEO.
“When you bite a shrimp, there’s the first snap, then it gets juicy, and then there’s a fibrous breakdown,” she said. “We spent a lot of time trying to recreate that experience.”
“Right now, when we do demos, most people are really surprised that it’s not real shrimp.”
Barnes said she and her co-founder looked carefully at what shrimp eat to figure out how to recreate them. Significant in their diet is red algae, which helps give shrimp their reddish coloring.
The micro algae became the building block of the faux shrimp.
Consuming lab-grown shrimp is beneficial for the environment — and for the southeastern Asian countries that harvest much of the world’s shrimp — but Barnes said the plant-based food has a host of nutritional benefits as well.
They’re free of the hormones and chemicals needed to farm animal shrimp in tight spaces. They’re also cholesterol-free, while real shrimp and shellfish are high in cholesterol.
And since they’re not real shellfish, they’re fair game for people with shellfish allergies or those on a kosher diet.
“Shellfish allergies are one of the top food allergies in the country, and they are adult-onset allergies,” Barnes said. “So with our shrimp, people diagnosed with a shellfish allergy can continue to eat a food they love. So that’s a new market opportunity.”
Since the shrimp are tailless, the cooking process is free of de-veining and de-shelling. Barnes said she likes to make them in the toaster oven and dip them in chipotle mayonnaise.
As for other popular shellfish like crab and lobster? New Wave Foods sees a future there, but later.
“We’re laser-focused on shrimp right now,” Barnes said. “We really want to deliver a product that knocks it out of the park.”
After successful taste testings in Google’s cafeteria and other events in San Francisco, the company is working toward a mass-market release of sustainable shrimp.fake shrimp, plant-based, seafood, Shrimp, sustainable
Seth Meyers Tried To Make Leslie Jones Try Unusual Seafood On TV And She Was Not Having It (Video)
By Cooking Panda
Welcome, folks, to chapter three of celebrities eating things on talk shows.
They say the third time’s the charm, and they’ve got that right: Ghostbusters star Leslie Jones and Late Night host Seth Meyers tried some adventurous seafood on live television (video below).
There to help them cook the critters was chef Carlo Mirarchi, who began by pointing out that the giant Norwegian king crab on the table was not, in fact, a Pokemon. The colossal crab confirmed by wiggling its antennae.
Naturally, Mirarchi held up the crab, which was bigger than his torso.
“I’ll stay back here,” Jones said as she distanced herself accordingly.
On the menu were live prawns placed directly onto the pan, scallops and some mysterious yellow melon broth.
Jones could get behind the scallops.
“You don’t cook scallops for very long; I saw that with chef Ramsay,” she shared.
The melon broth, however, didn’t go over with her so well.
Jones contributed to the segment’s comedic delight by spilling sea urchin juice all over the table and into Mirarchi’s drink and by tossing one of the chef’s black limes like a ping pong ball.
“This is not a lime, y’all! It smells like coffee chocolate,” she said.
She thought the final plate of lightly cooked prawns and scallops was looking pretty appetizing — until the chef finished it off with what he described as urchin “gonad,” also known as reproductive organs.
Jones insisted she was not going to “eat a uterus, cuz,” so her helping of gonad went untouched for the night.
Want to learn how to cook scallops like a pro or watch Leslie Jones be grossed out by seafood? Check out the full video.Late Night, leslie jones, seafood, seth meyers
11 Refreshing Ceviche Tacos You Should Make Today
By Cooking Panda
Summer is in full swing, and ceviche is the best thing ever. It’s cool, full of flavor, and super refreshing and delicious. And it’s easy to taco!
As with any food, you can do anything you want with it, but if you’re in doubt, we recommend topping a tostada or taco shell with the stuff. That’s really all you need, but if you want, you can add any of the following: drizzle of lime, hot sauce, diced fresh jalapeno, chopped cilantro, pico de gallo, chopped avocado, guacamole, and/or vinegar.
If you don’t know where to start, you absolutely cannot go wrong with this classic recipe.
What’s more delicious than shrimp ceviche? We can’t think of a single thing. The best part? You can use the small, inexpensive shrimp in this one.
Scallops are pretty much delicious in anything, but their delicate flavor and texture are really sublime in this tangy spicy marinade.
Salmon is easily one of the healthiest and most delicious types of fish out there, but if you are tired of cooking it the same old way, try it in ceviche with garlic, oil and chili – it is divine!
We bet you’ve never thought to make your ceviche with juicy corn and sweet potatoes. Mix it up a little with this tasty Peruvian dish – you won’t regret it.
Tomatoes, lump crab (or imitation if you must – we won’t tell) and chopped shrimp make for a heavenly combination.
The secret to this beautiful dish that looks better than anything with seafood? Hearts of palm.
Everyone loves a good tuna tartar – step it up to the next level by adding garlic, capers and jalapenos.
If you can get your hands on octopus, you must try it in ceviche form. The acidic marinade not only gives it an awesome flavor; it also makes it unbelievably tender.
Carrot, cucumber, ginger and sesame oil might sound a little unusual for ceviche, but trust us that it’s insanely delicious. Serve in wonton taco shells like these for bonus points.
The chopped cilantro, Serrano chilies and parsley serve two purposes: they give the dish a gorgeous green color and provide a deliciously fresh flavor that is out of this world.
Featured Photo Credit: Yes-More PleaseTags: ceviche, ceviche recipe, seafood, taco recipe, Taco Tuesday
10 Mind-Blowing Shrimp Taco Recipes
By Cooking Panda
Happy National Shrimp Day! The best thing about this flavor-packed seafood favorite is how quick and easy it is to cook – just sear it until it gets some color. Here are all the best shrimp recipes for Taco Tuesday:
Shrimp cooked in Mexican red sauce is a simple classic. Top it with slaw to elevate your life.
This dish is super flavorful, and the avocado perfectly complements the chipotle chili flavors.
If you’re looking for something super fresh and healthy, this tasty dish will hit the spot.
In just 15 minutes, you too can have a complex, creamy chile-packed dinner.
Because sometimes you just need something crispy.
Sun-dried tomatoes and tarragon give this garlicky shrimp some really deep flavors – you’ll love it!
Shrimp, squid, beer and chorizo combine for a really unique, rich taste.
It’s a proven fact that cheese and barbeque sauce make everything better, and this taco recipe is no exception.
Craving shrimp but don’t partake? Make some yourself! This vegan version makes for a pretty good shrimp stand in. Use in any of the other taco recipes, or try it with this mango salsa and vegan sour cream:
Dairy-free sriracha sour cream is a great vegan topping for tacos, but feel free to play around with this recipe as it fits your taste, whether you want to use real shrimp, gluten or dairy.
Photo credit: djjewelz/FlickrTags: National Shrimp Day, seafood, shrimp tacos, taco recipe, Taco Tuesday