Here's my Red Lobster shrimp quiche, just out of the oven

glenda_al

14 years ago

Smells good!

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Comments (13)

marie_ndcal
14 years ago
Looks good!
kayjones
14 years ago
Where's the recipe, Lady Bug?!!!
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Johnliu: I just came back and reread some of the Posts. Your thread on the Chinese using Chopsticks sounds right. I also heard many years ago, that you should remove the stomach, before freezing , or Gastric enzimes will be released, causing the meat to deteriorate quickly. Teresa_mn: I like your first Post. Often, do things like that but use oven bags and throw in a few tablespoons of Tomatoe Sauce and Garlic. Pinky: Did you pick up on that one. ********************************** Here is the Baked Shrimp Crabcake Recipe. LOU Lou�s - Crab and Shrimp cakes Ingredients One third cup each of chopped Onions, Peppers and Celery, micro waved 2 minutes. One half cup of bread crumbs 2 teasp. Parsley Flakes 1 teasp. Garlic Powder 2 teasp. Parmesan Cheese One half teasp. Old Bay Seasoning Mix the first 6 items , add 3 teasp. Mayo Three quarters teasp. Mustard Three quarters cup, cooked Shrimp, chopped medium 2 - 6 oz. cans of White Crab Meat or lump Crabmeat 1 large egg , beaten Made 5 cakes ( paddies ) Placed on Oiled aluminum foil in a cookie tin. Baked at 350 deg. For 30 minutes, basted with butter and baked 10 minutes more, or until Golden color. These were Baked a little too long. They were good with Creamy Italian Dressing
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Dragonfly, my co-workers loved them. I'm surprised they made it in. I'm so clumsy that I'm shocked I didn't drop them. I was on the way into the timeshare office I work in and I was stopped by three housekeepers who begged to see what I had in the carrier. They started reaching for a biscuit and then remembered to say, "Cud we tra won?" Well of course I couldn't say no. They along with my co-workers said that the biscuits tasted just like the ones at Red Lobster and they were grateful for me bringing them. I gave the recipe (with a bit of hesitation, I didn't want them to know how easy they were to make, I wanted them to think I slaved for them!) to 4 people. Thanks again Dragonfly... this really must be the best forum on the net!
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Agreed ! I've just never lived where sumac was exotic and our rural friends live close enough to shop in university towns. When I lived abroad in a tiny town in the back side of beyond, I had to travel to the big city to buy a broom because they were seasonal merchandise, but dozens of spices were available in the town. I wasn't pooh-poohing your story about the guy who had to be talked down from making sumac recipes, just expressing my surprise that sumac was in that category. To me, galangal is that way; less common, so I get it, just surprised. We have more poison sumac here than poison oak, so the word ”sumac” puts some people off, but culinary sumac also comes in little picnic packets. Re the shrimp cakes, I wasn't questioning the method of making a paste to hold them together—that's classic. It was making patties altogether given the price of good shrimp. What you just said about using the tiny, less expensive ones for the paste makes great sense, and turns the project into an extender for the big ones, rather than a ”do what?” I've thought several times about making some pickled mustard seeds, just to try it, after you've posted the recipe, but I've been waiting for other mustard seed jars in the fridge to be done (and remember). Now it's moved way up my must try list. Thank-you, again! I've seen any number of remoulade recipes that sound fine, even if I don't find good enough to eat straight with a fork, but I'm now ready to try to reproduce the star ingrdient!
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Are the lobster tails or crab legs precooked by chance? How many people are you feeding with them? Assuming you mean you have 3 king crab leg and not the legs from 3 crabs and also assuming they are not precooked I would lightly "saute" them in a good heavy skillet over medium high heat in a bit of sherry and water until they are firm enough to to remove from the shell. Flake apart and dived into 4 and set aside.for use in a stuffing for the lobster tails instead. IMO previous frozen lobster loses much of its sweetness so I would consider some other ways of cooking it. It does saute very nicely. Quick, easy and about fail proof. Be creative Here is a link that might be useful: Stuffed Lobster
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lindyluwho
14 years ago
Looks great. I haven't fixed a quiche in a long time. It's time I did.
kacram
14 years ago
wow, I'm very impressed with your crust!
glenda_al
Original Author
14 years ago
kat, wal mart does a good job, don't they :o)
ravencajun Zone 8b TX
14 years ago
Wow that looks good. That is a beautiful crust. Bet it is yummy.
eileen101
14 years ago
Looks wonderful!! Let us know how it tastes and if you like it, please post the recipe!!
Eileen
patti43
14 years ago
Oh my goodness! I know Glenda's busy getting ready for the kids, so here's her recipe. I can't wait to make this!

RED LOBSTER SHRIMP QUICHE (Glenda@KT)

1 pre baked 9" pie crust
4 ounces pettite Alskan shrimp -- cooked, peeled, and deveined
2/3 cup grated Gruyere cheese
2 eggs -- beaten
1 cup light sour cream
1 tablespoon finely-chopped green onions or chives
Salt -- to taste
Freshly-ground black pepper -- to taste

Preheat oven to 350 degrees. Evenly spread shrimp on the bottom of the pie crust. Sprinkle with grated cheese. Beat together eggs, sour cream, green onions, salt and pepper. Slowly pour the mixture into the pie crust. Bake for 25 to 30 minutes. Serve warm or cold. Serves 4-6
glenda_al
Original Author
14 years ago
Only thing I did different was I mixed everything together instead of layering.

I had to taste test last night and I loved it.
sjerin
14 years ago
Mmmm, that looks good!
kacram
14 years ago
oh! ahahahahahaha
User
14 years ago
That looks awesome! YUM-YUM, Glenda. This is truly a keeper!
glenda_al
Original Author
14 years ago
These were shrimp that I had tossed with garlic, basic, a lemon juice, for Easter shrimp cocktail. I froze them, and used them in the quiche.

The garlic etc, really adds a good flavor to the quiche.

If you use frozen shrimp, before and pat them dry after defrosting.

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Here's my Red Lobster shrimp quiche, just out of the oven

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marie_ndcal

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Here's my Red Lobster shrimp quiche, just out of the oven

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