Monday, June 15, 2009

Celebrate Father's Day at Outback Steakhouse

Outback Steakhouse is honoring dads everywhere again this year with a fabulous deal to match their fabulous food. Every dad who eats at Outback this Father’s Day weekend will receive a $10 gift certificate towards his next visit (restaurants will be open at 11AM that Sunday so you can take him for lunch or dinner).

And with such delectable meals such as the NEW 6oz. Sirloin & Wedge Salad on the menu: just can't go wrong!

Thanks to MS&L, I get to share an Outback recipe with you for their Crab Stuffed Shrimp!


The recipe is as follows:


1/4 pound butter

1/4 pound diced onion

1/4 pound diced celery

1 1/2 tsp. chopped garlic

2 Tbs. sliced green onions

1/4 tsp. salt

1/8 tsp. black pepper

1/8 tsp. white pepper

1 cup bread crumbs

1/4 pound lump crab meat

Place sauté pan over medium heat. Place butter in the pan and allow to melt. Place onions, celery, garlic, green onions, and seasonings in pan and cook for 6-8 minutes.
Place mixture into a blender and blend for 20 seconds. Caution: Mixture will be HOT.

Transfer mixture to a mixing bowl adding bread crumbs and drained crab meat. Fold in with a spatula until blended.

Lemon Pepper Butter:

1/2 cup water

2 Tbs. flour

1 1/2 Tbs. lemon juice

1/2 pound butter

1 tsp. lemon pepper spice

Combine water, lemon juice, flour and seasonings in a sauce pan. Over high flame, whisk until mixture thickens. Remove from heat. Slowly add softened butter in small amounts until all is blended.

Cooking Shrimp:

Butterfly shrimp. Place flour in a container and toss shrimp until completely coated. Deep fry shrimp at 350 degrees for 1 1/2 minutes. Place 1 Tbs. of hot stuffing onto each cooked shrimp. Drizzle 1 Tbs. of Lemon Pepper Butter over each shrimp.

Serve and Enjoy!!!!!

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