Recipes
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| Name | Serving Size | Actions |
|---|---|---|
| Raspberry Chocolate Bars | View Edit | |
| Raspberry Chocolate Triangles | View Edit | |
| Raspberry Delight | View Edit | |
| Raspberry Filled Crepes | View Edit | |
| Raspberry Lemon Margarita | 4 | View Edit |
| Raspberry Vinaigrette | View Edit | |
| Raspberry-Chocolate Mousse | View Edit | |
| Ravioli with Balsamic Brown Butter | View Edit | |
| Real Margaritas | View Edit | |
| Red Bean Beach Salad | View Edit | |
| Red Lentil Mulligatawny with Apple-Celery Salsa | View Edit | |
| Red Lobster's Crab Au Gratin | View Edit | |
| Red Lobster's Crab Stuffed Mushrooms | View Edit | |
| Red Lobster's Shrimp Diablo | View Edit | |
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Servings: Not specified DirectionsWash shrimp in cool water and remove heads if needed. Soak shrimp in milk overnight. Mix all sauce ingredients in a sauce pan and stir until boiling. Remove from heat and refrigerate for at least four hours. Drain milk from shrimp, place them in a baking pan, and cover evenly with the sauce. Let stand 1 hour. Bake uncovered in preheated oven (450F) for 15 minutes (less time for smaller shrimp).3 lb. Large Uncooked Shrimp In the Shells (no heads) Milk 1/2 lb. Unsalted Butter 1 Jar Kraft BBQ Sauce 1/2 Cup Ketchup 1 Tablespoon Fresh Ground Pepper 1/4 Cup Frank's Red Hot Sauce IngredientsNo ingredients listed for this recipe. |
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| Red Pepper Hummus with Toasted Pita Triangles | View Edit | |