Cheesecake Factory Shrimp Recipe 435

CHEESECAKE FACTORY SHRIMP SCAMPI

Steps:

• Pour enough olive oil in a large sauce pan to cover the bottom, turn to medium high heat. This is the only pot you'll need for the sauce so it should be big. Soak the shrimp in milk and combine the dry ingredients (flour, 2T cheese, salt, pepper). Coat the shrimp with the dry ingredients and let them fry in the olive oil, About 2 minutes per side until golden brown. The Flour that falls off the shrimp will add great flavor and consistency to the sauce. Add more oil as necessary, between batches of shrimp. Dab the shrimp with a paper towel, cover and set aside on range top to keep warm.
• Add the garlic to the oil, stir for a few minutes, then turn the heat to medium low. Now add the wine and bring it to a boil. Then turn the heat to low and cover, let the wine reduce, about 10-15 minutes.
• In a separate pot, bring water to simmer. (for pasta later).
• Add the cream, and bring it back to a boil, turn heat to low and simmer for 10 more minutes. While it is simmering dice your shallot and tomato, and chiffonade your basil. Now add the Basil, diced tomato, shallots and remaining 2T Parmesan cheese. Stir for a moment then add the fried shrimp, and remove the pan from heat. The sauce will thicken as it cools.
• Bring pasta pot to a boil and add angel hair and cook.
• To plate, pour some sauce on a dish and arrange the shrimp around the bottom (10 or so), then take a ball of the pasta and plate that above the shrimp. garnish with a little parsley.

CREOLE SHRIMP & CRAB CHEESECAKE

Steps:

• Preheat oven to 350°. In a small bowl, mix bread crumbs, Parmesan cheese and dill; stir in butter. Press onto bottom of a greased 9-in. springform pan. Place pan on a baking sheet., For cheesecake, in a large skillet, heat butter over medium-high heat. Add red pepper, onion and carrot; cook and stir until tender. Stir in seasonings. Cool slightly., In a large bowl, beat cream cheese, cream and sherry until smooth. Add eggs; beat on low just until combined. Fold in vegetable mixture, shrimp, crab and Gouda cheese. Pour over crust., Bake 60-65 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., In a small bowl, mix mayonnaise, mustard and Creole seasoning. Remove rim from springform pan. Serve cheesecake with sauce and crackers.

COPYCAT CHEESECAKE FACTORY BISTRO SHRIMP PASTA RECIPE

Steps:

• Saute the mushrooms in oil.
• Add the tomatoes and continue sauteing until warm. Set aside.
• Add the salt to a pot of water and boil pasta until al dente.
• Set the pasta aside covered with a little oil so it doesn't stick together.
• Melt the butter in a large skillet.
• Add the garlic and saute for 2 minutes.
• Add the cream and chicken broth. Bring it to a simmer and cook for about 8 minutes or until the mixture has reduced by half.
• Whisk the freshly squeezed lemon juice and cornstarch together until smooth.
• Add the lemon mixture to the cream mixture and whisk constantly for 2 minutes.
• Let it cook under the lowest heat just to keep warm. Add in basil and pepper.
• Sift the flour and garlic powder, then add in the panko and Italian seasoning.
• Dip the raw shrimp in eggs and then transfer to coat with panko breadcrumbs and flour mixture.
• Fry in butter and oil for a few minutes until golden brown.
• Allow them to drain on a paper towel covered plate and cook the remainder of shrimp the same way.
• Plate your cooked pasta.
• Add the desired amount of cream sauce. Top with tomatoes, mushrooms, and shrimp to finish, and enjoy!

CHEESECAKE FACTORY SHRIMP SCAMPI

Steps:

• 1 Pour enough olive oil in a large sauce pan to cover the bottom, turn to medium high heat. This is the only pot you'll need for the sauce so it should be big. Soak the shrimp in milk and combine the dry ingredients (flour, 2T cheese, salt, pepper). Coat the shrimp with the dry ingredients and let them fry in the olive oil, About 2 minutes per side until golden brown. The Flour that falls off the shrimp will add great flavor and consistency to the sauce. Add more oil as necessary, between batches of shrimp. Dab the shrimp with a paper towel, cover and set aside on range top to keep warm. 2 Add the garlic to the oil, stir for a few minutes, then turn the heat to medium low. Now add the wine and bring it to a boil. Then turn the heat to low and cover, let the wine reduce, about 10-15 minutes. 3 In a separate pot, bring water to simmer. (for pasta later). 4 Add the cream, and bring it back to a boil, turn heat to low and simmer for 10 more minutes. While it is simmering dice your shallot and tomato, and chiffonade your basil. Now add the Basil, diced tomato, and remaining 2T Parmesan cheese. Stir for a moment then add the fried shrimp, and remove the pan from heat. The sauce will thicken as it cools. 5 Bring pasta pot to a boil and add angel hair and cook. 6 To plate, pour some sauce on a dish and arrange the shrimp around the bottom (10 or so), then take a ball of the pasta and plate that above the shrimp. garnish with a little parsley.