Copy Cat Red Lobster Tequila Lime Sauce Recipes

COPY CAT - RED LOBSTER TEQUILA LIME SAUCE

Copy Cat - Red Lobster Tequila Lime Sauce image

This is a copy cat Red Lobster recipe for their Tequila Lime Sauce. This was an eHow recipe by Maria Scinto.

Provided by jnavarrete

Categories Sauces

Time 20m

Yield 4 , 4 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup tequila
2 tablespoons lime juice (squeezed)
2 tablespoons shallots (minced)
1 tablespoon garlic (minced)
1 tablespoon fresh cilantro (chopped)
1/2 teaspoon salt
1 pinch black pepper
1/4 cup heavy cream
1/2 cup butter (4 oz)

Steps:

Combine all ingredients except for the butter and heavy cream into a saucepan.
Bring the sauce to a boil and then allow it simmer until it has reduced by half.
Stir in the heavy cream slowly and simmer it for 3 minutes.
Cut the butter into small chunks and whisk it into the saucepan.
Remove the pan from the heat and continue to whisk until the butter has melted and incorporated into the sauce.
Pour it over the Aztec chicken and serve.

Nutrition Facts : Calories 265.2, Fat 28.6, SaturatedFat 18, Cholesterol 81.4, Sodium 500.3, Carbohydrate 3.1, Fiber 0.3, Sugar 0.2, Protein 0.9

TEQUILA LIME SAUCE

Tequila Lime Sauce image

Provided by Food Network

Categories condiment

Yield 1 cup

Number Of Ingredients 18

Ingredients

1/2 cup white tequila
2 tablespoons freshly squeezed lime juice
2 tablespoons minced shallots
1 teaspoon minced garlic
1 tablespoon chopped fresh cilantro
1/2 teaspoon salt
3 turns freshly ground black pepper
1/4 cup heavy cream
8 tablespoons unsalted butter, cut up, at room temperature (1 stick)
Essence, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

Combine the tequila, lime juice, shallots, garlic, cilantro, salt and pepper in a saute pan over high heat and bring to a boil. Reduce by half. Stir in the cream and simmer for 3 minutes. Whisk in the butter and remove from the heat. Continue whisking until all of the butter is incorporated. Serve immediately.
Remove the rellenos from the oven. Spoon 1/4 cup of the sauce on each plate and place the rellenos directly on top. Garnish with the tortilla strips and the cilantro sprigs. Sprinkle Essence on the rim.
Combine all ingredients thoroughly.

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