Outback Steakhouse Queensland Chicken Shrimp Recipes

OUTBACK STEAKHOUSE QUEENSLAND CHICKEN & SHRIMP

Steps:

• Mortar spices well. Put cream and milk in pan with butter and 1/2 spice mixture. Thicken and reduce, and set aside. Cook linguine to the al dente stage. Saute chicken breasts with wine and remaining spices until done. Remove and set aside. Saute shrimp in pan, adding wine if necessary. Serve each breast on a bed of linguine with shrimp. Cover with sauce.

OUTBACK STEAKHOUSE QUEENSLAND CHICKEN AND SHRIMP

Steps:

• Mortar spices well.
• Put cream and milk in pan with butter and 1/2 spice mixture.
• Thicken and reduce, and set aside. Cook linguine to the al dente stage.
• Sauté chicken breasts with wine and remaining spices until done.
• Remove and set aside. Sauté shrimp in pan, adding wine if necessary.
• Serve each breast on a bed of linguine with shrimp.
• Cover with sauce.
• Serves 4.

OUTBACK STEAKHOUSE QUEENSLAND CHICKEN AND SHRIMP RECIPE - (4.5/5)

Steps:

• Mortar spices well. Put cream and milk in a pan with butter and half the spice mixture. Thicken and reduce; set aside. Cook linguine to the al dente stage. Saute chicken breasts with wine and remaining spices until done. Remove and set aside. Saute shrimp in a pan, adding wine if necessary. Serve each breast on a bed of linguine with shrimp. Cover with sauce.

OUTBACK STEAKHOUSE GOLD COAST COCONUT SHRIMP

Steps:

• ---To Make the Dipping Sauce---.
• Combine all marmalade dipping sauce ingredients in a small bowl and refrigerate for at least one hour.
• ---To Make the Batter---.
• Use an electric mixer to combine the beer, flour, ½ cup of the coconut flakes, sugar and salt in medium bowl.
• Mix well, then cover and refrigerate for at least one hour.
• ---To Prepare the Shrimp---.
• De-vein and peel off the shell back to the tail.
• Leave the last segment of the shell plus the tail as a handle.
• When the batter is ready, preheat oil in a deep pot or deep fryer to about 350°F.
• Use enough oil to cover the shrimp completely.
• Pour the remainder of the coconut into a shallow bowl.
• Be sure the shrimp are dry before battering.
• Sprinkle each shrimp lightly with paprika before the next step.
• Dip one shrimp at a time into the batter, coating generously.
• Drop the battered shrimp into the coconut and roll it around so that it is well coated.
• Deep-fry four shrimp at a time for 2 to 3 minutes or until the shrimp become golden brown.
• Flip the shrimp halfway through.
• Drain on paper towels briefly before serving with marmalade sauce on the side.