Secrets of a Restraunt Chef: Shrimp Portofino

Many of us understand that things aren’t going so well on the economic front. As a result, we’re all searching for ways to cut back. But we are human, and I know personally there are not many things I’m willing to go without. I am not so obstinate, however, to know that I can have the similar things, only in a more cost efficient manner. I will admit that one of my weaknesses is going out to have a meal. There’s just something about the Seafood Alfredo at one of several restaurants down the road that makes me crave it at the strangest times. If I could make it in the home, I would not be held back by cost, or time, or even having to leave the house.

Something like Seafood Alfredo is pretty ordinary, and you be able to find recipes on line for it fairly quickly. But it is not the same as the Alfredo at the restaurant. Alfredo sauce is pretty much Alfredo sauce, but the extra small spices and the mixture of seafood they use is what creates it special. Ensure the internet to see if somebody has posted the recipe for your preferred restaurant. Sometimes all it takes is one disgruntled employee to spill secrets.

Failing that, treat yourself to dinner out. But do not just order, eat and leave. You’re on a mission. Mention to your server that the Alfredo sauce tastes a small different from the Alfredo sauce you create and you would love to know what they use for that extra bit of taste. The server might know, and be ready to tell you. Ask nicely enough, and they may even try to discover from the cooks. You can even ask to see the cook. When you are going to use this tactic, ensure you do not go during busy hours. Go when there’s a lull in customers, and you have a better chance of having that one on one.

Many the components you can figure out just by dissecting your food. When you know they use shrimp, scallops, mussels, lobster, and crab, you can take that information and make yourself a reasonable facsimile of the dinner in the home. Try to figure out how they cooked the seafood. Did they grill the scallops? Are the mussels soaked in a garlic wine sauce? Do not be afraid to take notes. People will not even notice what you are doing.

Once you have that information, you can then start to make it at home. It may take several tries to get it great, but you will eventually be able to make your preferred dish at home.

To get you started, here’s a recipe to duplicate Macaroni Grill’s Shrimp Portofino:

2 teaspoons finely chopped garlic

1/2 cup melted butter

16 medium mushrooms

16 large shrimp, cleaned and de-veined

1/2 teaspoon pepper

3 cloves fresh garlic, crushed, peeled, and minced

1 jar marinated artichoke hearts (drain before using)

1/4 cup fresh lemon juice (fresh is better for the taste)

4 slices lemon

2 tablespoons fresh parsley, chopped (don’t use dried parsley)

Saute the mushrooms and garlic in butter until just about tender. Add the shrimp and saute until shrimp is cooked (not translucent – but don’t over cook), about 3 minutes. Add the remaining ingredients (except the lemon and fresh parsley) and heat thoroughly.

Serve over pasta of your choice. Garnish with lemon slices and fresh parsley.

Copyright © 2011 www.http://behindthewhitepicketfencearmylife.blogspot.com. All rights reserved