Copycat Red Lobster's Shrimp Scampi Recipe | CDKitchen.com (2024)

reviews & comments for red lobster's shrimp scampi

1. ETHICAL January 21, 2016

   THIS IS WRONG!!!YOU HAVE TO COOK THE WINE DOWN BY HALF TO REDUCEALCOHOL TASTE..

2. Shelley REVIEW:
   December 13, 2013

   This was amazing! It totally depends on the wine you use though - use a good one! Don't cheap out, and don't buy cooking wine. And only use 1/2 cup wine, you don't need a full cup otherwise it's not as buttery.

3. Kellie REVIEW:
   October 31, 2013

   I used chablis as suggested and melted the butter first then let the shrimp cook in the mixture. When it was almost done I removed the shrimp with a slotted spoon onto a baking sheet and sprinkled it with seasoned buttered bread crumbs and stuck it under the broiler for a minute or so just to crisp the coating. Delicious! Not so much like RL but probably better tasting even!

4. ruanich1975 REVIEW:
   March 15, 2012

   I found it impossible to 'combine' the wine and butter. You can't mix oil and water? Or am I missing something. Please help...I loved the shrimp taste, but not nearly like the Red Lobster dish.

5. Lynda from PA. REVIEW:
   August 14, 2011

   I made individual dishes for my husband and I and I used 1 Tblsp of the white wine and put garlic salt and garlic powder in the butter mixture. Then sprinkled the shrimp with the ranch powder and it turned out just like red lobsters. My husband stated it was even better than red lobsters.

6. Michigan Tom February 4, 2009

   My Version is GREAT! Better than R.L. shrimp scampi....I used thawd frozen shrimp 30 warmed in hot water and drained (set aside)in fry pan mix 1/3 stick butter and equal amount olive oil 1/2 tsp of McCormick Grinder Italian Herbdash of McC. Lemon Herb or Lemon juice of half lemon, 1/2 tsp Hidden Valley Ranch Buttermilk season mix, Garlic powder or crushed clove of fresh, dash of parsley flakes. bring this mix to temperature to blend butter, olive oil and seasoning. When Hot add 1/4 cup Sweet white wine and bring to boil. Mix while heating to render down the wine a bit. Add shrimp and heat completely! This is fantastic!!!!!!

7. Dennis REVIEW:
   December 8, 2008

   I used a combination of all these different recipes and man it is delicious. 1/4 cup chablis wine, 1 package hidden valley ranch mix, garlic, 1/2 cup butter (non salted), parsley flakes, salt and pepper and 1 lemon squeezed. Melt butter and mix all ingredients in baking dish, then broil on high for 5-7 minutes or until done.

8. mary November 30, 2008

   I didn't try this recipe but I love RL scampie sauce and I know the secret to their sauce, however it cannot be duplicated. My boyfriend and I were eating at a RL in Detroit and I asked the waiter if he could get me the recipe or at least tell me how they make it. He told us that they use liquid butter (the kind you put on corn)chablis wine and then add the chedder bay biscuit topping to it. It is made especially for RL so you cannot buy it. Fortunately he must have wanted a big tip because he went back in the kitchen and grabbed us a bag and slipped it to me. I made the scampi a few nights later exactly like he told me and vola! it tasted EXACTLY like RL. Saddly I am now out of the topping.....so I have to go back to RL for the real thing.

9. JAZZMIN October 5, 2008

   I work at RL, the secret is Chablis wine. I hope I spelled it right. Anyway, butter, parsley, garlic, and chablis is mixed and poured over the shrimp then broiled.

10. don June 5, 2007

    I cut the wine to 1/4 c. and added very fine toasted bread crumbs...I used good olive oil and unsalted butter....yummy!!

11. Guest Foodie REVIEW:
    October 17, 2006

    this is close, we have made variations 3 or 4 times, Red Lobsters is more buttery.. the ranch and a touch of shredded parmesan makes a big difference. But i was wondering, does anyone know what type of butter they use as it is far more flavorful.

12. kameleones April 10, 2006

    This recipe is close but the secret...are you ready...is a pinch of ranch seasoning! Really...I have been trying to get the red lobster recipe for years...this is it! Try it with 1/3 cup white cooking wine, garlic, lemon, salted butter, and a pinch of ranch seasoning! YUMMMM!

13. bippi REVIEW:
    December 13, 2005

    The key to this is a good, dry, pinot grigio...and make sure you cook it to the point of reduction. Without mentioning names, a bright, opaque yellow bottle is the best stuff. Go a little easy compared to what this recipe calls for. Make sure you have fresh, real, butter.

14. thazelwood REVIEW:
    July 7, 2003

    I tried this recipe and it is entirely too much wine. It probably should be about 1/4 cup and some parmesean cheese possibly added. Melt the butter first.