Chef Pablo’s Restaurant Recipes

When you order Grilled Shrimp on the Barbie at The Outback Steakhouse™, they’ll bring you six good sized shrimp.  Even though this is an appetizer, they’re so delicious, six is just enough to get you craving more. One of the beautiful things about restaurant recipes is the ability to make a bit more than they give you in the actual restaurant.

If you serve the shrimp with some rice and a grilled veggies, you’ve turned a great appetizer into an incredible meal.  Maybe the next time you’re having an outdoor party, serve these up in a form that’s true to their name, straight off the barbie.  There’s nothing better than standing around a grill pulling the meat off as soon as it’s done and enjoying it piping hot.

This is served with their outstanding remoulade sauce.  You’ll also find that served with their salmon and the pan seared lump crab cakes as well. I listed the sauce separately to make it easier to find.  Try with your seafood creation and you’ll be hooked.

Jennifer pointed out (comments below) this is also served with Outback Bushman’s Bread toasted with garlic butter.  This IS a very important and tasty addition.  Make a loaf of the Bushman’s Bread and slice it to your favorite thickness.  Spread some garlic butter on one side and toast in the broiler until golden.  Serve the shrimp on the toast.
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Outback Steakhouse™ Grilled Shrimp on the Barbie Recipe

The beauty of restaurant recipes is the ability to adapt them to suite your particular tastes and needs. This is a great appetizer that could make a complete meal with just a couple of side-dishes.  Outback Steakhouse™ serves their Gold Coast Coconut Shrimp with a signature “Creole Marmalade”, but you may want to try another dipping sauce if you’re not partial to orange marmalade.

These are tender crispy shrimp in a beer batter with a light flaky coconut coating on the outside.  They offer just the right amount of sweetness and taste delicious with the tangy tart flavors that come in the Creole marmalade.

I would recommend using the largest shrimp possible, but don’t hesitate to make them with whatever is available (other than tiny bay shrimp).  If you have some friends who don’t like shrimp or seafood, try this with tender chicken breast cutlets and they’ll be very impressed.
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Outback Steakhouse™ Gold Coast Coconut Shrimp Recipe

This is what started it all for Ralph Rubio in San Diego, CA.  This is also what started my quest for restaurant recipes for me.

When you say the words “fish taco” to anyone who’s never had a real Rubio’s™ Fish Taco, you’ll usually get a grimaced look on their face and a very loud “Ewwwww”.  Honestly this was my first reaction to the thought in the late 80′s when Rubio’s opened in Mission Beach.

For some reason the combination of a warm corn tortilla, a crunchy hot piece of mild fish and the crisp freshness of shredded cabbage is a mouth tantalizing sensation.  Add to this the mild zing of Rubio’s™ white sauce and some smokey flavored hot sauce and you’ll be craving these yourself.

Before you get to the recipe, let me make a couple of notes for you.  The tortilla is critical to the taste.  Most tortillas you buy in a grocery store are thin, dry and tasteless.  If you want the authentic taste of a real tortilla, I HIGHYLY recommend Porkyland brand tortillas. Last I knew, this is the same company Rubio’s™ uses to make their tortillas.  They have a special recipe but, you can still get your hands on these amazing tortillas through MexGrocer.com.
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Rubio’s™ Fish Tacos Recipe