Ruby Tuesday, Inc. is a leading company in the bar-and-grill category of the U.S. casual dining restaurant industry. From its original location in Knoxville, Tennessee, the Ruby Tuesday chain has grown to more than 700 units in about 40 states primarily in the Southeast, Northeast, Mid-Atlantic, and Midwest. Nearly 500 of the outlets are company owned with the remainder being franchised. Entrees, ranging in price from $6.49 to $16.99, include ribs, chicken, steak, seafood, pasta, burgers, and sandwiches, and the menu also features soups, a salad bar, and desserts. The restaurants also offer food for carry-out via the company's "curb-side to-go" initiative. Ruby Tuesday's relatively small but expanding international operations include about three dozen franchised restaurants in about a dozen countries.




Thai Phoon Shrimp

Ruby Tuesday Copycat Recipe

Serves 6

1/2 cup mayonnaise
4 teaspoons Asian chili garlic sauce
2 teaspoons granulated sugar
1/4 teaspoon ground cayenne pepper
1/8 teaspoon ground paprika

1 egg, beaten
1 cup milk
1 cup all purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ground cayenne pepper
vegetable oil, for deep frying
30 medium shrimp, peeled and de-veined

Sauce:  Combine all ingredients for chili sauce in a small bowl.

Shrimp:  Combine beaten egg with milk in a shallow bowl. Mix in salt, baking soda, black pepper, onion powder, garlic powder, and cayenne pepper. Bread the shrimp by first coating each with flour. Dip floured shrimp into egg and milk mixture, and then back into the flour. Arrange coated shrimp on a plate and pop them into the fridge for at least 10 minutes. This step will help the breading to stick on the shrimp when frying. When your oil is hot, fry 8 to 10 shrimp at a time for 3 to 4 minutes or until golden brown. large bowl.

To Serve:  Spoon about 1/4 cup of the sauce over the shrimp and stir shrimp gently to coat. Serve immediately with the remaining chili sauce on the side.

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