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.

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Coconut Shrimp


Petite Sirloin and Coconut Shrimp at Ruby Tuesday


FRIED COCONUT SHRIMP
Ruby Tuesday Copycat Recipe

Serves 4

1 cup shredded sweetened coconut
1 cup bread crumbs
dash of salt
dash of freshly ground pepper
1 cup all-purpose flour
2 large eggs, beaten
36 large shrimp, peeled and de-veined
vegetable oil, for frying

In large bowl, mix the coconut, bread crumbs, salt and pepper. Place the flour, eggs, and bread crumb mixture into 3 separate bowls. Dredge the shrimp in flour and shake off excess. Next,dip the shrimp
thoroughly in the egg and rub against the side of the bowl to lightly remove excess. Finally, coat the
shrimp thoroughly with the bread crumb mixture. Lay out the shrimp on a plate until ready to fry.

Heat one inch of oil to 350 degrees. Fry the shrimp in batches until golden brown and cooked through, about 3 to 4 minutes per batch. Drain on paper towels.

Sweet and Hot Ginger Dipping Sauce:
1 cup orange marmalade
2 tablespoons orange juice
2 tablespoons lemon juice
1 teaspoon dry mustard
2 teaspoons horseradish
1 small piece ginger, pressed

Press the ginger in a garlic press. Combine the marmalade, orange and lemon juices in a food
processor. Mix in remaining ingredients. Chill. May be stored in refrigerator for up to two weeks.


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