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Hooters Buffalo Shrimp copycat recipe by Todd Wilbur

Hooters Buffalo Shrimp

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Menu Description: "It don't get no batter than this." 

With the double-entendre name and female servers (many of whom are also models), Hooters has become a company with critics. Several years ago a group of Hooters Girls in Minneapolis sued the company on grounds of sexual harassment, saying that the uniforms featuring shorts and tight T-shirts or tank tops were demeaning. Ultimately, the women dropped the suit. But more recently, the Equal Employment Opportunity Commission ordered the company to hire men on the foodservice staff. Hooters countered with a sarcastic million-dollar advertising campaign featuring a mustachioed man named "Vince" dressed in Hooters Girl getup. Once again, that suit was dropped.

Vice President of Marketing, Mike McNeil told Nation's Restaurant News, "Hooter's Girls are actually wearing more clothing than what most women wear at the gym or the beach. It's part of the concept. I don't think the world would be a better place if we had guys be Hooters Girls." You may agree or disagree, but the fact is that Hooters is currently the country's thirteenth largest dinner house chain and one of the fastest growing, with an increasing number of diners discovering Buffalo Shrimp, a delicious spin-off of Buffalo Chicken Wings.

Source: Top Secret Restaurant Recipes by Todd Wilbur.

Get This

_main
  • Vegetable oil for frying
  • ¼ cup butter
  • ¼ cup Crystal Louisiana Hot Sauce or Frank’s Red Hot Cayenne Sauce
  • Pinch ground pepper
  • Pinch garlic powder
  • 1/8 teaspoon paprika
  • 12 uncooked large shrimp
  • 1 egg, beaten
  • ½ cup milk
  • 1 cup all-purpose flour
Do This

1. Heat oil in a deep fryer to 375 degrees F. You want the oil deep enough to cover the shrimp completely.

2. Combine the butter, hot sauce, ground pepper, garlic powder, and paprika in a small saucepan over low heat. Heat until the butter is melted and the ingredients are well blended.

3. Prepare the shrimp by cutting off the entire shell, leaving only the last segment of the shell and the tailfins. Remove the vein from the back and clean the shrimp. Then, with a paring knife, cut a deeper slice where you removed the vein (down to the tail), so that you can spread open the meat. Be careful not to cut too deep. This will butterfly the shrimp.

4. Combine the egg with the milk in a small bowl. Put the flour into another bowl.

5. Dredge each shrimp in the milk mixture, then coat it with the flour. Make sure each shrimp is evenly coated. When you have coated all of the shrimp with flour, let them sit for about 10 minutes in the refrigerator before frying.

6. Fry the shrimp in the hot oil for 7 to 10 minutes or until the tip of each tail begins to turn dark brown. Remove the shrimp from the oil to paper towels briefly, to drain.

7. Quickly put the shrimp into a large bowl, add the hot sauce and stir, coating each shrimp evenly. You could also use a large plastic container with a lid for this. Put all the shrimp inside, add the sauce, put on the lid, then gently turn the container over a few times to coat all of the shrimp. Serve with wedges of lemon on the side.

Serves 3 to 4 as an appetizer.

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    The original Mexican dish barbacoa was traditionally prepared by cooking almost any kind of meat goat, fish, chicken, or cow cheek meat, to name just a few, in a pit covered with leaves over low heat for many hours, until tender. When the dish made its way into the United States via Texas the word transformed into "barbecue" and the preparation changed to incorporate above-ground techniques such as smoking and grilling.

    The good news is that we can re-create the beef barbacoa that Chipotle has made popular on its ginormous burritos without digging any holes in our backyard or tracking down a local source for fresh cow faces. After braising about 30 pounds of chuck roasts, I finally discovered the perfect Chipotle Mexican Grill barbacoa burrito copycat recipe with a taste-alike adobo sauce that fills your roast with flavor as it slowly cooks to a fork-tender delicacy on your stovetop over 5 to 6 hours.

    Part of the secret for great adobo sauce is toasting whole cumin seeds and cloves and then grinding them in a coffee grinder (measure the spices after grinding them). Since the braising process takes so long, start early in the day and get ready for a big dinner, because I've also included clones here for Chipotle's pico de gallo, pinto beans, and delicious cilantro-lime rice to make your burritos complete. You can add your choice of cheese, plus guacamole and sour cream for a super-deluxe clone version. 

    If you prefer chicken burritos, head on over to my clone recipe for Qdoba Grilled Adobo Chicken

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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  • Score: 5.00 (votes: 8)
    Cheesecake Factory Avocado Eggrolls

    Menu Description:  "Chunks of Fresh Avocado, Sun-Dried Tomato, Red Onion and Cilantro Deep Fried in a Crisp Chinese Wrapper."

    In 1995, Forbes Magazine named The Cheesecake Factory in its list of the 200 best small companies in America. At more than 90 stores now, The Cheesecake Factory plans to continue growing at a rate of about 11 new restaurants per year, and still does not franchise.

    The Avocado Eggrolls are one of the most popular appetizers on the menu at the Cheesecake Factory, and it's not hard to see why. The combination of avocado, sun-dried tomatoes, and the cilantro-tamarind sauce makes this one of the tastiest appetizers I've had at any restaurant chain. The trickiest part of this Cheesecake Factory avocado egg rolls recipe might be finding the tamarind pulp at your market. It's a brown, sticky pulp that looks like pureed prunes, and can be found in the spice section or near the ethnic foods—or try a Middle Eastern market. The pulp sometimes contains the large seeds of the fruit, so be sure to remove them before measuring. If you can't find the tamarind paste, you can get by substituting smashed raisins or prunes.

    Find more of my famous appetizer copycat recipes here

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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  • Score: 5.00 (votes: 2)
    Red Lobster New England Clam Chowder

    Rather than going through the tedious (and more expensive) task of steaming fresh clams and dicing up all the good parts, we can use the more affordable and convenient canned clams found in any supermarket. Just remember to not toss out the clam juice in the cans when you open them, since you'll need that flavorful liquid in the first step.

    Click here to see if I've cloned more of your favorites from Red Lobster.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 5.00 (votes: 9)
    P.F. Chang's Chang's Spicy Chicken

    Menu Description: "Lightly-dusted, stir-fried in a sweet Szechwan sauce."

    The delicious sweet-and-spicy secret sauce is what makes this dish one of P. F. Chang's top picks. Once the sauce is finished all you have to do is saute your chicken and combine. You'll want to cook up some white or brown rice, like at the restaurant. If you can't find straight chili sauce for this recipe, the more common chili sauce with garlic in it will work just as well.

    Check out my other P.F. Chang's clone recipes here

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 5.00 (votes: 1)
    Olive Garden Sicilian Scampi

    Menu Description: "Large shrimp sauteed in extra-virgin olive oil with white wine, garlic and lemon."

    Once you have the onion, garlic and parsley all chopped up, my Olive Garden Sicilian scampi recipe takes only a few minutes to assemble. Cooks at Olive Garden speed up the process by using what they call "scampi butter"—chilled blocks of butter with all the spices, garlic, and onions already in it—so that each serving is prepared quickly and consistently without any tedious measuring.

    When the shrimp is done, each one is placed on the inside end of five toasted Italian bread slices (you can also use a French baguette) and a delicious sauce is poured over the top. I've included diced roma tomato here as an optional garnish, since one Olive Garden used it, but another location on the other side of town did not. As for the shrimp, use medium-size (they're called 31/40) that are already peeled, but with the tails left on. Butterfly the shrimp by slicing almost all the way through the middle. As the shrimp cooks, they will curl and spread open.

    Scampi lovers will also enjoy my clone recipe for Olive Garden Chicken Scampi. You can snag that recipe here.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 4.81 (votes: 47)
    Cinnabon Cinnamon Rolls

    In early 1985, restaurateur Rich Komen felt there was a specialty niche in convenience-food service just waiting to be filled. His idea was to create an efficient outlet that could serve freshly made cinnamon rolls in shopping malls throughout the country. It took nine months for Komen and his staff to develop a cinnamon roll recipe he knew customers would consider the "freshest, gooiest, and most mouthwatering cinnamon roll ever tasted." The concept was tested for the first time in Seattle's Sea-Tac mall later that year, with workers mixing, proofing, rolling, and baking the rolls in full view of customers. Now, more than 626 outlets later, Cinnabon has become the fastest-growing cinnamon roll bakery in the world.

    Source: More Top Secret Recipes by Todd Wilbur.

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  • Score: 4.71 (votes: 28)
    Cracker Barrel Hash Brown Casserole

    Menu Description: "Made from scratch in our kitchens using fresh Grade A Fancy Russet potatoes, fresh chopped onion, natural Colby cheese and spices. Baked fresh all day long."

    In the late sixties Dan Evins was a Shell Oil "jobber" looking for a new way to market gasoline. He wanted to create a special place that would arouse curiosity, and would pull travelers off the highways. In 1969 he opened the first Cracker Barrel just off Interstate 40 in Lebanon, Tennessee, offering gas, country-style food, and a selection of antiques for sale. Today there are over 529 stores in 41 states, with each restaurant still designed as a country rest stop and gift store. In fact, those stores which carry an average of 4,500 different items apiece have made Cracker Barrel the largest retailer of American-made finished crafts in the United States.

    Those who know Cracker Barrel love the restaurant for its delicious home-style breakfasts. This casserole, made with hash brown-sliced potatoes, Colby cheese, milk, beef broth, and spices is served with many of the classic breakfast dishes at the restaurant. The recipe here is designed for a skillet that is also safe to put in the oven (so no plastic handles). If you don't have one of those, you can easily transfer the casserole to a baking dish after it is done cooking on the stove.

    Love Cracker Barrel? Check out my other clone recipes here.

    Source Top Secret Restaurant Recipes by Todd Wilbur.

     

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  • Score: 4.97 (votes: 33)
    P.F. Chang's Mongolian Beef

    Menu Description: "Quickly-cooked steak with scallions and garlic."

    Beef lovers go crazy over this one at the restaurant. Flank steak is cut into bite-sized chunks against the grain, then it's lightly dusted with potato starch (in our case we'll use cornstarch), flash-fried in oil, and doused with an amazing sweet soy garlic sauce. The beef comes out tender as can be, and the simple sauce sings to your taste buds. I designed this recipe to use a wok, but if you don't have one a saute pan will suffice (you may need to add more oil to the pan to cover the beef in the flash-frying step). P. F. Chang's secret sauce is what makes this dish so good, and it's versatile. If you don't dig beef, you can substitute with chicken. Or you can brush it on grilled salmon.

    I've cloned a lot of the best dishes from P.F. Chang's. Click here to see if I coped your favorite.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 5.00 (votes: 17)
    Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake

    Menu Description: "Our creamy cheesecake with chunks of white chocolate and swirls of imported seedless raspberries throughout. Baked in a chocolate crust and finished with white chocolate shavings and whipped cream."

    Heres how to recreate a home version of the cheesecake that many claim is the best they've ever had. Raspberry preserves are the secret ingredient that is swirled into the cream cheese that's poured into a crumbled chocolate cookie crust. Yum. No wonder this cheesecake is the number one pick from the chain's massive list of cheesecake choices.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.
     

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  • Score: 4.44 (votes: 9)
    Panda Express Orange Flavored Chicken

    This delicious crispy chicken in a citrusy sweet-and-sour chicken is the most popular dish at the huge Chinese take-out chain. Panda Express cooks all of its food in woks. If you don't have one of those, you can use a heavy skillet or a large saute pan.

    Source: Even More Top Secret Recipes by Todd Wilbur.

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  • Score: 5.00 (votes: 1)
    Bull's-Eye Original BBQ Sauce

    Some say it's the best off-the-shelf barbecue sauce in the business. That secret combination of molasses, liquid smoke, and spices makes this stuff irresistible on chicken, ribs, or a juicy hamburger. Keep it fresh for your next cookout by whipping up your own Bull's-Eye BBQ sauce at home, from scratch with my recipe below.

    Try more famous sauce recipes here.

    Source: Even More Top Secret Recipes by Todd Wilbur.

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  • Score: 4.30 (votes: 10)
    Jack in the Box Taco

    Older than both McDonald's and Burger King, Jack in the Box is the world's fifth-largest hamburger chain, with 1,089 outlets by the end of 1991 in thirteen states throughout the West and Southwest. The restaurant, headquartered in San Diego, boasts one of the largest menus in the fast food world.

    The Jack in the Box Taco has been served since the inception of the chain, with very few changes over the years. I've duplicated this classic here in my Jack In the Box taco recipe below for you to enjoy anytime.

    If you're a fan of Jack in the Box Jumbo Jack or any of Jack's Shakes click here for my clone recipes.

    Source: Top Secret Recipes by Todd Wilbur.

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  • Score: 4.50 (votes: 6)
    Outback Steakhouse Kookaburra Wings

    Menu Description: "Known as Buffalo chicken wings here in the States."

    No, Outback Steakhouse is not the country's largest importer of Australian woodland kingfisher wings. Despite the name, these tasty wings don't come from the wild birds also known as kookaburras. Instead, this appetizer is made the old fashioned way—with good old American chickens. And as with the traditional recipe, these wings are coated with Louisiana hot sauce; but it's the breading that makes them unique. In my Outback Steakhouse kookaburra wings recipe, I use a secret blend of powdered cheese sprinkles and spices that closely duplicates the taste of the original. Kraft powdered cheese can be found near the Kraft Parmesan cheese or near the macaroni and cheese kits in your supermarket. If you can't track it down, use Molly McButter cheese sprinkles. If you can't find that, get a box of Kraft Macaroni and Cheese (it's cheap) and use the cheese inside it.

    Wings aren't the only thing I've cloned from Outback. You can find my recipes for their Bushman Bread, Bloomin' Onion and many more entrées, salad dressings, and desserts here

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 5.00 (votes: 2)
    Cheesecake Factory Bang-Bang Chicken and Shrimp

    Menu Description: "A spicy Thai dish with the flavors of curry, peanut, chili, and coconut. Sauteed with vegetables and served over rice."

    The Cheesecake Factory Bang Bang Chicken & Shrimp dish ranks very high among the most frequent entrée recipe requests I receive, and anyone who is a fan of Thai dishes falls in love with it. I dig recipes that include scratch sauces that can be used with other dishes. The curry and peanut sauces here are good like that. They can, for example, be used to sauce up grilled skewers of chicken or other meats, or as a flavorful drizzle onto lettuce wraps. 

    But even though I've included the peanut sauce recipe from scratch here, you can take the quick route and save a little prep time by picking up a pre-made sauce found near the other Asian foods in the market. Since the sauce is used sparingly in a drizzle over the top of this dish, it won't make a big difference which way you go. This recipe produces two Cheesecake Factory-size servings—which is another way of saying "huge." If your diners aren't prepared to process the gargantuan gastronomy and you're all out of doggie bags, you can easily split my Cheesecake Factory Bang-Bang Chicken and Shrimp recipe into four more sensible portions.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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I'm Todd Wilbur, Chronic Food Hacker

For over 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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