Longhorn Southwest Shrimp Recipes

LONGHORN WILD WEST SHRIMP

Steps:

• Add oil to a frying pan, pot, or to the insert to your Instant Pot. If using the Instant Pot, set to high saute. Mix flour, salt, and pepper and place in a bowl. Place milk in another bowl. Dredge the shrimp in the milk, then the flour mixture, and shake off excess. Fry in oil until cooked - remove with a slotted spoon and put on a paper towel. Repeat with all shrimp. Melt butter and garlic and lemon. If you are using your Instant Pot, remove the oil, clean out the pot, and place these ingredients in there. Add peppers and about 1.5 tablespoons of the seasoning and saute over low heat. Drizzle the sauce and peppers over the top of the shrimp and serve with ranch dressing

LONGHORN STEAKHOUSE WILD WEST SHRIMP COPYCAT RECIPE

Steps:

• Heat 1" oil on medium high heat. In a medium bowl add a dash of salt and pepper to the cup of flour. Dredge shrimp and cook for about 2 minutes or until golden brown. Remove with slotted spoon and drain on paper towels. Transfer to serving dish.
• In another skillet, melt butter on medium high heat. Add lemon juice and peppers and sauté for 5 minutes. Lightly sprinkle mixture with Prairie Dust (you will not use it all) and pour over shrimp.
• Mix all prairie dust ingredients together. Store in a covered container. Note: Lightly sprinkle the prairie dust on the shrimp mixture. You will not use it all. Store the remaining prairie dust in a covered container.
• Serve with ranch dressing.

LONGHORN STEAKHOUSE WILD WEST SHRIMP RECIPE - (3.9/5)

Steps:

• Fry the shrimp in oil in a deep skillet until done. Drain and pat dry with paper towel. Place 1 stick of butter in sauce pan add lemon juice and melt together. Make the prairie dust and mix together and store in container. Add fried shrimp and some prairie dust and cherry peppers to saucepan. Simmer on low heat till flavors mix. Serve with ranch dressing.

LONGHORN'S WILD WEST SHRIMP W/PRAIRIE DUST

Steps:

• 1. Mix all Prairie Dust ingredients and store in a container. This makes extra which can be used on a big, juicy ribeye steak sprinkled on after cooking or used as a rub.
• 2. Fry shrimp in large skillet according to package directions. Drain and pat dry with a paper towel.
• 3. Place stick of butter in a large saucepan with juice of 1 lemon. Heat over medium low heat until butter is melted.
• 4. Add fried shrimp, cherry peppers and 1 1/2 teaspoons Prairie Dust mixture. Mix together and simmer on low heat until flavors mix, about 5 minutes.
• 5. Transfer to serving dish and dip in Ranch dressing. Simply divine! Hope you enjoy it as much as Lexi and I do!

LONGHORN STEAKHOUSE WILD WEST SHRIMP

Steps:

• Fry the shrimp in oil in a deep skillet until done.
• Drain and pat dry with paper towel.
• Place 1 stick of butter in sauce pan add lemon juice and melt together.
• Make the prairie dust and mix together and store in container.
• Add fried shrimp and some prairie dust and cherry peppers to saucepan.
• Simmer on low heat till flavors mix.
• Serve with ranch dressing.

THE LONGHORN

Steps:

• Make the habanero syrup: Combine the sugar and water in a small saucepan. Bring to a simmer over medium heat, stirring to dissolve the sugar. Let cool. Combine 3 tablespoons of the simple syrup with the habanero in a liquid measuring cup; muddle the habanero with the syrup.
• Make the drink: In a separate liquid measuring cup, muddle together the lime juice, pineapple and cilantro. Stir in the cloves, cinnamon, seltzer, mango nectar and 1 to 2 tablespoons of the habanero syrup. Add ice and mix well until cold.
• Strain the drink into a martini glass.

LONGHORN WILD WEST SHRIMP RECIPE - (4.5/5)

Steps:

• Fry shrimp Drain Place 1 stick of butter in sauce pan add lemon juice Melt together Add fried shrimp and prairie dust and cherry pepper simmer on low heat till flavors mix Serve with ranch dressing Longhorn Prairie Dust Makes about 2 1/2 cups 1/2 cup paprika 1/4 cup kosher salt, finely ground 1/4 brown sugar 2 tablespoons mustard powder 1/4 cup chili powder 1/4 cup ground cumin 2 tablespoons ground black pepper 1/4 cup granulated garlic 2 tablespoons cayenne Mix all ingredients and store in a tightly covered container. You'll want to keep some in a shaker next to the grill or stove. Keeps indefinitely but won't last long.