The Cheesecake Factory Restaurant is famous for their delicious one of a kind cheesecakes. They are selling online on their website for anywhere from $25 to $50. Why not make your favorite at home for a lot less. Read on to find out how to make these restaurant copycat recipes in your kitchen. The Cheesecake Factory Restaurant has some very creative items on the menu some of their most popular are their signature pasta dishes. Read on to find out how to make your favorite entrees at home.
Cheesecake Factory Recipe
1 tablespoon vegetable oil
4 oz. red and yellow peppers, diced
2 oz. yellow onions, diced
1 oz. celery, minced
1/2 oz. green bell peppers, diced
2 teaspoons garlic, minced
10 oz. shrimp (medium), deveined, tail-off
1 teaspoon Cajun spice blend
2 teaspoons flour
4 oz. Roma tomatoes, peeled, seeded, diced
8 oz. spicy broth (recipe below)
1 oz. green onions, chopped
8 oz. steamed white rice
2 teaspoons parsley, fresh, chopped
Recipes for these ingredients are readily available in cookbooks, magazines and on the internet. Spicy broth may be prepared with either chicken or shrimp stock. Tasso broth is best without any added cream in the recipe selected.
Place the shrimp into a small mixing bowl. Sprinkle the blackening spice and rice flour over the shrimp, tossing together until the shrimp are evenly coated with the spicy flour. Cover the bowl and set aside under refrigeration until needed.
Heat the vegetable oil in a non-stick saute pan set over medium-high heat. Add the vegetables into the pan and cook until the vegetables are tender and well caramelized. Add the garlic to the pan, stirring quickly to avoid burning. Add the shrimp and tomatoes into the pan. Stir the ingredients together until evenly combined.
Ladle the spicy broth and tasso sauce into the pan, gently stirring and tossing to incorporate. Continue to cook for approximately 2 minutes or until the sauce has thickened slightly and all of the ingredients are heated through. Toss together once or twice while cooking so that all of the ingredients cook evenly. Add the green onions into the pan, stirring gently together until evenly combined. Continue to cook the ingredients for another 5-10 seconds or until the shrimp are done. Pour the shrimp creole into the serving bowls. Place the white rice into the center area of the bowl on top of the shrimp creole. Garnish each bowl of shrimp creole with a sprinkle of chopped parsley.
Spicy Shrimp Broth:
Shells and heads from 2 pounds of shrimp, add 1 cup bottled clam juice if you don't have any heads
1 small onion, quartered
1 small inner celery stalk with leaves, coarsely chopped
1 bouquet garni (3 sprigs fresh thyme, 1 small bunch Italian parsley, and 1 bay leaf, tied together with cotton string)
2 teaspoons New Orleans style seafood seasoning
1/4 teaspoon cayenne pepper
2 quarts cold water
Combine the shells and heads, onion, celery, bouquet garni, seasoning, cayenne, and water in a 4-quart saucepan and slowly bring to a boil over medium heat. Reduce the heat to low and gently boil, partially covered, 1 hour. Strain through a colander lined with cheesecloth into another large pot, pressing on the ingredients and shaking them gently to extract the juices. Use stock immediately or cool quickly in an ice bath and store up to 3 days in the refrigerator or 6 months in the freezer.