Korean barbecue marinade, largely associated with meat and poultry dishes such as bulgogi (thin slices of sirloin) and kalbi (short ribs), has found its way into the Red Lobster seafood chain in the USA, which on September 27 announced the introduction of Korean BBQ Grilled Shrimp.
Korean BBQ Grilled Shrimp, the latest new product from Red Lobster, debuted in late September for a limited time run.“Why do people love Korean barbecue? Because it’s all about sweet, spicy sauces, and what happens when you add heat,” the restaurant operator’s website informs readers. “You’ll understand once you try these grilled shrimp glazed with soy ginger sauce spiked with gochujang, a red chili paste popular in Korea.”
“Our guests told us they love shrimp because it is highly appealing and familiar, and can be enjoyed in many ways from skewers to scampi to fried,” said Danielle Connor, senior vice president of menu strategy and development at Orlando, Florida-headquartered Red Lobster. “They also told us that Korean BBQ is a flavor that would entice them to make a special trip to the restaurant, so we’re excited to make it an option during Endless Shrimp.”
Parmesan Peppercorn Shrimp is a new option for diners at the Red Lobster chain. The Endless Shrimp promotion allows diners to eat as much shrimp as they like, any way they like, for a set price. Five flavors and preparations are available to choose, including two other new options: Parmesan Peppercorn Shrimp featuring hand-breaded shrimp topped with grated Parmesan and cracked black pepper, served with Meyer lemon aioli; and Garlic Sriracha-Grilled Shrimp featuring a spicy Garlic Sriracha sauce.
Garlic Sriracha-Grilled Shrimp has been added to the Red Lobster menu.During the limited time “all you can eat” period, diners choose two of their favorite shrimp preparations to start. Later, when ready, they may order additional shrimp preparations one at a time. The other options are Shrimp Scampi, Hand-Breaded Shrimp and Shrimp Linguini Alfredo.
“Our guests anticipate Endless Shrimp all year long. They love it because they are able to explore new flavors, while also still enjoying their classic favorites,” said Chef Dustin Hilinski, executive chef and director of culinary at Red Lobster. “This year, we’re excited to give them a twist on our popular hand-breaded shrimp by adding Parmesan and peppercorn. And, for those that like a bit of heat, the Sriracha is a great option. There’s truly something for everyone.”
