Posted by Katie on May 6, 2010

Recipe: Outback’s Shrimp Enfuego

When­ever any­one asks me where I’d like to eat for din­ner, the first thing to pops into my head is Out­back Steak­house. I’ve had Prime Rib from many many places but I pre­fer it from Out­back by far. I guess you could call me an Out­back Prime Rib fan­girl, I’ll never tire of eat­ing there!

Not too long ago I decided I needed to change things up and order some­thing dif­fer­ent. I set­tled on the Shrimp En Fuego. It’s a lovely com­bi­na­tion of Shrimp, Mush­rooms and Toma­toes in a spicy cream sauce served over an open baked potato. Yum, huh? It seems that when we eat out, I almost always get some­thing heavy in mush­rooms since Matt refuses to eat them.

outback shrimp en fuego 400 Recipe: Outbacks Shrimp Enfuego

(Photo by Sarah Caron)

Since we don’t often eat out, I decided I’d try and wing it at home after find­ing a great sale on shrimp. The Inter­nets weren’t so help­ful for a recipe, so I gath­ered all the tips I could find about it and dived in. I can’t tell you how alike it is com­pared to Outback’s because I don’t have the option to try them next to eat other, but it turned out really good. Spicy.

Shrimp En Fuego

Serves 4, dou­bles perfectly

Ingre­di­ents: 100 2229 300x225 Recipe: Outbacks Shrimp Enfuego

  • 4 Baked pota­toes, prefer­ably with the skin salted and oiled
  • 1  jar Cheesy Ragu Clas­sic Alfredo Sauce (I was lazy and didn’t make my own)
  • 1 Table­spoon Chipo­tle Chili Powder
  • 3 table­spoon Chili Gar­lic Sauce (Com­monly called Rooster Sauce, and found in the eth­nic food sec­tion of most markets)
  • 1 pound fresh shrimp (frozen may be sub­sti­tuted, if thawed), deveined and tails removed.
  • 1 pound mush­rooms
  • 2 cloves gar­lic, minced or pressed
  • Salt and Pepper
  • 1 pack­age cherry toma­toes, halved.

Prepa­ra­tion: 100 2219 300x225 Recipe: Outbacks Shrimp Enfuego

  1. Pre­heat oven to 350°F.
  2. Scrub pota­toes and poke with a fork a cou­ple times. Rub the out­sides with olive oil then roll or rub with medium grind sea salt. Place in oven and cook until desired doneness.
  3. When pota­toes are almost done, com­bine alfredo sauce, chipo­tle pow­der, and chili gar­lic sauce in a medium sauce pan. Warm over medium heat, stir­ring occasionally.
  4. If you wish, the amount of chipo­tle and chili sauce can be adjusted now. I had to keep the spices low or The Hubs and The Boys wouldn’t eat it.

    100 2220 300x225 Recipe: Outbacks Shrimp Enfuego

    My food pho­tog­ra­phy isn’t very good, but you get the idea.

  5. While sauce is warm­ing, sauté shrimp, mush­rooms and minced gar­lic over medium high heat until shrimp is pink and mush­rooms are ten­der. Add salt and pep­per to taste.
  6. If you wish, you can add the sauce to the pan of shrimp and mush­rooms, mix­ing every­thing together, or keep them sep­a­rate. Place open potato on a plate, layer with shrimp and mush­rooms, then sauce with halved toma­toes on top. (It looks bet­ter that way. For the ease of feed­ing my horde I mix every­thing together.)
  7. Don’t for­get to turn off the oven.
  8. Enjoy!

100 2231 494x371 Recipe: Outbacks Shrimp Enfuego

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10 Comments
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10 Responses to “Recipe: Outback’s Shrimp Enfuego”

  1. Tary says:
    May 6, 2010 at 4:12 pm

    This was sooo yummy.….…..

    Reply
  2. Robert says:
    September 28, 2010 at 1:35 pm

    Looks amaz­ing. I’m going to try a shrimp diet (due to low calo­ries and good pro­tein), and these recipes will be great. Thanks for shar­ing.
    Robert´s last [type] ..Cincin­nati 6-Axis Elec­tro­chem­i­cal Grinder Bridge Mill

    Reply
  3. Leslie says:
    September 29, 2010 at 1:02 pm

    I am look­ing at this and I’m drool­ing. It looks like a great receipe and going to have to try to cook it myself. Looks absolutely delicioius.

    Leslie

    Reply
  4. Lisa says:
    October 3, 2010 at 2:22 pm

    This sounds won­der­ful I’m mak­ing shrimp tonight, thanks for sharing.

    Reply
  5. Runawayoctober says:
    October 27, 2010 at 5:49 am

    Run­away­oc­to­ber…

    […] some­thing about runawayoctober[…]…

    Reply
  6. Oscar says:
    December 6, 2010 at 10:37 am

    There are sev­eral recipes on the net right now, but the main dif­fer­ence between theirs and yours is you take pic­tures step-by-step to give peo­ple a good idea what you are doing and how you are doing it. I have really come to appre­ci­ate these types of recipes because I am more of a visual learner. I really have a hard time trans­lat­ing text into a gourmet meal. Keep up the good work!

    Reply
  7. Outback prime rib recipe says:
    June 3, 2011 at 6:32 pm

    […] Recipe: Outback’s Shrimp Enfuego | Run­away Octo­ber May 6, 2010 … I guess you could call me an Out­back Prime Rib fan­girl, I’ll never tire of eat­ing there! … […]

    Reply
  8. Sarah says:
    September 12, 2011 at 2:41 pm

    They use alfredo sauce and that rooster sauce…thats all :)

    Reply
  9. Sarah says:
    September 12, 2011 at 2:42 pm

    Oh..and they fry half a baked potato for the base

    Reply

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