SURF AND TURF: STEAK AND SHRIMP RECIPE
Make your own surf and turf with garlic butter at home! The classic steak and shrimp recipe is perfect for special occasions or date nights in.
Provided by Maya Krampf
Categories Main Course
Time 20m
Number Of Ingredients 10
Steps:
- In a small bowl, mash together the butter, garlic rosemary, thyme and parsley. Store in the fridge until ready to use.
- If possible, take the steaks out of the fridge 30 minutes before cooking, to let them come to room temperature.
- Brush steaks on both sides with olive oil. Season both sides generously with salt and pepper, patting to help the seasonings stick.
- Heat a cast iron grill pan over medium-high heat for 2-3 minutes, until very hot.
- Add the steaks and cook for 4-5 minutes, until browned on the bottom. Flip and cook for 2-7 minutes, until done to your liking.* Rare: 120 degrees (49 degrees C), 1-2 minutes* Medium Rare: 130 degrees (54 degrees C), 2-4 minutes* Medium: 140 degrees (60 degrees C), 4-6 minutes* Medium Well: 150 degrees (66 degrees C), 6-8 minutes* Well Done: 160 degrees (71 degrees C), 8-10 minutes
- Remove the steaks from the pan. Cover to let them rest and keep them warm.
- Turn off heat. Wait for the pan to stop smoking, then lightly wipe down the pan if it has any pieces left.
- With the heat off but while the pan is still hot, add 2 tablespoons of garlic butter in smaller chunks. (Reserve the rest of the garlic butter for the steaks later.) Move the butter pieces around as they melt, so that the melted butter coats the pan evenly.
- Once butter melts, turn on heat to medium. Quickly add the shrimp in a single layer. Cook for 1-3 minutes per side, until opaque and golden.
- Serve steaks with a pat (1 tablespoon) of garlic butter on top. Serve shrimp alongside the steaks, with garlic butter from the pan poured over them, and a squeeze of lemon, if desired.
Nutrition Facts : Calories 594 kcal, Carbohydrate 1 g, Protein 52.8 g, Fat 40.9 g, SaturatedFat 11.6 g, Cholesterol 260.1 mg, Sodium 1685.5 mg, Fiber 0.2 g, Sugar 0.1 g, ServingSize 1 serving
STEAK AND SHRIMP TACO BAR
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h35m
Yield 100 servings
Number Of Ingredients 11
Steps:
- Heat 2 very large grill pans or griddles to high heat.
- Mix together the salt, oregano, chili powder, black pepper, cumin, garlic powder and cayenne pepper in a bowl.
- Put the steak cubes and shrimp in separate large bowls. Sprinkle the spice mixture evenly over both and toss to ensure the steak and shrimp are well coated.
- Add some oil to the grill pans and, working in batches, grill the shrimp on one grill pan until they turn from translucent to opaque, and the steak on the other grill pan to medium rare, 3 to 5 minutes per batch. Clean and re-oil the grill pans between batches.
- Serve with the taco bar fixings of your choice.
SPECIAL SEAFOOD KABOBS
Grilling might become a year-round affair when you taste these scrumptious kabobs from Marie Rizzio of Interlochen, Michigan. This elegant entrée combines plump shrimp, tender swordfish and scallops with chunks of veggies and pineapple.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first five ingredients. Pour 1/4 cup into a large resealable plastic bag; add the swordfish, scallops and shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Wrap a bacon piece around each scallop. On four metal or soaked wooden skewers, alternately thread the scallops, swordfish, shrimp, vegetables and pineapple., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill seafood, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until fish just turns opaque, shrimp turn pink, and scallops are firm and opaque, basting occasionally with reserved marinade. ,
Nutrition Facts : Calories 382 calories, Fat 20g fat (3g saturated fat), Cholesterol 110mg cholesterol, Sodium 709mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 3g fiber), Protein 33g protein.
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- Heat a large grill pan or cast iron pan over high heat. Lightly grease the pan with oil. Pat steaks dry with a paper towel. Brush each side lightly with ½ tbsp of oil and generously season with salt.
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