Surf And Turf Stir Fry Recipe By Tasty Food

ASIAN SURF AND TURF

Steps:

• Prepare Steak: If moist, pat steak dry using paper towels. Thinly slice against grain into 1/4 inch thick strips (Note 5), and toss with corn starch in large bowl until well coated. Set aside.
• Prepare Shrimp: Peel and remove veins from shrimp. If moist, pat dry with paper towels. Set aside.
• Make Sauce: Add all sauce ingredients to small saucepan. Occasionally stirring, bring to simmer over medium-low heat, about 5 minutes. Once simmering, reduce to low heat to keep sauce warm; meanwhile, proceed to next step.
• Cook Steak: Heat oil in large wide pan (Note 6) over medium heat for a few minutes or until hot. Add sliced beef to hot pan and cook until mostly browned, a few minutes, stirring frequently. Transfer to plate.
• Cook Shrimp: Add shrimp to now-empty pan in single layer. Cook until turning pink around edges, then flip and cook for another minute or until cooked through.
• Finish & Serve: Return beef to pan and pour sauce on top. Stir for a minute to let beef and shrimp soak up sauce. Turn off heat. Stir in scallions and serve immediately (Note 7).

CAJUN SURF AND TURF PASTA

Steps:

• Cook the fettucine according to the package instructions, then drain and set aside.
• Sprinkle the steak and shrimp with 1 teaspoon each of the Cajun seasoning, along with a pinch of salt and pepper. Toss to coat.
• Heat the butter and olive oil in a large cast-iron skillet over medium-high heat. When the butter has melted and the oil is hot, add the steak and shrimp and cook until the steak has browned on all sides and the shrimp are opaque and almost cooked through, about 3 minutes. Remove the steak and shrimp to a plate with a slotted spoon.
• Add the bell peppers and onion to the same skillet, then sprinkle over the remaining teaspoon Cajun seasoning. Cook until the veggies begin to blacken, 1 to 2 minutes. Add the tomatoes and garlic, then stir gently for an additional 30 seconds. Add the chicken stock and wine, stirring to release all the flavors from the bottom of the skillet. Allow to cook for a couple minutes, then reduce the heat slightly. Add the cream, Worcestershire sauce and hot sauce, then continue to cook until the sauce has started to thicken. Taste and adjust the seasonings as needed.
• Add the steak and shrimp back to the skillet along with any juices left on the plate, then stir. Add the fettuccine and toss to combine.
• Garnish the skillet with the scallions and parsley, then serve and enjoy.

SURF & TURF

Steps:

• In a small skillet, saute garlic in 2 teaspoons oil until tender; remove from the heat. In a small bowl, combine the parsley, green onions, thyme, lemon zest, salt, pepper, cayenne and reserved garlic. Set aside 1/2 cup for crumb topping. , Add softened butter to remaining herb mixture; mix well. Shape into a 1-in.-thick log; wrap and refrigerate for 30 minutes or until firm., For crumb topping, combine the bread crumbs, melted butter and reserved herb mixture; set aside., Preheat oven to 375°. Split lobster tails in half lengthwise. With cut side up and using scissors, cut along the edge of shell to loosen the cartilage covering the tail meat from the shell; remove and discard cartilage., Place lobster tails on a baking sheet; top with reserved crumb topping. Bake, uncovered, until meat is firm and opaque and crumbs are golden brown, 15-20 minutes., Meanwhile, sprinkle steaks with coarse pepper. In a large skillet over medium heat, cook steaks in remaining oil until meat reaches desired doneness, 4-5 minutes on each side (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Unwrap herb butter; cut four 1/4-in. slices from log. Place 1 slice on each steak. Serve with lobster. Rewrap remaining butter; refrigerate for 1 week or freeze for up to 3 months.

SURF AND TURF STEAK ROLL UP RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C)
• Add 1 tablespoon of salt to a large pot of water and bring to a boil over high heat. Once the water is boiling, add the lobsters, heads first, leaving the rubber bands on the claws. Once the water returns to a boil, boil the lobsters for 10 minutes.
• Use tongs to remove the lobsters and transfer to a cutting board. Let cool for 5-10 minutes. Use scissors to snip off the rubber bands of the claws. With one hand, hold the body of the lobster, and with the other hold the tail. Use your hands to twist the tail off and remove it from the body. Twist the claws off where the leg and body meet.
• Use a pair of kitchen shears to make an incision at the top of the tail, then snip through to the base. Snap the shell back and remove the tail meat.
• Twist the legs at the joints to separate from the claws. Use kitchen shears to cut through the shells and remove the leg and claw meat.
• Roughly chop the lobster meat and add to a medium bowl, along with the cream cheese, 1 teaspoon of salt, and ½ teaspoon of pepper. Use a rubber spatula to mix well.
• Lay a piece of plastic wrap over a cutting board. Pat the flank steak dry with paper towels, then place on the plastic wrap and cover with another sheet. Use a meat mallet to pound out to ¼-inch thick.
• Remove the plastic wrap, then season the steak on both sides with the remaining 2 teaspoons of salt and teaspoon of pepper.
• Spread the lobster mixture in an even layer over the steak. Starting from the short end, gently roll the steak into a log shape. Secure the roll with toothpicks.
• Heat the olive oil in a large cast-iron or stainless steel pan over medium-high heat. When the oil begins to shimmer, add the steak roll and cook for 3-4 minutes on one side, until browned. Using 2 sets of tongs, gently turn the roll over and sear on the other side for 3-4 minutes, until browned.
• Transfer the pan to the oven and roast for 27-30 minutes, until the internal temperature of the steak reaches 145°F (63°C).
• Remove the steak roll from the pan and transfer to a cutting board. Let rest for 10 minutes.
• Make the cream sauce: In a large pan, melt the butter over medium-high heat. Add the garlic and stir for 30 seconds, until fragrant.
• Add the white wine and cook for 3 minutes, until reduced by half.
• Add the heavy cream, salt, and pepper, and cook for 7 minutes, whisking frequently, until slightly thickened and reduced by half.
• Add the parsley and whisk to combine.
• Remove the toothpicks from the steak roll, then slice into 1-inch thick pieces. Transfer to a platter and pour the cream sauce on top, then garnish with more parsley.
• Enjoy!

SURF AND TURF STIR-FRY

Steps:

• Instructions Add the noodles to a large bowl and cover completely with boiling water, let stand for 8-10 minutes, or until cooked. Drain, rinse with cold water and set aside. Add 3 Tbsp. of sesame oil to a very hot wok over high heat. Cook the flank steak until lightly browned and cooked throughout, about 3 minutes. Set the steak aside and return the wok to the burner with 3 more Tbsp. of sesame oil. Cook the shrimp until lightly browned and cooked throughout, about 3 minutes. Set the shrimp aside and return the wok to the burner with 3 more Tbsp. of sesame oil. Cook the vegetables for 3-4 minutes. or until cooked and hot. Add the cooked steak and shrimp back in, along with the teriyaki sauce and green onions. Mix to combine. Serve with the rice noodles.

MOM'S SURF AND TURF

Steps:

• Scallops should be the same size as the beef pieces. Marinate both beef and scallops in red wine, ginger, scallions, garlic and 2 tablespoons of cornstarch for 20 minutes. In a hot wok coated with oil, add marinated beef/scallop with the marinade and stir fry 1 to 2 minutes, stirring constantly. Add 2 tablespoons oyster sauce and sugar. Check for seasoning. Add the snap peas and heat through. Beef/scallops should be medium-rare.
• To make an extra glaze, add chicken stock and 1 tablespoon of oyster sauce to the wok. Make a slurry from 1 tablespoon of chicken stock and 1 tablespoon of cornstarch and add to wok. Heat mixture until it thickens slightly and pour over finished dish.
• PLATING Serve beef/scallops on top of rice cakes and garnish with scallions.

SURF AND TURF PHILLY CHEESESTEAK

Steps:

• Gently toss together the crabmeat and seafood seasoning in a medium bowl and then refrigerate.
• Melt 2 tablespoons of the butter on a griddle or in a large skillet over medium heat. Add the onions, 1 tablespoon of the soy sauce and 1 tablespoon of the Worcestershire sauce and cook until the onions start to soften, about 5 minutes. Raise the heat to high, add the beef and cook, adding more butter if needed and breaking up the meat with a spatula. Stir in the remaining soy sauce and Worcestershire sauce, sprinkle with salt and pepper and continue to cook until the beef is no longer pink, about 2 minutes.
• Stir in the cherry peppers and push the beef and onions over to the side of the griddle and cover with the cheese slices. Melt the remaining 1 tablespoon butter in the cleared area of the griddle, add the crabmeat and cook just until warmed through, about 2 minutes.
• Spread both sides of the rolls with Have Mercy Sauce. Top the bottom half of the rolls with the beef and onion mixture and crabmeat. Cover with the top half of the rolls.
• Stir together the mayonnaise, mustard, pickle brine, hot sauce and seafood seasoning in a small bowl until smooth. The sauce keeps, refrigerated in an airtight container, for up to a week.

SURF AND TURF STIR FRY RECIPE - (4/5)

Steps:

• Combine shrimp, ginger, cayenne pepper, garlic, sesame seeds and black pepper in a large plastic food storage bag. Allow to marinate in the refrigerator. Heat sesame oil in a large wok or skillet and sear beef, add red bell pepper and saute 3 to 4 minutes to soften slightly Add teriyaki sauce. Add peas and shrimp with seasoning; saute 4 minutes or until shrimp are opaque. Add water chestnuts stir an additional 2 minutes add thick parts of bok choy and stir 2 minutes. Stir cornstarch into chicken broth and add to wok; cook, stirring until mixture boils ad bok choy greens, stir 1 minute. Sprinkle with salt. Spoon shrimp mixture over rice. • •

CAJUN SURF AND TURF

Steps:

• Preheat the oven to 475 degrees F.
• For the seasoning: Combine the garlic powder, paprika, black pepper, salt and cayenne.
• For the surf and turf: Rub 1 tablespoon of the butter over the tenderloin then sprinkle lightly with the Cajun seasoning. Place in the oven for approximately 25 to 30 minutes.
• After about 25 minutes check the tenderloin; you want a temperature of 120 to 125 degrees F on a meat thermometer for medium rare to rare. Remove the tenderloin from the oven and rest it for 10 to 15 minutes.
• In another skillet, add 3 tablespoons of the butter and heat to melt. Throw in the onions, green peppers and red peppers, then cook until golden brown and colored, but still somewhat crisp, a couple of minutes. Add the garlic and cook around for 30 to 45 seconds. Remove the veggies to a plate.
• Heat the same skillet over high heat, and then pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the skillet to deglaze. Reduce the heat to medium-low heat and pour in the cream, stirring or whisking constantly. Cook the sauce until the cream starts to thicken the mixture, a few minutes. Taste and adjust the seasoning as needed.
• Add the cooked vegetables to the sauce, making sure to include all the juices that have drained onto the plate. Stir and cook until the mixture is bubbly and hot, 1 to 2 minutes.
• Next add the remaining 2 tablespoons butter to a skillet and melt the butter over high heat. Throw the shrimp into the skillet and sprinkle them lightly with some of the remaining Cajun seasoning. Cook the shrimp until opaque and deep golden brown with some dark brown parts. Remove from the skillet and set aside.
• Serve the veggies and shrimp in their skillets and the tenderloin on a platter.

EASY SURF 'N' TURF FAJITAS

Steps:

• In large sauté pan, heat olive oil.
• Add flank steak and chicken breast, cook until outside is slightly browned.
• Add onions, peppers, and jalapenos. After onions and peppers begin to soften, add mushrooms and cooked shrimp. Followed by paprika, garlic, salt, and pepper. Mix well.
• Once meat is thoroughly cooked and vegetables are done, add fajita or taco seasoning. You may need to add water. Follow directions on packet (personally, we don't have a certain amount, we just add until we're happy with it.).
• Serve on soft tortillas.
• Great additions to this recipe are: salsa, sour cream, Mexican cheese, lettuce, tomatoes, and even refried beans!