Spicy Surf And Turf Recipes

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SPICY SURF-N-TURF TRIO



Spicy Surf-N-Turf Trio image

Provided by Marcela Valladolid

Categories     main-dish

Time 36m

Yield 4 servings

Number Of Ingredients 17

1 boneless, skinless chicken breast half
4 ounces flank steak
8 raw jumbo shrimp, peeled, tails left intact, and deveined
Olive oil, for drizzling
Salt and freshly ground black pepper
Salt and freshly ground black pepper
6 scallions
1 small panela cheese or 1 ball fresh mozzarella cheese, sliced
3 tablespoons olive oil
1/4 white onion
3 whole tomatoes
2 garlic cloves
4 dried California or New Mexico chiles, stemmed, seeded, and torn into pieces
1 teaspoon crumbled dried oregano
1 teaspoon cumin seeds
2 cups water
6 to 8 (6-inch) corn tortillas, warmed

Steps:

  • Put a grill pan over medium-high heat or preheat a gas or charcoal grill.
  • In a large bowl, drizzle the chicken, flank steak, and shrimp with olive oil and season on all sides with salt and pepper, to taste. Grill the chicken until cooked through, about 6 to 8 minutes per side. Grill the flank steak to desired doneness, about 5 minutes per side for medium. Transfer the chicken and steak to a cutting board and let the meat rest for 5 minutes before slicing. Grill the shrimp until just cooked through, about 3 minutes per side. Grill the scallions until brown, about 2 to 3 minutes per side.
  • Grill the cheese for 10 seconds on each side. Transfer the shrimp, scallions and cheese to a large plate.
  • Sauce:
  • In a large heavy saucepan, heat 2 tablespoons of the oil over medium-high heat. Add the onion, tomatoes, and garlic. Cook until the onion is golden and very soft, about 8 minutes. Add the chiles, oregano, and cumin. Stir until fragrant, about for 2 minutes. Stir in 1 cup water and bring to a boil. Reduce heat to medium-low and simmer until the chiles are soft, about 2 minutes. Let the mixture cool slightly, about 5 minutes. Transfer the mixture to a blender or food processor, add the remaining 1 cup of water and blend until smooth. Strain the sauce into a medium saucepan and simmer until slightly thickened, about 5 to 8 minutes. Season with salt and pepper, to taste.
  • Cut the chicken and flank steak into 3/4-inch-wide strips. Arrange the chicken strips, steak strips, shrimp, scallions, and cheese slices around the edges of a heatproof dish. Pour the warm sauce into the center. Serve very hot, with tortillas to make tacos.

SURF AND SURF RECIPE BY TASTY



Surf And Surf Recipe by Tasty image

Here's what you need: lobster tail, salmon fillet, large shallot, fresh thyme, blackened spice, fettuccine, heavy cream

Provided by Kristoffer Davis

Yield 1 serving

Number Of Ingredients 7

1 lobster tail
1 salmon fillet, 4 ounce (115 G)
1 large shallot
1 tablespoon fresh thyme
2 tablespoons blackened spice
1 oz fettuccine
3 cups heavy cream

Steps:

  • Cut the lobster tail down the top center and pull lobster meat from the shell. Place on a sheet pan.
  • Place salmon fillet on the same sheet pan, skin side-up. Place in a pre-heated, 350°F oven. Cook for 12-15 minutes until salmon is cooked through and lobster meat is opaque.
  • Mince the shallots and place in a sauce pan with thyme and blackened spices. Sweat for 5 minutes.
  • Add heavy cream and reduce.
  • In a different pot, boil the fettuccine according to package instructions until al dente.
  • Add the cooked pasta to the cream sauce, mix together, and plate.
  • Place the cooked salmon on top of the pasta, and place the lobster on top of the salmon.
  • Pour remaining sauce over the seafood and pasta and enjoy.

SURF AND TURF STIR-FRY RECIPE BY TASTY



Surf And Turf Stir-Fry Recipe by Tasty image

Here's what you need: O Organics garlic cloves, O Organics soy sauce, rice vinegar, Open Nature sirloin steak, canola oil, Open Nature shrimps, white onion, O Organics snap peas, kosher salt

Provided by Albertsons

Categories     Dinner

Yield 2 servings

Number Of Ingredients 9

3 O Organics garlic cloves, minced
⅓ cup O Organics soy sauce
2 tablespoons rice vinegar
½ lb Open Nature sirloin steak, sliced into strips
3 tablespoons canola oil, separated
10 Open Nature shrimps, peeled and deveined
½ white onion, thinly sliced
1 cup O Organics snap peas, sliced on the bias
1 teaspoon kosher salt

Steps:

  • In a medium bowl, stir together minced garlic, soy sauce, and rice vinegar. Add in steak and stir to coat. Let sit for at least ten minutes and then remove steak from marinade. Discard marinade.
  • Heat 1 tablespoon of canola oil in a large skillet on high until smoking hot. Carefully add steak and saute until cooked through, 3-4 minutes. Remove steak and set aside. Wipe the pan out and place back on the burner.
  • Heat 1 tablespoon oil on high, add shrimp and saute until cooked through, 2-3 minutes. Remove from pan and set aside shrimp with steak. Wipe the pan out again and place it back on the burner.
  • Heat 1 tablespoon oil on high and add in onion and snap peas. Saute until vegetables are crisp-tender, 4-5 minutes. Add shrimp and steak back in and toss to combine everything. Season with salt and toss again. Serve!
  • Enjoy!

Nutrition Facts : Calories 581 calories, Carbohydrate 20 grams, Fat 36 grams, Fiber 2 grams, Protein 43 grams, Sugar 11 grams

SURF AND TURF FOR TWO



Surf and Turf for Two image

This is a simple way to make a special dinner any night of the week. You probably have most of the ingredients in your pantry already. Serve shrimp alongside steaks with your favorite sides.

Provided by Staci

Categories     Meat and Poultry Recipes     Beef     Steaks     Filet Mignon Recipes

Time 45m

Yield 2

Number Of Ingredients 14

1 tablespoon olive oil
1 tablespoon butter, melted
1 tablespoon finely minced onion
1 tablespoon white wine
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
1 teaspoon dried parsley
1 teaspoon seafood seasoning (such as Old Bay®)
1 clove garlic, minced
⅛ teaspoon freshly ground black pepper
12 medium shrimp, peeled and deveined
2 (4 ounce) filet mignon steaks
2 teaspoons olive oil
1 teaspoon steak seasoning

Steps:

  • Whisk 1 tablespoon olive oil, butter, onion, wine, Worcestershire sauce, lemon juice, parsley, seafood seasoning, garlic, and black pepper together in a bowl; add shrimp. Toss to coat evenly. Cover bowl with plastic wrap and refrigerate for flavors to blend, at least 15 minutes.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Coat steaks with 2 teaspoons olive oil; sprinkle with steak seasoning.
  • Cook steaks until they are beginning to firm and have reached your desired doneness, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer steaks to a platter and loosely tent with a piece of aluminum foil.
  • Remove shrimp from marinade and grill until they are bright pink on the outside and the meat is no longer transparent in the center, 2 to 3 minutes per side.

Nutrition Facts : Calories 443.9 calories, Carbohydrate 2.7 g, Cholesterol 165.9 mg, Fat 35.2 g, Fiber 0.3 g, Protein 26.9 g, SaturatedFat 12.2 g, Sodium 925.6 mg, Sugar 0.7 g

GRILLED SURF-AND-TURF WITH SPICY GARLIC-SHALLOT BUTTER



Grilled Surf-and-Turf with Spicy Garlic-Shallot Butter image

Categories     Garlic     Fourth of July     Low Carb     Steak     Lobster     Summer     Grill/Barbecue     Shallot     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

1/2 cup (1 stick) butter, room temperature
1/4 cup olive oil
2 large shallots, quartered
4 large garlic cloves, halved
1 teaspoon salt
1 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
6 8- to 10-ounce New York strip steaks (each about 3/4 inch thick)
3 10-ounce uncooked lobster tails, thawed if frozen, cut lengthwise in half

Steps:

  • Combine first 7 ingredients in processor and blend until almost smooth. Spread 1 heaping teaspoon seasoned butter over each side of each steak and over each lobster half. Let stand at room temperature 1 hour. Transfer remaining seasoned butter to small saucepan.
  • Prepare barbecue (medium-high heat). Set pan with butter at edge of barbecue until butter is melted and warmed through. Grill steaks until cooked to desired doneness, about 4 minutes per side. Grill lobster, shell side down, 5 minutes. Turn over and grill until meat is just opaque in center, about 3 minutes. Transfer steaks and lobster to plates. Serve with warm seasoned butter.

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