SPICY SURF-AND-TURF
Provided by Marcela Valladolid
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Prepare a grill or grill pan to medium-high heat.
- Sprinkle the chicken, flank steak and shrimp with salt and pepper. Grill the chicken until cooked through, about 6 minutes per side. Transfer the chicken to a platter and cover with aluminum foil to keep warm.
- Grill the flank steak to the desired doneness, about 5 minutes per side for medium. Add it to the platter with the chicken.
- Grill the shrimp until just cooked through, about 3 minutes per side. Add them to the platter.
- Grill the scallions until brown, about 3 minutes per side. Add them to the platter.
- Heat 2 tablespoons of the oil in a large, heavy saucepan over medium-high heat. Add the tomatoes, garlic and onions. Cook until the onions are golden, about 8 minutes. Add the oregano, cumin, bouillon, sugar and chiles. Stir until fragrant, about 2 minutes. Add 1 cup water to the saucepan and bring to a boil. Reduce the heat to medium low and simmer until the chiles are soft, 2 minutes. Let the mixture cool slightly. Transfer the mixture to a blender, add 1 cup water and blend until smooth. Strain the sauce into a medium bowl.
- Heat the remaining 1 tablespoon oil in the same saucepan over medium heat. Return the sauce to the pan and simmer until slightly thickened, about 2 minutes. Season the sauce with salt and pepper.
- Preheat the oven to 350 degrees F.
- Place 2 molcajetes (see Cook's Note) in the oven and heat them for 10 minutes (or use 2 small to medium cast-iron skillets). Using oven mitts, remove them from the oven and carefully transfer them to a heatproof surface (be careful, as the molcajetes get extremely hot).
- Bring the sauce to a boil. Cut the chicken and flank steak into 3/4-inch-wide strips. Arrange the chicken and steak strips, shrimp, scallions and cheese slices around the edges of the heated molcajetes. Pour the boiling sauce into the center. Serve very hot, with tortillas to make tacos.
SURF 'N TURF FOIL PACKS
Make and share this Surf 'n Turf Foil Packs recipe from Food.com.
Provided by EricD0768
Categories < 30 Mins
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat grill over high heat. Cut 4 sheets of foil about 12 inches long.
- Divide steak, shrimp, corn, tomatoes, red onion, lime wedges, and garlic between each foil pack. Drizzle with olive oil and sprinkle with Old Bay, fresh thyme, cumin, and black pepper.
- Fold the foil packets crosswise over the mixture to completely cover the food. Roll the top and bottom edges to seal them closed.
- Place foil packets on the grill and cook until just cooked through, about 6 to 8 minutes per side. Garnish with parsley and serve with lime wedges.
Nutrition Facts : Calories 241.2, Fat 9, SaturatedFat 3.1, Cholesterol 114, Sodium 356.1, Carbohydrate 20.8, Fiber 3.5, Sugar 5, Protein 22.3
SURF AND TURF FOR TWO
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
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
SURF N' TURF BURGERS
These burgers are to die for! We had them down at the shore at the Green Turtle pub. I've been craving them since and this is the duplication I've come up with after some fooling around in the kitchen. Serve with a side of fries, onion rings or potato salad and of course, a dill pickle. You can make the burgers into 1/2 pounders and make 4 large crab cakes, if you desire. As much as I love ketchup on a burger, please, don't do it to this burger!
Provided by TheDancingCook
Categories Crab
Time 40m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Make your favorite recipe for hamburger patties; make eight 1/4 lb patties.
- For the crab cakes: combine beaten egg, mustard and mayo; then mix in well the crab meat, breadcrumbs, parsley, salt, pepper, Old Bay. Shape into eight cakes.
- Place crab cakes on an aluminum foiled cookie sheet; broil on LOW on one side until lightly browned; flip once and broil until lightly browned; keep warm until burgers are done.
- Meanwhile, grill burgers until done to your liking. Melt two pieces of bacon and one slice of cheese on each burger.
- Add burger to bun; add a crab cake to each burger, lettuce and tomato; smoosh down and bite into.
Nutrition Facts : Calories 922.3, Fat 59.8, SaturatedFat 23.7, Cholesterol 217.5, Sodium 1743, Carbohydrate 36.8, Fiber 1.8, Sugar 4.8, Protein 56.6
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