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
TURF MIX
Forget standard party snack mixes, forget trail mix...the Super Bowl demands crispy-crunchy-salty turf mix.
Provided by Anna Stockwell
Categories Super Bowl snack Pea Coconut Butter Lime Dill Garlic Party Cocktail Party Peanut Free Dairy Free Wheat/Gluten-Free Vegetarian
Yield Makes about 12 cups
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F. Toss rice cereal, wasabi peas, rice chips, snap pea crisps, and coconut chips in a large bowl. Drizzle butter over and toss gently to coat. Transfer to a parchment-lined rimmed baking sheet and bake until lightly golden brown and warmed through, 8-10 minutes.
- Meanwhile, wipe out bowl and set aside. Pulse SeaSnax, garlic powder, lime zest, cayenne, salt, sugar, and 1/4 cup dill in a spice grinder or mini food processor, shaking or scraping down sides as needed, until finely ground.
- As soon as snack mix comes out of the oven, transfer in 3 batches to reserved bowl, sprinkling each batch after adding to bowl with about one-third of dill-seaweed mixture. Gently toss with your hands (it should still be warm at this point, but cool enough to touch) until thoroughly coated. Let cool completely. Top with more dill to serve.
- Do Ahead: Turf mix can be made 5 days ahead. Let cool, then store in an airtight container at room temperature.
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