SURF 'N' TURF DINNER
Beef and seafood make a tantalizing twosome in this classic entree from Coleen Gonring of Brookfield, Wisconsin.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small skillet, saute the onion and garlic in 1-1/2 teaspoons oil and 1-1/2 teaspoons butter until tender. Add broth; cook and stir for 1 minute. Add the shrimp; cook and stir until shrimp turn pink, about 3-5 minutes. Stir in parsley. Cut a pocket in each steak; place three shrimp in each pocket. Cover remaining shrimp and broth mixture; keep warm., In a large skillet, heat remaining oil and butter over medium-high heat. Add steaks; cook until meat reaches desired doneness (about 10-13 minutes for medium), turning once. Top with reserved shrimp and broth mixture.
Nutrition Facts : Calories 606 calories, Fat 50g fat (20g saturated fat), Cholesterol 171mg cholesterol, Sodium 227mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 36g protein.
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 AND TURF DINNER FOR TWO
Date night just got a lot easier -- and less expensive. Here's a traditional surf and turf dinner with a juicy steak, buttery shrimp scampi and creamy scalloped potatoes, but without the restaurant mark-up or complicated prep. Plus, using just one sheet pan means clean-up is a breeze!
Provided by Food Network Kitchen
Time 45m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Position an oven rack in the top third of the oven and preheat to broil.
- Lightly grease the left third of an 18-by-13-inch sheet pan with the butter.
- Mix the Parmesan, heavy cream, thyme, garlic, 1 teaspoon salt and a few grinds of black pepper in a medium bowl. Add the potatoes and toss to coat.
- Arrange the potatoes in even overlapping layers on the buttered part of the sheet pan. Pour whatever cream mixture remains in the bowl on top. Sprinkle evenly with the Gruyere.
- Brush oil on both sides of the steak and sprinkle generously with salt and pepper. Put the steak on the middle third of the sheet pan. Broil for 5 minutes to begin browning the potatoes and steak. Meanwhile, put the shrimp scampi in a 1 1/2-quart oval baking dish.
- Remove the sheet pan from the oven, lower the oven to 450 degrees F and put the baking dish with the shrimp on the right third of the sheet pan next to the steak. Return the sheet pan to the oven and bake, stirring the shrimp halfway through, until the shrimp are cooked and the steak registers 135 degrees F for medium-rare, 16 to 18 minutes.
- Remove the steak to a cutting board and allow to rest for 10 minutes. Slice and serve the steak with the potatoes, shrimp scampi, spinach salad and bread for sopping up the flavorful juices.
SURF & TURF
For an intimate dinner with close friends, serve this stunning dinner of tenderloin steaks and lobster tail. Your guests will think they are dining at a fine restaurant when you serve them this surf and turf dish. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 793 calories, Fat 52g fat (26g saturated fat), Cholesterol 355mg cholesterol, Sodium 1289mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 69g protein.
SURF N TURF DINNER
Beef and seafood make a tantalizing twosome in this classic entree from Coleen Gonring of Brookfield, Wisconsin.
Provided by Allrecipes Member
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- In a small skillet, saute the onion and garlic in 1-1/2 teaspoons oil and 1-1/2 teaspoons butter until tender. Add broth; cook and stir for 1 minute. Add the shrimp; cook and stir until shrimp turn pink, about 3-5 minutes. Stir in parsley. Cut a pocket in each steak; place three shrimp in each pocket. Cover remaining shrimp and broth mixture; keep warm.
- In a large skillet, heat remaining oil and butter over medium-high heat. Add steaks; cook until meat reaches desired doneness (about 10-13 minutes for medium), turning once. Top with reserved shrimp and broth mixture.
Nutrition Facts : Calories 622.5 calories, Carbohydrate 1.1 g, Cholesterol 172.5 mg, Fat 52.1 g, Fiber 0.1 g, Protein 35.5 g, SaturatedFat 20.5 g, Sodium 208.6 mg, Sugar 0.2 g
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