Surf and Turf Skewers

Author: Canadian Living

Shrimp and bite-size morsels of beef are an original take on the surf-and-turf theme. Shrimp are often sold by the number in a pound (500 g); for example, 21/25s means a range of 21 to 25 shrimp. Avoid using smaller shrimp because they won't wrap around the beef.

  • Portion size 24 servings
  • Credits : Canadian Living Magazine: January 2007

Ingredients

  • 8 oz beef tenderloin
  • 24 shrimp peeled and deveined
Marinade:
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon sherry vinegar or red wine vinegar
  • 1/2 teaspoon smoked paprika or sweet paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Method

Trim and cut beef into twenty-four 3/4-inch (2 cm) cubes. Thread tail end of 1 shrimp onto small metal or soaked wooden skewer; add beef cube then skewer body end of shrimp. Repeat to make 24 skewers. (Make-ahead: Cover and refrigerate for up to 8 hours.)

Marinade: In baking dish, whisk together oil, thyme, vinegar, paprika, salt and pepper; add skewers and turn to coat. Cover and refrigerate for 30 minutes. (Make-ahead: Refrigerate for up to 2 hours.)

Arrange on broiler pan or foil-lined rimmed baking sheet. Broil, 6 inches (15 cm) from heat and turning once, until shrimp are pink and beef is still pink in centre, about 4 minutes.

Nutritional facts Per piece: about

  • Sodium 49 mg
  • Protein 5 g
  • Calories 38.0
  • Total fat 2 g
  • Cholesterol 26 mg
  • Saturated fat trace
  • Total carbohydrate trace

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Surf and Turf Skewers

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