Surf and Turf Skewers
72 people added this to their Recipe Box
This recipe makes 24 servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 38 |
| pro | 5 g |
| total fat | 2 g |
| sat. fat | 0 |
| carb | 0 |
| fibre | 0 g |
| chol | 26 mg |
| sodium | 49 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 4 |
| vit A | 1 |
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.
Ingredients
- 8 oz beef tenderloin
- 24 jumbo shrimp, peeled and deveined
- Marinade:
- 2 tbsp extra virgin olive oil
- 1 tbsp chopped fresh thyme
- 1 tbsp sherry vinegar, or red wine vinegar
- 1/2 tsp smoked paprika, or sweet paprika
- 1/4 tsp salt
- 1/4 tsp pepper
Preparation
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.
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.
Source : Canadian Living Magazine: January 2007
- Keywords : Main Course; Appetizers; Broil; Beef; Shrimp; Marinating;
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