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
Marinade:
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
- Calcium 1.0
- Vitamin A 1.0
