Surf-n-Turf - a fun new twist on an American classic
A new twist on the traditional Surf-n-Turf, this meal features shrimp and mushrooms.
Coming together in just minutes, is a great quick, weeknight meal that's fancy enough to serve to guests.
Topped here with a drizzle of chimichurri sauce.
- Serves: 2
- Prep time: 10 mins
- Cook time: 15 mins
Ingredients:
SHRIMP SKEWERS:
- About 1/2 lb large tail on, shell removed shrimp total (7 shrimp per skewer - 2 skewers per person)
- 1 tbsp butter or rendered animal fat such as tallow or bacon fat or avocado oil
- 1 garlic clove
- 1/4 tsp smoked paprika
- Squeeze 1/2 lemon
- Salt and pepper to taste
MUSHROOMS:
- Handful of button mushrooms
- 1 tbsp butter or rendered animal fat such as tallow or bacon fat or avocado oil
- Salt and pepper to taste
Instructions
- Combine melted butter (or rendered animal fat or avocado oil), garlic, paprika, lemon, and salt and pepper in a small bowl.
- Skewer shrimp (hint: if using bamboo, soaking your skewers in water before skewering will help them to not burn on the grill).
- Use a brush to brush the butter (or animal fat or avocado oil) mixture onto shrimp and set aside.
- Dice mushrooms.
- Sautee mushrooms in butter (or animal fat or avocado oil), salt, and pepper to desired texture.
- Cook shrimp on grill, offset from direct flame. Shrimp cook quickly so keep a close eye on these. Remove from heat once they turn from white to pink. Shrimp cook best away from direct flame. Alternatively, you can cook these in a panini press or indoor grill.
Subs & Adds
- Any pre-cooked meats, such as chicken, ham, etc., diced are a great addition to this recipe, either in place of the mushrooms or alongside. It's a great way to use up any leftovers.