CAJUN SURF AND TURF PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Cook the fettucine according to the package instructions, then drain and set aside.
- Sprinkle the steak and shrimp with 1 teaspoon each of the Cajun seasoning, along with a pinch of salt and pepper. Toss to coat.
- Heat the butter and olive oil in a large cast-iron skillet over medium-high heat. When the butter has melted and the oil is hot, add the steak and shrimp and cook until the steak has browned on all sides and the shrimp are opaque and almost cooked through, about 3 minutes. Remove the steak and shrimp to a plate with a slotted spoon.
- Add the bell peppers and onion to the same skillet, then sprinkle over the remaining teaspoon Cajun seasoning. Cook until the veggies begin to blacken, 1 to 2 minutes. Add the tomatoes and garlic, then stir gently for an additional 30 seconds. Add the chicken stock and wine, stirring to release all the flavors from the bottom of the skillet. Allow to cook for a couple minutes, then reduce the heat slightly. Add the cream, Worcestershire sauce and hot sauce, then continue to cook until the sauce has started to thicken. Taste and adjust the seasonings as needed.
- Add the steak and shrimp back to the skillet along with any juices left on the plate, then stir. Add the fettuccine and toss to combine.
- Garnish the skillet with the scallions and parsley, then serve and enjoy.
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.
PEPPE'S MARE E MONTE: PEPPE'S SURF AND TURF PASTA
Provided by Food Network
Time 38m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat up extra-virgin olive oil in a large saucepan. Add the garlic, chile pepper, if using, zucchini, and fry the zucchini until it is 'al dente'. Then add shrimp, tomatoes, salt, parsley, and wine. Cover and let simmer for 5 minutes.
- While the sauce is cooking, cook the pasta in a pot of boiling salted water. Stir to prevent the strands from sticking together.
- Remove the shrimp and the zucchini from the pan and set aside, leaving some sauce in the pan. Drain the pasta when it is 'al dente' and add to the saucepan. Sprinkle with Parmigiano cheese and mix well. Transfer to a serving platter and top with the shrimp and zucchini. Sprinkle with parsley and serve immediately.
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
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- Season the steaks generously with kosher salt and black pepper, making sure to get the sides of each steak as well. Let rest at room temperature for at least 30 minutes, and up to 2 hours.
- In a large pot, bring 4 quarts of water to a boil. When it starts to boil, add about 1 tablespoon of flaky kosher salt. If using a finer salt, only add 2 teaspoons. Reason being, we’re going to add some of this starchy pasta water to our dish later, so we don’t want it to be super salty. Add the pasta, careful not to break it. Gently coax it into the water as it softens to ensure it’s covered completely. Toss the pasta so it doesn’t stick together and boil for just 6 minutes. After 6 minutes, drain the pasta in a colander and rinse it well with COLD water to stop it from cooking any further. Set aside.
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