Sunday, August 21, 2005

South Beach Surf 'n Turf - The Recipe

Surf ‘n Turf South Beach Style

Prep time: 20 minutes (defrosting the shrimp takes about 10-15 depending on the size of the shrimp. Check AskRuth for best way to defrost)
Sauté time: 5-8 minutes (depending on size of shrimp)

Serves 2

1 tsp paprika (I use the sweet Hungarian kind)
¾ tsp freshly ground black pepper
2 large cloves of garlic, minced
1 tbsp fresh oregano, chopped (1 tsp dried)
1 tbsp fresh thyme leaves (1 tsp dried)
Pinch of cayenne pepper (or as much as you like)
12 large uncooked shrimp, peeled & deveined (you can buy them already done)
1-2 tbsp olive oil (just enough to lightly coat the skillet)
3 tbsp Worcestershire sauce
Juice of 1 large lemon
1 cup thinly sliced cooked beef (I used the kebab leftovers)
Onions, red peppers and mushrooms left over from the kebabs
1 cup fresh asparagus spears, cut in 2” pieces

1. In a small bowl combine the first 6 ingredients, mix well, add the shrimp, toss and set aside. If you’re using frozen shrimp, you will need to defrost them first. Check AskRuth to see how.

2. Make sure the rest of the ingredients are measured and ready to go, because the sautéing doesn’t take very long.

3. In a large skillet, lightly oiled, on medium high heat, add the Worcestershire sauce and lemon juice, stir for 1 minute and add the shrimp. Sauté until they are pink on the outside but opaque in the center. Turn once. Large shrimp usually take 2 minutes or so per side, jumbo take 3 minutes.

4. Push the shrimp over to the side and add the meat and cooked vegetables. Toss them with the sauce in the pan and cook for 1-2 minutes. Make a well in the center and add the asparagus. Cook until they start to soften but are still a brilliant green.

5. Toss everything together and serve.

If I weren’t on the South Beach Diet I would add 1 tbsp unsalted butter in step 3 and serve over steamed rice to sop up more of the sauce. I must admit, though, I really didn’t miss the starch!

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1 comment:

Anonymous said...

great recipe!