Valentine Surf n' Turf
February 4, 2019 • 0 comments
Ingredients
- (2 (5 oz. each)) Filet Mignon Tenderloin
- (1) Ring Sausage
- (4) Jumbo Shrimp, deveined and peeled
- (4) 6 in. Wooden Skewers
- (1/4 cup) fresh lime juice
- (2) Cloves garlic, minced
- (2 Tbsp.) Olive oil
- (2 Tbsp.) Chopped fresh cilantro
- Fresh cilantro sprigs
- (1) Recipe Herb Ketchup (See below)
Directions
Place meats and shrimp in resealable bag set in shallow dish. Soak skewers in water.
In bowl stir together lime juice, garlic, olive oil, cilantro, 1/4 teaspoon salt and 1/8 teaspoon pepper; pour in bag; seal. Marinate in refrigerator up to 2 hours, turning occasionally. Drain; discard marinade.
Thread 2 shrimp on each of 2 skewers. Thread sausage on remaining skewers.
For charcoal grill, place sausages on rack of uncovered grill directly over medium coals. Grill 15 minutes or until juices run clear and no pink remains (160 degrees F), turning frequently. Grill steaks 10 to 12 minutes for medium-rare, turning once. Grill shrimp skewers 2 to 3 minutes per side or until shrimp are opaque.
Place steaks on platter. Add cilantro sprigs. Remove shrimp from skewers; place atop each steak, forming heart shape. Add sausage kabob. Serve with Herbed Ketchup. Makes 2 servings.
Herbed Ketchup:
1/3 cup olive oil
2 tablespoons fresh lime juice
1/2 cup packed fresh parsley leaves
1/2 cup packed fresh basil leaves
1/ 2 cup packed fresh cilantro leaves
2 cloves garlic, quartered
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Directions:
Combine all ingredients in small food processor bowl. Cover; process until nearly smooth, stopping to scrape sides. Cover and chill. Use within 2 days. Makes 8 (1-tablespoon) servings.
