When most people hear the words "surf and turf", they usually think of steak and shrimp, or steak and lobster. Although delicious, these pairings are pretty general and common. Try using different meats and ingredients to spice up the usual pairing that combines a meat and seafood lover's dreams.
Ever think of rare chopped Ahi tuna and steak, layered on top of each other with spices and vegetables? What about chorizo and spicy shrimp skewers off the grill? Some of these recipes are simple and do not take a lot of time, while others take some patience and preparation. They are awesome for a date night, a small family dinner or a special occasion. Make sure to have some creative and tasty appetizers to serve before dinner. These recipes all service two people, so increase measurements to serve more.
Seared Filet Mignon Topped with Creamy Crab Salad
Ingredients:
- 1 pint cooked crab meat
- Mayonnaise
- Asian chili paste
- Cilantro
- Lime juice
- Arugula
- Cherry tomatoes
- Lemon juice
- Olive oil, salt and pepper
- Filet mignon or other small cut beef
Directions:
- Begin by making the crab salad. In a bowl, combine the crab meat (make sure you have picked through it to remove any shells), two big spoonfuls of mayonnaise, a drizzle of the chili paste and two tablespoons finely chopped cilantro. Drizzle half a lime's juice on top, mix together and put in the refrigerator an hour before serving
- To sear the filets, add two tablespoons of olive oil to a large saucepan and set the stove to medium high. When the olive oil begins to smoke, add the filets and let sit for forty-five seconds. Then place the pan in the oven for six to seven minutes (for medium rare). When you pull out the pan, one side will be crispy and seared which will be the top of the filet.
- Place the filet on a plate crusty side up, and top with a couple spoonfuls of arugula, two chopped cherry tomatoes, a couple drops of lemon juice, and salt and pepper.
- Add a couple spoonfuls of the crab salad on top of the arugula.
Spicy Shrimp and Chorizo Skewers
Ingredients:
- 2 garlic cloves
- Sea salt
- Skewers
- 8 small chorizo
- 2 pounds shrimp
- 1/4 cup olive oil
- Ancho chile powder
Directions:
- Mash the garlic cloves and sea salt to a paste, then combine with two tablespoons chile powder and the olive oil. Mix well, and toss the shrimp in the mixture.
- Boil the chorizo for five minutes to cook then let cool.
- Place a slice of the chorizo in the crook of the shrimp, then thread the shrimp onto the skewer through the sides, so the skewer goes through the shrimp and chorizo twice. Repeat this procedure until the skewer is full.
- Make as many skewers as desired, then cook on a grill until the shrimp turn pink and the chorizo a little charred.
- You can use any type of meat with the shrimp, such as chicken, pork or steak.
Looking for even more exotic surf and turf dishes? Check out the rare Ahi tuna and Steak Tartare, or the Wild Salmon and Venison Dish.
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