Surf and Turf Recipes

Surf and Turf Recipes

Surf and Turf Recipes

Mini Surf and Turf Burgers

  • 1/4 cup cocktail sauce
  • 1/4 cup tartar sauce
  • Mini Burgers
  • Mini Crab Cakes
  • 3 large pieces of white bread, toasted and cut into 2-inch squares

Preparation

  1. Combine cocktail and tartar sauces in a small bowl. Prepare Mini Burgers, cover, and keep warm. Prepare Mini Crab Cakes, cover, and keep warm.
  2. Place Mini Burgers on toasted bread squares. Stack Mini Crab Cakes on top; skewer with decorative toothpick. Serve with cocktail sauce mixture.

 

 

Surf and Turf Kabobs

1 lb sirloin steak (or steak of your choice)
18 raw shrimp
Marinade
5 tablespoons oyster sauce
1 tablespoon soy sauce
3 tablespoons lemon juice
4 tablespoons safflower oil
Directions:

Cut the steak into bit size pieces and place in a zip-lock bag or a nonmetallic dish.

Peel and devein the shrimp, leaving the tails attached. (I bought the shrimp that were already deveined with tails on).

To make the marinade, whisk the oyster sauce, soy sauce, lemon juice and safflower oil in a small bowl until well combined.

Pour the mixture over the meat, turning to coat and marinate for 15 minutes.

Add the shrimp to the marinade, toss to coat and marinate for 5 minutes.

Remove the meat and shrimp from the marinade.

Thread meat onto metal or presoaked wooden skewers, alternating the steak with the shrimp.

Broil the kabobs over hot coals for 5-10 minutes turning frequently.

Transfer to a warm serving plate and serve immediately.
Surf and Turf Stuffed Mushrooms

10 -12 large mixed mushrooms
10 ounces frozen chopped spinach
1/2 cup red onion, finely diced
2 teaspoons garlic powder
2 tablespoons olive oil
4 ounces cream cheese, softened
3 ounces cheddar cheese spread
2 -4 ounces feta cheese
1/4 cup grated parmesan cheese
3 tablespoons breadcrumbs
1 lb imitation crabmeat
Directions:

Remove stems from mushrooms. Scoop out insides to form a shell.

Thaw and drain spinach.

In a medium bowl, mix spinach, red onions, garlic powder and olive oil.

Add all four cheeses and bread crumbs. Mix until thoroughly combined.

Tear crab meat into pieces. Gently fold crab into spinach and cheese mixture.

Spoon into mushrooms and mound generously on top.

Bake on a cookie sheet at 350 degrees for 20-25 minutes.
Surf and Turf Spinach Roll Ups

1 cup fat-free mayonnaise or 1 cup nonfat plain yogurt
1 1/2 teaspoons salt free lemon & herb seasoning (like Mrs Dash)
1 teaspoon dill weed
1 (10 ounce) package frozen chopped spinach, thawed, squeezed dry
1/4 cup finely chopped dried beef
3/4 cup crab or 3/4 cup shrimp, meat
12 flour tortillas
Directions:

In a large bowl, combine mayonnaise and spices.

Mix well.

Stir in spinach until well blended.

Add dried beef and crab meat.

Divide evenly and spread over the 12 tortillas.

Roll each tortilla up jelly-roll style.

Wrap tighly with plastic wrap.

Refrigerate overnight to allow the flavors to meld.

To serve, slice each tortilla into 6 slices and arrange on a platter.

 

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Surf and Turf Recipes

Surf and Turf Recipes

Surf and Turf Recipes

Scallops Wrapped in Bacon

Ingredients

  • 3 Tbs. soy sauce
  • 1 Tbs. Mirin (Chinese Rice Wine)
  • 1/4 tsp. hot Asian garlic chili sauce
  • 1 tsp. grated fresh ginger
  • 1 tsp. garlic finely chopped
  • 1 pinch sugar
  • 1 tsp. sesame oil
  • 12 large sea scallops; halved
  • 12 thin slices bacon
  • 24 wooden toothpicks; soaked in water for 1 hour

Directions

In a bowl, combine the soy sauce, Mirin, chili sauce, ginger, garlic, sugar and oil. Add scallops and toss well. Set aside to marinate for 1/2 hour under refrigeration. Cook the bacon until lightly browned but only about half cooked. It must still be flexible enough to wrap around the scallops. Cut each piece in half. Preheat your oven to 450 degrees. Remove the scallops from the marinade and pat dry. Wrap each scallop in a piece of bacon and secure it with a toothpick. Place the wrapped scallops on a broiler pan and cook for about 6 minutes until bacon is crispy and the scallops are firm. Serve immediately.

Yield: 24 pieces

Grilled Prosciutto and Basil-Wrapped Shrimp

Ingredients

  • 24 fresh basil leaves
  • 12 thin slices prosciutto, each cut in half lengthwise
  • 24 extra-large shrimp, peeled and deveined, or large sea scallops
  • 24 bamboo skewers, soaked in water for at least 30 minutes before grilling
  • Garlic Dipping Sauce:
  • 1/3 C. red wine vinegar
  • 2 Tbs. Dijon mustard
  • 1 large clove garlic, chopped
  • 1 C. olive oil

Directions

Place 1 basil leaf at the short end of a slice of prosciutto and a shrimp on top of the basil. Roll the shrimp in the prosciutto, then thread lengthwise onto a skewer. Repeat with the remaining basil, prosciutto, and shrimp. Place the skewers on a baking sheet and refrigerate until ready to cook.

To make the sauce, combine the vinegar, mustard and garlic in a foodprocessor or blender. With the machine running, add the olive oil in a slow, steady stream. Process until combined. 10-15 minutes before you are ready to grill, spoon about 1/3 of the sauce over the shrimp skewers to marinate. Transfer the rest of the dipping sauce to a small bowl. Prepare a medium-hot fire in a grill. Grill the shrimp, turning often, until opaque, about 6 minutes. Arrange the cooked skewers on a platter and serve with the dipping sauce on the side.

Yield: 8 servings

Crab Stuffed Chicken Breasts

Ingredients

  • 2 1/2 lbs. boneless skinless chicken breast halves — 8 breasts
  • 1/3 C. green onions — sliced
  • 1/3 C. mushrooms — sliced
  • 3 Tbs. flour
  • 1/2 tsp. dried thyme
  • 3/4 C. fat-free chicken broth
  • 1/2 C. skim milk
  • 1/3 C. dry white wine
  • 1 C. low fat Swiss cheese — grated
  • 1 C. imitation crab
  • 2 Tbs. fresh parsley — chopped
  • 1/3 C. fine dry breadcrumbs
  • 1/2 C. almonds — sliced

Directions

Pound chicken breasts to 1/4 inch thick. In a skillet coated with cooking spray, sauté onions and mushrooms until soft. Stir in flour and thyme. Add chicken stock, milk, wine, 1/2 of the cheese, salt and pepper. Cook over medium heat until thickened. Remove sauce from heat. Combine 1/4 C. sauce with crab, parsley and breadcrumbs. Divide mixture evenly on chicken breasts. Roll breasts, secure with toothpicks if desired and place in buttered baking dish. Pour remaining sauce over rolled breasts. Bake in a 350 F oven for 30 minutes. Sprinkle with remaining cheese and sliced almonds. Bake 10 minutes longer and serve immediately.

 

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