Surf & Turf is the classic combination that brings together meat and seafood, usually pairing high-quality red meats like beef filet with shellfish such as shrimp or lobster.
The term originated in the United States in the 1960s, where it was initially associated with something inexpensive because low-quality ingredients were used, but today it’s completely different.
Filet Mignon and lobster: it is the iconic dish. Grilled or pan-seared beef filet with herb butter, served with baked lobster tail.
Alaskan king crab, shrimp, prawns, as well as mussels, clams, and other mollusks can be used for more or less innovative recipes.
Surf & Turf is very popular especially in North America in steakhouses, but there are examples worldwide of meat and seafood pairings, like paella, jambalaya, or our own surf and turf…
My proposal, and the recipe that follows, is with:
Argentinian shrimp with herb butter, with a grilled ribeye steak.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 2 people
- Cooking methods: Stovetop, Grill
- Cuisine: American
- Seasonality: All seasons
Ingredients
- 2 Ribeye steaks
- 1.1 lbs Argentinian shrimp (cleaned)
- 5 tbsp butter
- 1 lemon
- 1 clove garlic
Preparation
In a pan, melt the butter with the garlic clove.
Once the garlic clove is lightly golden, add the squeezed lemon juice and continue cooking, bringing it to a boil, then turn off.
Season the shrimp inside and out with a bit of lemon-flavored butter, then bake them for a few minutes in the grill mode, previously preheated to 350°F.
Their cooking should only take a few minutes, and afterward, they should be well-brushed again with the lemon-flavored butter and then plated.
Take out the ribeye steaks at least half an hour before cooking them.
Heat the grill or barbecue well, and cook on direct heat for a few minutes.
