Grilled Surf & Turf: Shrimp Skewers and Sirloin Steak | Char-Broil
Soak in a smorgasbord of flavor from both the land and sea with this combo of delicious sirloin steak and grilled shrimp.
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Two sheet pan shrimp dinners | asparagus & sweet corn, chickpeas & leeks
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***ASPARAGUS + CORN RECIPE, FEEDS 2-3***
1 lb (454g) shrimp (bigger ones are more likely to cook in the same time as the veggies)
1 lb (454g) asparagus
2 ears fresh sweet corn
2-3 shallots
2-3 garlic cloves
1 lemon
salt, pepper, oil and spices (I used garlic powder, onion powder and smoked paprika)
fresh herb for garnish (I used lemon balm but parsley would be good)
If using frozen shrimp, get them thawing submerged in trickling cool water. They should take 10-15 minutes, depending on size.
Trim off the woody ends of the asparagus and put them on a sheet pan. Peel and chop the garlic and zest the lemon — put all that on the asparagus. Peel the shallots, cut them into a few large chunks and don't trim of the part at the base that holds the layers together — put them on the sheet pan. Shuck the corn — you can put it on the pan now or halfway through the cooking depending on how cooked you like it.
Peel and devein the shrimp if they weren't already, blot them dry and put them on the sheet pan. Season them with whatever spices you want and a little salt (most shrimp are pretty salty already). Season the asparagus and the shallots. Drizzle everything lightly with oil. Toss to get everything coated and make sure everything is laid out in a flat, even layer.
Heat your oven's broiler/grill to maximum and put in the sheet pan, right up near the element. Close the door and check it halfway through, after maybe three minutes. You can flip things around for more even cooking, or you can leave them and get pieces with very brown tops and moist undersides. If you want your corn just warmed up and barely cooked, put it in now. Everything should be cooked after 3-4 more minutes.
Scatter over some fresh herb and squeeze on some lemon juice — I recommend eating right off the tray, to keep everything warm.
***CHICKPEAS + LEEKS RECIPE, FEEDS 4***
1 lb (454g) shrimp (bigger ones are more likely to cook in the same time as the veggies)
1 15.5 oz (439g) or thereabouts can of chickpeas
2 big leeks (the thicker the better)
1 red chili (very optional)
tzatziki (store bought or homemade from my recipe below)
salt, pepper, oil and spices (I used whole mustard seeds, celery seeds and chili flakes on the shrimp, and harissa powder on the chickpeas)
fresh herb for garnish (I used purple basil but cilantro or dill would be good)
If using frozen shrimp, get them thawing submerged in trickling cool water. They should take 10-15 minutes, depending on size.
Peel the top layer or two off the leeks, since they tend to have a lot of dirt underneath them, and trim off the green tops. Rinse off the stalks and start cutting them into thick rounds from the top. If you still see dirt between the layers, toss those rounds out and keep cutting down the stalk — the dirt is usually only near the top. Put the leak rounds on your sheet pan. Thinly slice the chili and put those slices on the leeks.
Peel and devein the shrimp if they weren't already and put them on the sheet pan. Drain and rinse the chickpeas and put them on the pan. You can use the same paper towel to blot the shrimp and the chickpeas dry on the pan. Season everything with whatever spices you want — I used some cracked whole mustard seeds, celery seeds and chili flakes on the shrimp, harissa powder on the chickpeas and salt & pepper on the leeks. Only put a little salt on the shrimp and the chickpeas — they're probably already salty.
Drizzle everything lightly with oil. Toss to get everything coated and make sure everything is laid out in a flat, even layer. I put the chili slices on top of my leek slices to the chilis would char.
Heat your oven's broiler/grill to maximum and put in the sheet pan, right up near the element. Close the door and check it halfway through, after maybe three minutes. You can flip things around for more even cooking, or you can leave them and get pieces with very brown tops and moist undersides. Everything should be cooked after 3-4 more minutes.
Scatter some fresh herb over the pan and drizzle with tzatziki (you might need to loosen up store-bought tzatziki with milk or water to get it to a drizzling consistency) — I recommend eating right off the tray, to keep everything warm.
***TZATZIKI DRIZZILING SAUCE RECIPE***
1 English cucumber
1-2 garlic cloves
1 lemon
1 cup (237mL) plain yogurt, ideally Greek-style
a little fresh dill and/or lemon
salt, pepper and olive oil
milk or water to achieve a drizzling consistency
Sorry, YouTube won't allow me enough characters here to write out the recipe. Just watch the video, and don't bother squeezing out the cucumber juice like I did.
Grilled Chorizo and Garlic Shrimp Burgers | Char-Broil
Switch up the flavor of your usual beef burger and give our Mexican Chorizo and Garlic Shrimp Burgers a try. We grilled up some spicy garlic shrimp and chorizo burgers with melted Cheddar cheese. Then we loaded everything onto a bun with a spoonful of Pico de Gallo. When it’s all done, you’ll want to grab this stacked burger with both hands and open wide.
For the full recipe, go to:
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Easy & Crispy Pan Seared Buttery Shrimp Recipe - EatSimpleFood.com
Recipe:
This easy and fast pan seared shrimp is cooked with butter and olive oil to create crispy browned shrimp on the outside and tender moist shrimp inside.
The secret to searing delicate meat like shrimp and fish is in the details. Bring a non-stick skillet to medium high heat, melt butter and olive oil together, place shrimp in the pan close but not too close, and moderate the heat as you see the butter browning and shrimp cooking.
Likewise, you want enough fat (butter and oil) but not too much fat. Too much fat will boil the shrimp. Just enough fat will cook / brown the butter to onto the shrimp and make the outside crispy and seared.
Butter has a low smoking point (300F) so it burns easy, especially compared to other fats. Olive oil has a higher (but still mediumish 375F) smoking point and raises the temperature that you can sear with while also imparting the smoother fruitier flavor of olive oil.
Either way, you don't really want the pan to smoke too much. If something is burning, remove the pan from the stovetop immediately. Try adding a little olive oil to the pan when it's removed to calm the whole pan down.
Shrimp only need to cook for ~ 1 ½ - 2 minutes on one side and another minute on the other side. The trick is to get the beautiful sear on the first side at that takes a little longer cooking time.
Don't mess with the shrimp while they're cooking on the first side. DON'T MESS WITH THEM! They need time to create the fond (browned bits) on the shrimp and in the pan. If you are gonna peek, start by looking at one shrimp gently (see video). Be patient. Be zen.
Don't crowd the pan. Use a pan that's appropriate for the amount of shrimp. 1 pound of peeled and deveined shrimp will fit nicely into ~ 10 - 12 skillet.
If the pan is too crowded, the shrimp will steam. If the pan is not crowded and has too much space, all the butter and oil will burn and be gross instead of getting a sweet browned caramelization. Too much space can ruin the fat (butter or oil) that the shrimp is cooked in. Burnt fat is gross.
Use a non-stick skillet. It's just easier for seafood and meats with not a lot of fat. It's easier to learn, easier to cook, and easier to clean for most of us. Non-stick pans are more forgiving.
Stainless steel pans and cast iron pans are also options but non-stick is where it's at if you don't normally get the sear that you're looking for.
This is a basic simple recipe for an easy and fast dinner. Add some garlic or herbs or spices as desired.
Serve buttery shrimp over a salad, as an appetizer, over pasta, or over your favorite grain or vegetable.
Dairy Free folks can use a dairy alternative. Whole30 and Paleo folks can use clarified butter.
Don't like peeling and deveining shrimp? Buy them already done. Most grocery stores will also sell cooked shrimp which would work for this recipe.
Whole foods will peel and devein shrimp at no additional cost most of the time if you call ahead. Shrimp can also be peeled and deveined after boiling if you don't like to peel and devein raw.
Raw frozen shrimp that have been defrosted will also work for this cold shrimp salad recipe.
Keep the raw shrimp on ice while you peel and devein it. This step is not necessary if working with a small amount of shrimp or if you're fast with your peel and devein shrimp game.
Ingredients:
• 1 pound shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 ½ tablespoon butter
• salt to taste
• black pepper to taste
• lemon squeezer, optional for garnish
Directions:
• Pat dry the shrimp (this will help with the sear).
• Lightly salt and pepper shrimp.
• Bring a medium sized pan to medium high heat.
•Add butter and melt. Add olive oil.
• Place shrimp in a single layer into the pan and cook for 1 ½ - 2 minutes or until one side is seared. Don't disturb the shrimp before seeing a sear on the bottom side.
• Flip shrimp and cook for 30 seconds - 1 minute or until shrimp is cooked through. The second side will sear faster than the first and doesn't need as much time unless the shrimp are biggens.
• Salt and pepper to taste and a squeeze of fresh lemon if desired. Happy eating! Beckie