Surf and turf is a combination of seafood and steak. This restaurant-worthy recipe grills marinated shrimp and filet steaks for a deliciously simple way to make a special dinner. You probably have most of the ingredients for the shrimp marinade in your pantry already.
Ingredients
- olive oil: 1 Tbsp
- butter: 1 Tbsp (melted)
- finely minced onion: 1 Tbsp
- white wine: 1 Tbsp
- Worcestershire sauce: 1 tsp
- lemon juice: 1 tsp
- parsley: 1 tsp (dried)
- seafood seasoning (such as Old Bay): 1 tsp
- clove garlic: 1 piece (minced)
- black pepper: 0.125 tsp (freshly ground)
- medium shrimp: 12 piece (peeled and deveined)
- filet mignon steaks: 2 piece (4 ounce)
- olive oil: 2 tsp
- steak seasoning: 1 tsp
Metric Conversion
Stages of cooking
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Whisk 1 tablespoon olive oil, butter, onion, wine, Worcestershire sauce, lemon juice, parsley, seafood seasoning, garlic, and pepper together in a bowl; add shrimp. Toss to coat evenly. Cover the bowl with plastic wrap and refrigerate for flavors to blend, at least 15 minutes.
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Preheat an outdoor grill for medium-high heat and lightly oil the grate.
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Coat steaks with 2 teaspoons olive oil; sprinkle with steak seasoning.
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Cook steaks on the preheated grill until they are beginning to firm and are hot and slightly pink in the center for medium doneness, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer steaks to a platter and loosely tent with a piece of aluminum foil.
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Remove shrimp from marinade and grill until they are bright pink on the outside and the meat is opaque, 2 to 3 minutes per side.
