"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Surf & Turf Barbecue Skewers Recipe

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This recipe for Surf & Turf Barbecue Skewers, by , is from The Lindsley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lynn Henley
Added: Saturday, September 9, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup olive oil
1 garlic clove, crushed
1 tsp. mild paprika
1/4 tsp. Tabasco sauce
1/2 tsp. Worcestershire sauce
12 raw extra large shrimp, peeled (tails intact), deveined
3/4 lb. beef sirloin or steak, cut into about 16-1 inch cubes
Lemon wedges, to serve

Garlic & parsley butter:
4 tbsp. unsalted butter
2 small garlic cloves, crushed
2 tbsp. chopped flat-leaf parsley
Finely grated zest of 1/2 lemon
1 tbsp. fresh lemon juice

Directions:
Directions:
Combine oil, garlic, paprika, Tabasco, Worcestershire sauce and plenty of salt and pepper. Dip the shrimp into the marinade, then lift out onto a plate and set aside in the fridge. Add the beef to the remaining marinade; toss and leave for 15 minutes.

Preheat the barbecue to medium-high. Thread steak and shrimp alternately onto each skewer. Barbecue for 5-10 minutes, turning occasionally, until the steak is done to your liking and the shrimp are just cooked through.

Meanwhile, put butter and garlic into a small saucepan and leave to the side of the barbecue to melt. Add parsley, zest and juice.

To serve, lift kebabs onto plate and spoon over the garlic butter. Garnish with lemon wedges.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
You can easily cook more shrimp and beef; just be sure to make more marinade.

 

 

 

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