Amazing versatility for a variety of options…
Shrimp or scallops, prawns or langostinos. Steak or veal.
Or…a dollop of tartare and scallops en croute. Creativity for classic entree or small plate or tastings.
The Menu Shoppe has it covered: classic bests.
Classic Surf and Turf with Garlic Shallot Butter
3 10-ounce uncooked lobster tails
1/2 cup (1 stick) butter, room temperature
1/4 cup olive oil
2 large shallots, quartered
4 large garlic cloves, halved
1 teaspoon salt
1 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
Combine first 7 ingredients in processor and blend until almost smooth. Spread 1 heaping teaspoon seasoned butter over each side of each steak and over each lobster half.
Let stand at room temperature 1 hour. Transfer remaining seasoned butter to small saucepan. Prepare barbeque. Set pan with butter at edge of barbecue until butter is melted and warmed through. Grill steaks until cooked to desired doneness, about 4 minutes per side. Grill lobster, shell side down, 5 minutes. Turn over and grill until meat is just opaque in center, about 3 minutes. Transfer steaks and lobster to plates. Serve with warm seasoned butter.
Other variations depend on creative mix.
Sauced seafood and grilled steak or conversely…grilled seafood and marinated steak.
For the “Surf”
Marinated Grilled Shrimp
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.
For the “Turf”
Bourbon Sirloin Steak
3 tablespoons coarsely ground black peppercorns
Fine sea salt
2 tablespoons olive oil
1/4 cup finely chopped shallots
1 cup beef broth
1/2 cup heavy cream
2 tablespoons unsalted butter
1/3 cup Kentucky bourbon
Put the black peppercorns in a wide, flat dish. Press the steaks into the peppers to coat them on all sides, then season with salt. Set aside. Heat the oil in a large, heavy-bottomed sauté pan over high heat for 1 minute. Add the steaks, two at a time if necessary to avoid overcrowding, and cook for 3 minutes per side for medium-rare. Transfer each steak to a dinner plate and set aside. Add the shallots to the pan and cook for 2 minutes over medium heat. Remove the pan from the heat and add the bourbon, then carefully return the pan to the stove over low heat and cook until the bourbon is almost entirely evaporated, about 2 minutes. Pour in the broth, raise the heat to high, bring it to a boil, and continue to boil until reduced and thickened, 3 to 5 minutes. Swirl in the cream and the butter and warm gently. Pour some sauce over each steak and serve.
Substitute veal chops or pork chops.
Replace the bourbon with brandy or cognac.
For a lighter pan sauce, leave out the cream and butter.
If it’s on the menu…the Menu Shoppe has it covered.
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