Grilled Filet & Shrimp with Flavorful Butters - Recipe from Price Chopper
Grilled Filet & Shrimp with Flavorful Butters
Grilled Filet & Shrimp with Chili-Garlic-Basil Butter or Bacon-Jalapeño Butter
This sensational dish combines succulent filet mignon and shrimp, enhanced with mouthwatering butters. A grilled masterpiece ready to impress, perfect for those who savor the harmony of surf and turf! Found in our Spring 2024 Gatherings magazine
Grilled Filet & Shrimp with Chili-Garlic-Basil Butter or Bacon-Jalapeño Butter
This sensational dish combines succulent filet mignon and shrimp, enhanced with mouthwatering butters. A grilled masterpiece ready to impress, perfect for those who savor the harmony of surf and turf! Found in our Spring 2024 Gatherings magazine
- In small bowl, stir garlic, butter, basil, lime zest, cayenne pepper, salt and black pepper; transfer 2 tablespoons to small bowl. Makes about ½ cup.
- In large skillet, cook bacon over medium heat 6 minutes or until crisp, turning once; transfer to paper towel-lined plate. Break bacon in pieces. Makes about 3 tablespoons.
- In food processor, process butter, lemon juice, salt and black pepper until smooth, scraping bowl occasionally. Add cilantro, jalapeño pepper and bacon; process until just combined and transfer 2 tablespoons to small bowl. Makes about ½ cup.
- Prepare outdoor grill for direct grilling over medium-high heat. Soak skewers in water 20 minutes.
- In small bowl, stir ½ teaspoon salt, ¼ teaspoon black pepper and garlic powder. Rub both sides of steaks with 1 tablespoon oil; sprinkle with garlic powder mixture. Place steaks on hot grill rack; cover and cook 10 minutes or until internal temperature reaches 135° for medium-rare, turning once. Transfer steaks to cutting board; tent with aluminum foil and let stand 10 minutes. (Internal temperature will rise to 145° upon standing.)
- In large bowl, toss shrimp, and remaining ¼ teaspoon each salt and black pepper and 1 tablespoon oil; thread onto skewers. Place skewers on hot grill rack; cook, uncovered, 6 minutes or until shrimp turn opaque throughout, brushing occasionally with either reserved 2 tablespoons butter mixture and turning once.
- Serve steaks and skewers with remaining 6 tablespoons butter mixture.
