STRIPLOIN & BUTTERFLY SHRIMP
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RECIPE TYPE
Holiday, Under 30 min, Surf and Turf
SERVES
SERVES4 to 8
Prep: 10 min
Cook: 15 min
Ingredients
2 Longo’s CAB Striploin Steaks (about 325g each)
1 tbsp Longo’s Garlic & Herb or BBQ Rub
4 tbsp Longo’s Country Churned Salted Butter, melted and divided
1 pkg (340g) Longo’s Extra Jumbo Marinated Garlic & Herb Butterfly Shrimp
1 pkg (355g) Longo’s Kitchen Grilled Vegetables
1 tsp Worcestershire sauce
Sliced baguette and flatbread, Longo’s Kitchen Grilled Veggies and various
Longo’s pickles, olives, and other condiments, sliced cheese, etc.Directions
Season steaks all over with spice rub and drizzle with half of the melted butter.
Sear steaks in preheated cast iron skillet for 3 to 4 minutes per side for medium or until cooked to preferred doneness. Blend remaining butter with Worcestershire sauce and use to baste steaks during the last few minutes of cooking. Rest for at least 5 minutes before slicing thinly across the grain.
Arrange shrimp in a single layer on one side of baking sheet. Roast in preheated 400°F oven for 5 minutes. Add grilled vegetables to the other side of baking sheet; roast for 8 to 10 minutes.
Arrange steak, shrimp and grilled vegetables on large cutting board or platter. Surround with bread, flatbread, vegetables, cheese, pickles, olives and other condiments, as desired.
Tips: Assemble all the other elements on your board or tray in advance and add the hot cooked beef, seafood and vegetables just before serving.
NUTRITIONAL INFORMATION
Protein 53g | Fibre 2g |
Fat 38g | Sugar 5g |
Carbs 11g | Sodium 980mg |
