Monday, June 13, 2005
Combine two great tastes for Father’s Day
Two popular entrees for any meal are beef and seafood. But when it comes to celebrating a great father, why choose? The heartiness of beef is wonderful when paired with delicious seafood for a surf and turf meal.
Traditional surf and turf meals pair a juicy rib-eye steak with a lobster tail, but the possible combinations are almost limitless. Flank steak and shrimp are one combination that is easy to find and works very well together.
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If using frozen shrimp, purchase them raw and allow them to thaw before using in this recipe.
Spicy Grilled Shrimp
1 large clove garlic
1 tablespoon coarse salt
1/8 teaspoon cayenne pepper
1 teaspoon paprika
2 tablespoons olive oil
2 teaspoons lemon juice
2 pounds large raw shrimp, peeled and deveined
8 wedges lemon, for garnish
Preheat grill for medium heat. In a small bowl, crush the garlic with the salt. Mix in cayenne pepper and paprika, and then stir in olive oil and lemon juice to form a paste. In a large bowl, toss shrimp with garlic paste until evenly coated. Lightly oil grill grate. Cook shrimp for 2 to 3 minutes per side, or until opaque. Transfer to a serving dish, garnish with lemon wedges, and serve. Makes 6 servings.
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Barbequed Marinated Flank Steak
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons distilled white vinegar
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 cup vegetable oil
1-1/2 pounds flank steak
In a blender, combine the soy sauce, honey, vinegar, ginger, garlic powder, and vegetable oil. Lay steak in a shallow glass or ceramic dish. Pierce both sides of the steak with a sharp fork. Pour marinade over steak, then turn and coat the other side. Cover, and refrigerate 8 hours or overnight.
When ready to cook, place grate on highest level, and brush lightly with oil. Preheat grill for high heat. Place steaks on the grill; discard marinade. Grill steak for 10 minutes, turning once, or to desired doneness. Makes 6 servings.
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Pantry Pointers
London broil is a flank steak that comes from the lower hindquarters of the cow. These cuts benefit greatly from marinating before cooking.
When turning steaks on the grill, use long-handled tongs. Using a fork pierces the steaks and allows juices to run out.
Overcooked shrimp is tough. When shrimp start to turn pink, turn and continue cooking until there is no more gray coloring. Remove from the grill and serve immediately.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com