Surf & Turf

Chef Philman George Ideas & Inspiration

Take that ordinary beef tenderloin to a high level with some large, plump, juicy shrimp skewers. This is another unique product that is sure to spark some excitment on your grill menu.  Because the shell is left on, it helps insulate and protect the shrimp during the grilling process.  They are also butterflied which makes them easy to pop out of the shell and also creates a valley to accommodate some sauces.

Duplicating these shrimp skewers from scratch is extremely difficult and time consuming.  Try to neatly pass a skewer though a shrimp shell.  Not an easy task!

The above pic was taken as I was testing out the product on the grill for the first time.  Towards the end of the grilling I brushed a bit of Pad Thai sauce on them and allowed the sweet and spicy sauce to caramalize and soak into the shrimps.  They tasted soooooo good!

To my surprise not one shrimp fell off the skewers.  I thought for sure as the shrimps cooked, a few would fall off.  This is a testament to the quality craftsmanship of this product.

For the Surf & Turf here is what you need:

  • 1 High Liner Butterflied Shrimp Skewer (0865 thawed)
  • 5oz  Beef tenderloin
  • ½ bundle asparagus
  • 2 tbs soft butter
  • 1 tsp chopped chives
  • 1 tsp chopped parsley
  • Vegetable oil
  • Salt & Pepper

Combine soft butter, chives and parsley.  Season tenderloin and grill to desired doneness.  Lightly brush thawed shrimp skewer with a bit of vegetable oil or spray with compressed vegetable oil.  Lightly season with salt and pepper and place the thawed shrimp skewer onto the hot grill.  Cook for 4 minutes or until done, and allow for a majority of the cooking to happen with the shell side down.  Finish by brushing with herb butter and plate with steamed asparagus and beef tenderloin.

Happy Cooking & Happy Plating!