There's something lusty about the combination of beef and shrimp, and these surf and turf kebabs will be perfect for a romantic occasion. Nice at other times too... To serve 4:
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- 4 slices of beef fillet weighing about 6 ounces (150 g) each
- 12 jumbo shrimp or scampi
- 6 tablespoons olive oil
- The juice of a lemon
- 2/5 cup (100 ml) dry white wine
- Salt and pepper to taste
- 4 skewers
Preparation:
Cut the slices of beef fillet into 4 equal pieces and put them in a bowl.
Shell the shrimp, leaving the tails on because having the tails will make them easier to eat and also makes for a prettier presentation.
Heat your grill.
Combine the lemon juice, wine, and olive oil and season the mixture to taste with salt and pepper. Pour the sauce over the meat and marinate the meat for 15 minutes. Add the shrimp, mix well, and marinate everything for another 5 minutes.
Remove the meat and shrimp from the marinade, reserving the liquid. Skewer the meat and the shrimp, alternating pieces of meat with pieces of shrimp. Grill the kebabs over hot coals for 5-10 minutes (depending upon how done you like your meat and shrimp), turning them often and basing them repeatedly with the marinade.
Serve at once; as a wine I might go with a rosé, for example Bardolino Chiaretto.
Don't have a grill? Preheat your oven to 400 F (200 C), arrange the skewers over a roasting pan (with the tips and tails of the kebabs on the lips of the pan, so the meat remains suspended, without touching the bottom of the pan) and cook the kebabs for about 10 minutes.
Yield: 4 servings surf and turf kebabs.
Heat your grill.
Combine the lemon juice, wine, and olive oil and season the mixture to taste with salt and pepper. Pour the sauce over the meat and marinate the meat for 15 minutes. Add the shrimp, mix well, and marinate everything for another 5 minutes.
Remove the meat and shrimp from the marinade, reserving the liquid. Skewer the meat and the shrimp, alternating pieces of meat with pieces of shrimp. Grill the kebabs over hot coals for 5-10 minutes (depending upon how done you like your meat and shrimp), turning them often and basing them repeatedly with the marinade.
Serve at once; as a wine I might go with a rosé, for example Bardolino Chiaretto.
Don't have a grill? Preheat your oven to 400 F (200 C), arrange the skewers over a roasting pan (with the tips and tails of the kebabs on the lips of the pan, so the meat remains suspended, without touching the bottom of the pan) and cook the kebabs for about 10 minutes.
Yield: 4 servings surf and turf kebabs.
