The king of meals. Steak. Lobster. Guaranteed to be great. Despite the drop in lobster prices and impending lobster revolution this summer, I don't like shelling out for an expensive weeknight dinner. Sorry. Couldn't help but make the pun. I decided to make a 'Surf and Turf' using one of my favorite beef and one of my favorite shellfish recipes. For the 'Surf', I am making basil-breadcrumb crusted shrimp. For the 'Turf', a bourbon beef shank. Enjoy!
The 'Surf' Ingredients (serves 2):
12 shrimp peeled and cleaned
1 handful fresh basil
1/2 cup of whole wheat bread crumbs
1 tsp olive oil
1/2 cup flour
1 egg
1. Add the basil, bread crumbs, and olive oil to a food processor. Mix thoroughly alternating between chopping and grinding for 30 seconds. Breadcrumbs should be green.
2. Place the flour, egg, and breadcrumbs in separate plate. Dip the shrimp in each plate, making sure that the shrimp is wholly coated. Place in a tray as below.
3. Add shrimp to broiler for 3 minutes, then take out and flip. Cook for a further 2 minutes. Serve.
The 'Turf' Ingredients (serves 2):
1 bone-in beef shank
1/4 cup bourbon
1/4 cup red wine
1 cup crushed tomatoes
3 tbsp sugar
1 tbsp brown sugar
1/4 cup parsley
1 small yellow onion
2 tbsp olive oil
sea salt and black pepper
1. Add the bourbon, red wine, crushed tomatoes, sugar, brown sugar, parsley, and onion to a bowl and mix thoroughly.
2. Season beef shank with olive oil, sea salt, and black pepper.
3. Heat a large skillet on a medium heat. Add the beef to the skillet and brown both sides. After browning drop heat to low, add bourbon sauce and coat both sides before placing a lid over the top.
4. Cook for 3 to 4 hours (although after 1 hour, the meat will be cooked and ready to eat) to ensure the beef gets tender and absorbs the flavor of the sauce.
5. Remove beef from the skillet, carve slices, and top with the bourbon sauce.
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