Your information source for products, shopping, marketing and business services, health matters, home and garden, food and lesiure, weight loss, anti-ageing surgical procedures and non-surgical rejuvenation treatments.
Wednesday, July 3, 2019
Sheet-Pan Surf and Turf
Get this fancy steakhouse favourite at home, all in one pan, for a fraction of what you’d pay eating out.
2 unpeeled large russet potatoes, cut lengthwise into 1-inch wedges
6 tablespoons butter, melted
1/2 teaspoon salt
1/2 lb asparagus spears, trimmed
1 tablespoon Montreal steak grill seasoning
1 beef T-bone steak (1 lb)
2 tablespoons tomato paste (from 6-oz can)
2 teaspoons Dijon mustard
1 lb uncooked deveined peeled extra-large shrimp (16 to 20 per lb), with
tails left on
2 tablespoons chopped fresh Italian (flat-leaf) parsley leaves
1 tablespoon chopped fresh thyme leaves
Meanwhile, in medium bowl, mix remaining 1 tablespoon melted butter, the tomato paste and mustard. Add shrimp; toss to coat. Add shrimp in single layer to pan around steak and potatoes, placing on top of vegetables as needed. Broil 3 to 5 minutes or until shrimp are cooked through and steak is cooked to desired temperature (135°F for medium). Top with herbs.
When possible, opt for larger asparagus spears.
The bigger the shrimp, the more impressive the presentation. If possible, seek out shrimp cocktail-sized 16 to 20 shrimp per pound.