Friday, August 14, 2009
Surf 'n' Turf Kabobs
We get fresh, plump, local heads-on shrimp here on the Carolina coast, so we cook a lot of shrimp.
Shrimp scampi. Shrimp curry. Barbecue Shrimp (cue Forrest Gump)...
Sometimes simplest is best.
On this day we skewered the shrimp with medallions of fresh tuna and beef sirloin, lightly seasoned with salt, pepper and kiss of some ground chilis. We put kabobs of fingerling potatoes and pearl onions on the grill's cooling rack for about twenty minutes before searing the surf 'n' turf kabobs for a couple of minutes on each side.
We accompanied the shrimp with a cocktail sauce of ketchup, sweet chili paste, wasabi paste, lemon juice and worcestershire. The tuna and beef were swathed in an amalgam of leftover sauces: a beef braising liquid, homemade barbecue sauce and Korean-inspired chili sauce.
We devoured the kabobs with red lettuce leaves that also served as a salad dressed in a lemon vinaigrette.
Bubba Gump never had it so good.