Pork 'n' Shrimp Surf 'n' Turf

Mario Batali, Carla Hall, and Michael Symon
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Servings: 6
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moderate
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0 to 15 min
Part 1 of 2

Try this twist on a surf and turf classic for your family tonight!


  • Ingredients
  • step-by-step directions
Ingredients
Pork 'n' Shrimp Surf 'n' Turf
  • For Pork Medallions:
  • 2 pounds pork tenderloin (cut into 1 1/2" medallions)
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons butter
  • 2 sprigs sage
  • 1/4 cup brandy
  • 2 teaspoons Dijon mustard
  • 1 pinch chili flakes
  • 2 teaspoons fresh ginger (finely chopped)
  • 1/4 cup chicken stock
  • 2 tablespoons soy sauce
  • 2 tablespoons chopped parsley
  • salt and freshly ground black pepper to taste
For Shrimp
  • 1 pound jumbo shrimp (peeled and deveined, tails on)
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons finely chopped garlic
  • 1/2 cup white wine
  • 4 tablespoons butter
  • 1 lemon (zest and juice)
  • 2 tablespoons finely chopped parsley
  • salt and freshly ground black pepper to taste
  • For Vegetable Bundle
  • 1 pound green beans (ends trimmed)
  • extra-virgin olive oil
  • 1 summer squash (cut into 1 inch rounds)
  • 1 tablespoon garlic
  • salt and freshly ground black pepper to taste
Directions
  • For the Pork Medallions: Preheat a large sauté pan over medium-high heat. Add a drizzle of olive oil. Season the pork medallions with salt and pepper and add to the sauté pan. Sear for 3-4 minutes per side, until golden brown outside and 165 degrees F inside (should be just barely pink inside.) While cooking, add the butter and sage. Melt the butter and baste the pork with it.
  • Standing away from the pan, add the brandy and cook until the smell of the alcohol has subsided. Add the Dijon mustard, chili flakes, ginger, chicken stock and soy sauce. Cook until the sauce has reduced slightly. Season to taste with salt and pepper. Add chopped parsley to finish.
  • For the Shrimp: Preheat a large sauté pan over medium-high heat. Add a drizzle of olive oil. Season the shrimp with salt and pepper and add to the sauté pan. After 2 minutes, add the garlic and sauté until fragrant. Add the white wine and cook for 2 minutes. Add the butter, lemon zest and juice, and parsley. Swirl to incorporate the butter. Cook the shrimp for about 4-5 minutes total, until they are pink and are curled.
  • For the Vegetable Bundle: Using a 1-inch cookie-cutter, cut out the center of each ring of squash.
  • Bring a medium pot of water to a boil. Add the squash and let cook for 4 minutes. Remove squash and set aside to cool.
  • Meanwhile, preheat a medium sauté pan over medium heat. Add the olive oil. Next, add the green beans and garlic. Season with salt and pepper. Cook until tender, about 6 minutes. Set aside to cool slightly.
  • To assemble, place the green beans inside the squash rings to make a bundle.
  • To Serve: Place the pork medallion on once side of the plate, drizzled with some pan sauce. Place a piece of shrimp on the other side of the plate, with a drizzle of pan sauce. Place the vegetable bundle in between the two proteins.
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