Surf and Turf Bites
Bite-sized ribeye and sautéed shrimp skewered on toothpicks and served with three dipping sauces.
Ingredients
- 1 pound ribeye steak or your preferred cut
- 1 pound raw 31/40 shrimp peeled and deveined, with tail on
- olive oil
- 1 tablespoon minced garlic divided
- sea salt and black pepper
- red pepper flakes
- 1 stick garlic butter
- 1 package toothpicks
Optional Garnishes
- spicy mustard
- cocktail sauce
- creamy horseradish
- mint
Instructions
- Take the ribeye out of the refrigerator and let it sit for 15 minutes before seasoning.
- Heavily season the ribeye with sea salt and pepper, and set aside.
- In a bowl, lightly coat the shrimp with olive oil. Season with some of the garlic, sea salt, pepper and red pepper flakes. Set aside.
- Set a cast iron skillet over medium-high heat. Add olive oil and the remaining garlic.
- Cook the steak to your desired doneness. While the steak rests, top it with the garlic butter and set aside.
- In another skillet, sauté the shrimp for about two minutes per side, until slightly opaque. Set aside.
- Slice the ribeye into bite-sized pieces.
- On toothpicks, layer the shrimp and steak until you run out.
- Serve with spicy mustard, cocktail sauce and creamy horseradish for dipping.