May 18, 2020
Shrimp is a surprisingly versatile, hearty and healthy seafood option that can add a lot to a meal. Served alongside a steak, it’s a wonderful special occasion or celebratory meal. A steak and shrimp grill-up can also satisfy different appetites or meal preferences too on a busy weeknight.
Buy shrimp in any number of ways; you can get them with the shell on, zipperback (the shell is cut for easier removal), or ready to use, peeled with no-shell. They can also be found both raw and cooked. Shrimp also come in different sizes, from jumbo—where serving just a few is a portion—to smaller sizes that blend in better with sauces.
You may see the size of the shrimp expressed as a number on the package, ’16-20’ for example: with Jumbo Shrimp it takes only about 15 to make up a pound, while with much smaller shrimp there can be up to 100 in a pound. The size doesn’t determine quality, but it can determine the uses of shrimp in different dishes. For example, jumbo shrimp are better for the grill since they’re larger and are less likely to fall through the grill-top. Use baby shrimp to make a shrimp salad with mayo as a special topper for avocado toast.
One of the most notable characteristics of shrimp is the way they change colour once they’re cooked. Raw shrimp are whitish-grey and may be more elongated, while cooked shrimp turn a brighter orange-pink and curl up more. These characteristics are actually a useful way to know if your shrimp are fully cooked. With that said, it’s all too easy to overcook shrimp, as cooking time usually only takes a couple of minutes. With shrimp, you want to get them just to the edge of done, then remove them from heat, since overcooking them can result in a chewy, rubbery texture, as opposed to the tender bites you’re going for. For that reason, in many recipes and dishes, it’s often best to add the shrimp last, right before serving.
Shrimp are of course delicious as a decadent topper on steaks, or served side by side. It’s ultra easy to grill up a skewer of shrimp beside your barbecued steaks for a fun surf and turf-style meal.
This week, why not try pairing steak and shrimp? You can keep it simple by grilling up either one and serving it on a bed of kale salad for a light and healthy meal, such as in our Top Sirloin served with Shrimp and Kale Caesar Salad. Make the family-friendly Seared Top Sirloin with Shrimp over Angel Hair Pasta, or feast on Soy Marinated Top Sirloin with Garlic Shrimp.
Seared Top Sirloin Steak with Shrimp over Angel Hair Pasta
2 packages of Top Sirloin Steak and Shrimp Combo
4 garlic cloves, minced
3 tbsp + 3 tbsp butter
1 tbsp chives, sliced
1 tbsp basil, rough chopped
1 tbsp parsley, chopped
¼ cup white wine
400g package of angel hair pasta
salt and pepper
Heat a large pot of water on high.
Peel shrimp and set aside for later.
When water is boiling, add 2 tbsp of salt. Now add angel hair pasta and cook until 1 minute under al dente according to package. Strain and reserve ¼ cup of cooking liquid.
Generously season steaks with salt and pepper. Add oil to a cast iron skillet and heat on high until smoking. Add the steaks to the pan (you may need to do this in batches). Cook until both sides of the steaks are well browned about 3 minutes per side. Make sure to roll the edges of the steaks so they get a nice caramelized crust. Cook the steak until probe thermometer reaches 48C, about 5-10 minutes.
Remove the steaks from the plan, flip the steaks, and let rest on rack in a warm place for about 10 minutes.
In a sauté pan over medium heat, add the 3 tbsp butter and melt. Add the shrimp and cook for 1 minute per side. Add the garlic to the edge of the pan and cook through. Toss shrimp with cooked garlic. Deglaze with white wine and reduce until the liquid is almost gone. Add reserved cooking liquid, 3 tbsp of butter and swirl to come together. Add pasta, basil, parsley, and chives. Toss together and adjust seasoning with salt and pepper.
Place the pasta on plate with steak next to it. Enjoy with a green salad!
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