Best 5 Cajun Surf And Turf Pasta Recipes

SURF AND TURF KEBABS

Steps:

• Heat the butter in a medium saucepan over medium-high heat until melted and foamy. Add the shallots and cook, stirring frequently, until softened, about 2 minutes. Add the sugar and peaches and cook, stirring, until the sugar is melted and the peaches are starting to soften, about 3 minutes.
• Stir in the peach preserves, Worcestershire sauce, vinegar, red pepper flakes, thyme, 1/2 teaspoon salt, 1/2 teaspoon black pepper and 1/2 cup water. Bring to a boil, then reduce to a simmer and cook until the peaches are completely softened and the mixture is thickened to the consistency of loose jam, 10 to 15 minutes depending on the juiciness of the peaches. Discard the thyme sprigs. If the peaches have not completely broken down, mash them with a potato masher to help them along. Keep warm over low heat.
• Meanwhile, heat a large grill pan over high heat.
• Thread one piece of corn onto a 15-inch metal skewer, followed by a piece of sirloin and then a piece of shrimp; repeat in that order until you have 4 of each item on the skewer. Repeat with the remaining corn, sirloin and shrimp on 3 additional 15-inch metal skewers. Brush the kebabs with olive oil and sprinkle generously with salt and black pepper.
• Cook the kebabs, turning a few times, until charred all over and the steak and shrimp are cooked through, 25 to 30 minutes. Transfer the kebabs to a platter and brush generously with the peach sauce. Serve with rice, salad and extra peach sauce on the side.

SURF & TURF CAJUN PASTA RECIPE - (4.4/5)

Steps:

• Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook! Preheat oven to 425 degrees. Season steaks generously with Cajun spice. Melt 1 tablespoon butter and 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the steaks until dark golden brown on both sides. Remove to an oven-safe plate or dish. Place in the oven and continue cooking until medium rare, about 12 minutes. Add additional 1 tablespoon butter and another tablespoon olive oil to the skillet and allow to melt/get hot. Season shrimp liberally with Cajun spice and throw into the skillet. Cook until opaque and deep golden brown. Remove to a plate and set aside. Throw in onion and bell pepper, then cook for a couple of minutes until golden brown and color but still somewhat crisp. Add garlic and cook around for 30-45 seconds. Remove veggies to a plate and set aside. With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Add Parmesan and stir to melt. Taste and adjust seasonings as needed. Finally, add vegetables to the sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine, minced parsley, and toss to combine. Splash in more chicken broth if it needs more liquid. Mound pasta on plates and nest a warm steak in the middle. Arrange shrimp around the edge of the plate. Sprinkle with a little more minced parsley and serve! Posted by Ree on September 9 2012

SURF AND TURF FOR TWO

Steps:

• Make the herb oil: Pulse the parsley, chives and olive oil in a mini food processor until smooth. Thin with water, if necessary, and add 1/4 teaspoon each salt and pepper. Transfer to a small bowl, cover and set aside. (This can be done up to 2 hours ahead.)
• Prepare the surf and turf: Toss the shrimp, olive oil, lemon juice, chopped thyme, and pepper to taste in a bowl. Wrap each shrimp with a piece of pancetta. Preheat the broiler. Arrange the shrimp on a foil-lined broiler pan. Season the beef with sea salt and pepper, press the thyme sprigs into the meat and set aside. Snap off the tough ends of the asparagus. Put the asparagus in a microwave-safe dish with 1/4 cup water and a pinch of sea salt. Heat a medium ovenproof skillet over high heat and add the butter. When the foam subsides, sear the beef until golden brown, about 3 minutes per side. Using tongs, hold the meat and brown the sides. Transfer the skillet to the broiler and cook until a thermometer inserted into the beef registers 125 degrees F for medium rare, about 4 more minutes. Transfer to a cutting board to rest while you cook the shrimp.
• Broil the shrimp until the pancetta is crisp, about 2 minutes per side. Meanwhile, microwave the asparagus until tender, about 2 minutes. Slice the beef into 4 pieces. Serve with the shrimp, herb oil and asparagus.

CAJUN SURF AND TURF

Steps:

• Preheat the oven to 475 degrees F.
• For the seasoning: Combine the garlic powder, paprika, black pepper, salt and cayenne.
• For the surf and turf: Rub 1 tablespoon of the butter over the tenderloin then sprinkle lightly with the Cajun seasoning. Place in the oven for approximately 25 to 30 minutes.
• After about 25 minutes check the tenderloin; you want a temperature of 120 to 125 degrees F on a meat thermometer for medium rare to rare. Remove the tenderloin from the oven and rest it for 10 to 15 minutes.
• In another skillet, add 3 tablespoons of the butter and heat to melt. Throw in the onions, green peppers and red peppers, then cook until golden brown and colored, but still somewhat crisp, a couple of minutes. Add the garlic and cook around for 30 to 45 seconds. Remove the veggies to a plate.
• Heat the same skillet over high heat, and then pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the skillet to deglaze. Reduce the heat to medium-low heat and pour in the cream, stirring or whisking constantly. Cook the sauce until the cream starts to thicken the mixture, a few minutes. Taste and adjust the seasoning as needed.
• Add the cooked vegetables to the sauce, making sure to include all the juices that have drained onto the plate. Stir and cook until the mixture is bubbly and hot, 1 to 2 minutes.
• Next add the remaining 2 tablespoons butter to a skillet and melt the butter over high heat. Throw the shrimp into the skillet and sprinkle them lightly with some of the remaining Cajun seasoning. Cook the shrimp until opaque and deep golden brown with some dark brown parts. Remove from the skillet and set aside.
• Serve the veggies and shrimp in their skillets and the tenderloin on a platter.

LA MARIANA SURF AND TURF COMBO

Steps:

• Ginger Sauce:
• In a saucepan, simmer the white wine and fresh ginger over medium heat until the reduction is almost dry. Add claim juice, clam base and cream. Bring to a boil.
• In a separate saucepan, make roux by melting the butter, then slowly adding the flour until the mixture is almost golden brown. Do not burn. Slowly stir the ginger cream sauce into the roux. Strain the hot mixture into a bowl.
• Burgundy Sauce:
• In a saucepan, simmer the burgundy wine, black peppercorns, shallots and garlic over medium heat until the reduction is almost dry. Add tomato puree and beef stock, bringing to a boil.
• In a separate saucepan, make roux by melting the butter, then slowly adding the flour until the mixture is almost golden brown. Do not burn. Slowly stir the burgundy sauce into the roux. Strain the hot mixture into a bowl.
• Onaga:
• Brush the fish with olive oil. Sprinkle lightly with salt and pepper. Grill over medium-hot fire for 4 minutes on each side until opaque throughout.
• New York Steak:
• Remove all excess fat from the steak. Season, to taste, with salt and freshly ground pepper. Grill over medium-hot fire to desired doneness.
• On a hot plate, spoon the Garlic Mashed Sweet Potatoes onto the center of the plate. Pool burgundy sauce and ginger sauce on the plate on opposite sides. Place the New York Steak and Onaga partially upon the sweet potatoes and on their respective sauces. Dribble additional burgundy sauce on the steak and ginger sauce on the Onaga. Place steamed fresh vegetables on the side and garnish the plate with julienned fried ginger or paper thinly cut fried onion rings.
• In a large pot bring 1/2-inch of water to a boil. Place vegetables into a steamer basket and cover for 5 to 6 minutes or until you reach desired tenderness. Lightly toss in melted butter and sprinkle with salt and pepper, to taste.
• Peel, slice and steam the Okinawan sweet potatoes until tender. Remove to bowl. Mash the roasted garlic. Add desired amount of heavy cream and butter to the potatoes and mash. Add mashed roasted garlic and stir. Season, to taste.