Surf & Turf Shrimp
1 ½ lb. (700 g) medium shrimp, peeled, tail left on and deviened
2 tbsp. (25 mL) vegetable oil
1 slice fresh ginger, minced
2 green onions, thinly sliced
3 tbsp. (40 mL) Surf & Turf Grilling Sauce
freshly ground pepper to taste
Dry the shrimp well. Heat a very large saucepan or work over medium heat. Ad the oil and ginger. As the ginger begins to sizzle, move the pan on and off the heat so that it does not burn. Cook for about 1 minute.
Raise the heat to high and add the shrimp. Cook until the shrimp become opaque and continue to shake the pan so that shrimp do not stick, this will take 1 minute. Add the Surf & Turn Grilling Sauce and cook until the liquid has thickened enough to coat the shrimp. If necessary, move the pan on and off the heat to prevent the shrimp from burning. Allow to cool slightly.
Arrange the shrimp onto a serving tray. Sprinkle with green onions and serve at room.
Serves 6-8.
Surf & Turf Spicy Pot Stickers
Filling
1 bunch spinach, trimmed, blanched, squeezed dried and chopped
2 green onions, minced
2/3 lb (325 g) ground pork or veal
1/3 lb (75 g) raw chopped shrimp
1 tbsp (15 mL) minced ginger root
1 large egg
2 tbsp (25 mL) Surf & Turf Grilling Sauce
¼ tsp (1 mL) chili paste, or to taste
1 tsp (5 mL) sesame oil
salt and pepper to taste
Sauce
2/3 cups (175 mL) chicken stock
4 tbsp (50 mL) Surf & Turf Grilling Sauce
Dip
2 tbsp (25 mL) finely chopped ginger
1/3 cup (75 mL) rice wine vinegar
¼ cup (50 mL) soy sauce
1 tsp (5 mL) chili paste (optional)
Shell
24 won ton skins
11/2 tbsp (20 mL) vegetable oil
cornstarch for dusting
Combine the filling ingredients and, mix thoroughly. Set aside.
Trim the wontons into circles. Place 1 tbsp. (15 mL) of filling in the center of the wrapper. Bring the edges up round the filling. Squeeze the wonton together at the top of the filling like a paper bag, creating a half hourglass figure. Press the top to flatten bottom. Place on a sheet of waxed paper lightly dusted with cornstarch.
Combine together the chicken stock and Surf & Turf Grilling Sauce. Heat the vegetable oil in a heavy skillet over medium heat. Add the dumplings and fry until the bottoms are dark brown. Pour in the sauce and bring to a simmer and cook covered, until pot stickers are firm to the touch, approx. 2 minutes. Uncover and continue cooking until the sauce evaporates. Remove pot stickers and place on a serving platter.
Makes 6-8 doz.
Wild Rice Salad with Surf & Turf Sauce
1 ½ cup (375mL) cooked wild rice, chilled
½ (125 mL) cup cooked basmati rice, chilled
3 oz (75 g) baby spinach leaves
1 cup (250 mL) fresh bean sprouts
3 tbsp. (40 mL) pickled sushi ginger, thinly sliced
1 red pepper, seeded and julienne
¼ cup (50 mL) toasted slivered almonds
½ cup (125 mL) Surf & Turf Sauce
In a bowl, mix together both types of cooked rice, beans sprouts, pickled ginger, red and pepper. Dress with Surf & Turf Sauce and allow to stand in refrigerator for 1 hour. When ready to serve, gently toss in spinach and garnish with toasted almonds.
Serves 8-10 as appetizer.
Beef Fajitas
1 ½ lb (650 g) flank steak
¼ cup (50 mL) Surf & Turf Grilling Sauce
3 tbsp. (40 mL) Hot to Trot BBQ Mix
15 Tortillas
Mix Surf & Turf Grilling Sauce and Hot to Trot BBQ together in a small bowl. Spread over the flank steak and refrigerate for a minimum of 3 hours or overnight.
Broil or barbecue for 3-5 minutes per side, depending on the thickness of the steak. Slice against the grain into thin slices. Place slices on serving platter. Serve with warm tortillas, grated cheddar cheese, grilled onion, avocado guacamole, tomato salsa and sour cream.
Serves 8.
Surf & Turf Spicy Carrot, Daikon and Napa Cabbage
1 ½ cup (375 mL) carrots, shredded
1 ½ cup (375 mL) daikon, shredded and patted dry
1 ½ cup (375 mL) napa cabbage, shredded
2 tbsp. (25 mL) fresh coriander, minced
½ cup (125 mL) Surf and Turf Grilling Sauce
In a large bowl; toss together carrots, daikon, cabbage and coriander. Pour Surf N Turf Grilling Sauce over vegetables. Toss until well combined. Serve chilled
Serves 4-6.