Surf and Turf Shrimp Kebabs

Votes: 1

Time: 45 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 716, total fat 32 G., saturated fats 11 G., proteins 55 G., carbohydrates 52 G., fiber 4 G., cholesterol 404 mg, sodium 1161 mg, sugar 37 G.

Almost everyone loves shashlik, and these surf-and-turf-style kebabs will be even more popular, as they feature a little bit of everything—meat and seafood. Plump shrimp, cubes of beef tenderloin, and chunks of baby corn are threaded onto skewers, then grilled and basted with a sweet and sour peach sauce. They can be cooked on a grill pan and enjoyed any time of year.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 tbsp unsalted butter
1 shallot, finely diced
1/4 cup granulated sugar
4 small ripe peaches (about 0.5 kg), coarsely chopped
1/4 cup peach jam
2 tablespoons Worcestershire sauce
2 tablespoons white wine vinegar
A pinch of red pepper flakes
2 sprigs of fresh thyme
2 ears of corn, peeled, cut each into 8 rounds
600 g beef tenderloin, cut into 16 pieces approximately 4 cm in size.
16 large shrimp, peeled and deveined (about 0.5 kg)
Olive oil
White rice, for serving
Green salad, for serving
Special equipment: four 37cm long metal skewers; a large grill pan; a pastry brush

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: beef, peaches, thyme, shrimps, wine vinegar

Cooking the dish according to the recipe:

In a medium saucepan over medium-high heat, melt the butter until foamy. Add the shallots and cook, stirring frequently, until softened, about 2 minutes. Add the sugar and peaches and cook, stirring, until the sugar melts and the peaches begin to soften, about 3 minutes.
Add 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 heat and simmer until the peaches are completely soft and the mixture thickens to a jam-like consistency, 10-15 minutes, depending on how juicy the peaches are. Discard the thyme sprigs. If the peaches are not fully cooked, mash them with a potato masher. Keep warm over low heat.

Meanwhile, heat a large grill pan over high heat.
Thread one piece of corn onto a skewer, then add a piece of meat and a shrimp; repeat in this order until you have four pieces of each ingredient on each skewer. Repeat with the remaining corn, meat, and shrimp, threading them onto three more skewers. Brush the kebabs with olive oil and season generously with salt and pepper.
Grill the kebabs, turning several times, until the steak and shrimp are cooked through, 25-30 minutes. Transfer the kebabs to a platter and brush generously with the peach sauce. Serve with rice, salad, and the remaining peach sauce on the side.

Categories:

recipe / Calorie content of prepared meals / Summer dishes / Main courses / Meat / Vegetables and mushrooms / Fish and seafood / / Food Network - recipes