Kari Otsuka
Griddled Surf & Turf Skewers
Category
Entree
Servings
16 skewers
Prep Time
20 minutes
Cook Time
30 minutes
Author:
Chef Tom Fraker
Ingredients
-
1 1/2 pounds Melissa’s Gemstone® Potatoes
-
1/2 pound Beef (Tri Tip, Sirloin, etc.) - cubed
-
1/2 pound Fresh Shrimp - peeled; deveined
-
8 Fresh Button Mushrooms - ends trimmed
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1 package Melissa’s Organic Baby Heirloom Tomatoes - rinsed
-
8 Pineapple chunks
-
1 Melissa’s Perfect Sweet Onion - peeled; quartered
-
1 teaspoon Sea Salt
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1 teaspoon Freshly Ground Pepper
-
1 teaspoon Smoked Paprika
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1 teaspoon Granulated Garlic
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16 Wooden Skewers or Metal Skewers
-
Non-Stick Cooking Spray
Directions
Blanch the potatoes in boiling, salted water until just fork tender, about 20 minutes. Remove from the boiling water and place them in ice water to stop them from cooking. If you over cook them, they won’t skewer well. Once cool, remove the potatoes from the water onto paper towels to dry.
Skewer the ingredients in the following order (mixing up the potato and tomato colors):
On half of the skewers:
Potato, onion, tomato, beef, mushroom, potato
On half of the skewers:
Potato, onion, tomato, shrimp, pineapple, potato
To cook the skewers
In a small bowl, mix together the sea salt, pepper, paprika and garlic. Season the skewers with the mixture and spray them with the cooking spray.
Prepare a hot griddle.
Place the skewers and cook until seared, about 5 minutes. Flip them over and repeat. They are done when the shrimp turns pink and opaque.
Recipe Note
Make sure the ingredients are, for the most part, cut the same size so they get a nice sear.
Filed in:
Baby Heirloom Tomatoes,
Entree,
Gemstone® Potatoes,
Gold Pineapples,
Granulated Garlic,
Griddled Surf & Turf Skewers,
Perfect Sweet Onions
