Surf and Turf Special

Today I have four recipes for you, which when combined, yield a perfect surf and turf dinner for four. Or- you can cut the recipe in half and make it a special dinner for two- twice! We'll be having this combination again tonight, and I can't wait. All these recipes have been adapted from Rachael Ray.

The first half of this dinner is a grilling recipe for steak that you top with a tomato and bacon salad.

Steak with Tomato-Bacon Salad Topper
Recipe courtesy of Rachael Ray

Ingredients
8 slices smoky bacon
4 flat iron or sirloin steaks, 8 ounces each
2 large garlic cloves, halved
Extra-virgin olive oil, for drizzling, plus 3 tablespoons
2 sprigs rosemary, leaves chopped
Salt and freshly ground black pepper
2 pints cherry tomatoes or multi-colored baby heirloom tomatoes, halved or quartered
1/2 small red onion, chopped
1 cup shredded basil leaves
2 cups baby arugula
Parmigiano-Reggiano, for shaving

Directions
Heat oven to 375 degrees F. Arrange the bacon on a slotted broiler pan or a baking rack set over a baking sheet. Bake until crisp. Remove from the oven to paper towels to drain. Reserve.

While the bacon cooks, heat a grill pan or outdoor grill to medium-high. Rub the steaks on both sides with the cut garlic cloves and dress with a drizzle of extra-virgin olive oil, chopped rosemary, and salt and pepper, to taste.

In a large bowl combine the tomatoes, onions, basil and the remaining 3 tablespoons of extra-virgin olive oil. Season with salt and pepper, to taste.

Grill the steaks for 5 minutes on each side for medium-rare, more or less for desired doneness.

Chop the bacon and add it to the tomato salad, then fold in the arugula.

Serve the steaks whole or sliced with lots of salad on top, garnished with a few shaves of Parmigianino-Reggiano.

The second half of this meal is grilled shrimp with a homemade spicy cocktail sauce.

Grilled Shrimp with Chili Cocktail Sauce
Recipe courtesy of Rachael Ray

Ingredients
2/3 to 3/4 cup chili sauce
2 tablespoons prepared horseradish
2 tablespoons lemon juice, about 1/2 lemon
1 tablespoon hot sauce, eyeball it
2 teaspoons Worcestershire sauce
1 teaspoon celery seed, 1/3 palmful
1 rib celery from heart with leafy tops, finely chopped
Coarsely ground black pepper
16 jumbo shrimp, peeled and deveined
2 tablespoons extra-virgin olive oil
Salt
1 teaspoon smoked sweet paprika
A small handful parsley, finely chopped

Directions
Combine the first 7 ingredients in a bowl, and season with pepper, to taste. Refrigerate until ready to use.

Heat a grill pan or grill to medium-high.

Dress the shrimp with extra-virgin olive oil, salt and pepper, to taste, and smoked paprika. Skewer the shrimp onto metal skewers, to ease in turning them, and grill until the shrimp are opaque and firm, about 7 to 8 minutes. Pile the shrimp on a serving platter, and drizzle with the sauce or pass the sauce at the table.

Mediterranean Shrimp

from Katie Lee (The Kitchen)

This dish is easy, tasty and healthy. 
Serves four and takes less than an hour from start to table.

Ingredients

In the serving dish with the feta cheese on top.

Vegetables:
3 tablespoons dry white wine
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
12 ounces jarred artichoke hearts, drained
8 ounces fresh green beans, trimmed and cut in half
1 pint grape tomatoes
1/3 cup kalamata olives, pitted and coarsely chopped
2 tablespoons capers, drained and coarsely chopped
1 red onion, cut into chunks
Kosher salt and freshly ground black pepper

Shrimp:
1 tablespoon extra-virgin olive oil
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper
1 clove garlic, minced
Grated zest and juice of 1 lemon
1 pound cleaned large shrimp
Kosher salt and freshly ground black pepper
1 baguette, cut in half lengthwise and then crosswise into 4 pieces total
Extra-virgin olive oil, for drizzling
4 ounces crumbled feta cheese

Directions
Preheat the oven to 450 degrees F.

For the vegetables: In a large bowl, whisk the white wine, olive oil and garlic. Add the artichokes, haricot vert, tomatoes, olives, capers and onions and toss to coat. Season with about 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer the mixture to a baking sheet and evenly spread out. Roast until the tomatoes begin to release their juices, 10 to 12 minutes.

For the shrimp: While the vegetables are roasting, use the same bowl and mix together the olive oil, oregano, red pepper, garlic and lemon zest and juice. Add the shrimp and toss to coat. Season with about 1/4 teaspoon salt and a pinch of black pepper.

Drizzle the baguette pieces with olive oil.

Remove the baking sheet from the oven and add the shrimp. Stir and evenly spread out the shrimp and vegetables. Add the pieces of baguette around the perimeter. Roast until the shrimp is pink and opaque, 8 to 10 minutes.

Transfer to a serving bowl, sprinkle with the crumbled feta and serve with the bread.

Yes, it looks this good straight out of the oven. OMG