Ingredients with Measurements:
- 4 filet mignon steaks (6 oz each)
- 16 large shrimp, peeled and deveined
- 8 slices of bacon
- 1 tablespoon olive oil
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon garlic powder
- Salt and pepper to taste
Special equipment needed:
- Grill
- Skewers
Step-by-Step Instructions:
1. Preheat the grill to medium-high heat.
2. In a small bowl, whisk together olive oil, Worcestershire sauce, soy sauce, honey, garlic powder, salt, and pepper.
3. Thread 4 shrimp onto each skewer and brush with the marinade.
4. Wrap each filet mignon with 2 slices of bacon and secure with toothpicks.
5. Brush the bacon-wrapped filets with the marinade.
6. Place the skewered shrimp and bacon-wrapped filets on the grill.
7. Grill the shrimp for 2-3 minutes per side or until pink and cooked through.
8. Grill the filets for 4-5 minutes per side or until desired doneness is reached.
9. Remove the skewers from the shrimp and discard the toothpicks from the filets.
10. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 10-12 minutes
Temperature:
Grill temperature: Medium-high heat
Filet mignon internal temperature: 135°F for medium-rare, 145°F for medium, and 160°F for well-done.
Serving size:
This recipe serves 4.
Nutritional information:
Calories: 500
Fat: 28g
Protein: 50g
Carbohydrates: 7g
Fiber: 0g
Sugar: 6g
Sodium: 1110mg
Substitutions for ingredients:
- Shrimp can be substituted with scallops or lobster.
- Bacon can be substituted with prosciutto or pancetta.
- Worcestershire sauce can be substituted with balsamic vinegar.
- Soy sauce can be substituted with tamari or coconut aminos.
- Honey can be substituted with maple syrup or agave nectar.
Variations:
- Add chopped herbs like rosemary or thyme to the marinade for extra flavor.
- Top the filets with blue cheese or garlic butter before serving.
- Serve the shrimp and filets with a side of grilled vegetables or a salad.
Tips and tricks:
- Soak the skewers in water for 30 minutes before grilling to prevent them from burning.
- Use a meat thermometer to check the internal temperature of the filets.
- Let the filets rest for 5 minutes before serving to allow the juices to redistribute.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in the microwave or oven until heated through.
Presentation ideas:
Arrange the shrimp and filets on a platter and garnish with chopped herbs or lemon wedges.
Garnishes:
Chopped herbs or lemon wedges.
Pairings:
This dish pairs well with a full-bodied red wine like Cabernet Sauvignon or a crisp white wine like Sauvignon Blanc.
Suggested side dishes:
Grilled vegetables, roasted potatoes, or a salad.
Troubleshooting advice:
- If the bacon is not crispy, place the filets under the broiler for a few minutes to crisp up the bacon.
- If the shrimp are overcooked, reduce the cooking time on the grill.
Food safety advice:
- Make sure to cook the filets to the recommended internal temperature to avoid foodborne illness.
- Use separate cutting boards and utensils for raw meat and seafood to avoid cross-contamination.
Food history:
The combination of shrimp and steak has been a popular surf and turf dish in the United States since the 1960s.
Flavor profiles:
The dish is savory and slightly sweet with a smoky flavor from the grill.
Serving suggestions:
Serve the shrimp and filets with a side of grilled vegetables or a salad for a complete meal.
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