Saying goodbye isn’t fun. But saying goodbye to Lauren–one of my best pals, roomie, co-blogger, and pretty much my other half– is just not okay. However, having an excuse to make a delicious Surf ‘n’ Turf dinner makes it just a little bit okay.
[Lauren--don't take that personally, you know that I will miss you oodles...and so will the LYK!]
Our Surf ‘n’Turf consisted of the following AH-MAZING dishes: Crab Cakes with Spicy Aioli Sauce, Soy Vey Marinated Flank Steak, and crispy Prosciutto-wrapped Shrimp Skewers.
Pearl, was the master of the Crab Cakes. Thanks to Chef Dennis for posting these little beauties, we feasted on some crispy, yet moist crab cakes. The only changes that she made to this recipe was the omission of the sugar in the sauce that binds the cake, and they tasted great! Then she whipped up a spicy aioli sauce with mayo, paprika, garlic, cayenne, chili powder, and lemon juice. It was the perfect touch to a scrumptious little crabby patty.
Sauté the crab cakes in olive oil.
Place onto a torn up brown paper bag, or a paper towel covered newspaper, to help soak up excess oils.
Maybe take a few bites… no one will notice.
Top with a dollop of spicy aioli sauce.
Soak a slab of flank steak in your favorite Marination Station (aka, gallon zip-lock bag and any sauce that suites your palate). We used TJ’s Soy Vey Sauce. Pearl highly recommended it, and it was such a great-tasting sauce! The meat was juicy, tender, and packed with soy-licious flavors.
Wrap the little piggly wiggly shrimp in a blanket of prosciutto!
But be sure to tuck them in! You don’t want the blanket of deliciously cured meat to fall victim to the evil hands of the grill.
Also, be sure to buy them deveined, otherwise you are in for a real treat. And by real treat, I really mean that you are in for a disgusting task. So if you are weeny like me and don’t like to do the dirty work, go with my advice.
Allow the prosciutto to get nice and crispy, but be careful not to cook them too long!
Proscuitto-wrapped Shrimp Skewers
Makes 4 skewers
16 medium or large uncooked shrimp, deveined and de-shelled
4 slices of prosciutto
freshly cracked pepper
4 bamboo skewers, soaked in water
Soak skewers in cold water for at least 20 minutes. Meanwhile, remove the shells from shrimp. (De-vein, if needed…see commentary above about this one). Dust the shrimp with fresh cracked pepper, then divide prosciutto slices into smaller pieces, in order to wrap each of the shrimp. Divide the wrapped shrimp, equally, on the skewers. Transfer to the grill, and cook on low heat for about 3-4 minutes per side. If the shrimp are on the bigger side, they may take longer to cook, so when the shrimp are no longer transparent, they are done.
Oh, wait….what’s in the box?
If you were wondering why this post-ful of pictures looked extra wonderful and crisp, well… I am fairly certain that this little Rebel is the reason behind the change!
sold my left arm and right leg saved a little pocket change, clicked the “purchase now” button on costco.com, and the rest was history.
Say hello to my new baby! The DSLR Canon Rebel T2i. Come on, don’t be shy.
I think a celebration is in order… with drinks. You’ll see what I mean.
From the Little Yellow Kitchen,