Surf & Turf Skewers Recipe
- 1 nice ribeye steak
6 medium to large fresh shrimp
- 1 large green or red bell pepper
- 1 large onion
- 4 large button mushrooms or baby portobellos
- 1 large link of smoked pork sausage
- Steak marinade (recipe below)
- New Orleans style BBQ sauce (recipe below)
- 1/3 cup Olive oil
- Salt & pepper to taste
- Loaf of French baguettes
- 1 24oz domestic beer
- 1 teaspoon soy sauce
- 2 tbsp Worcestershire
- Juice of one large lemon
- 1.25 oz of fajita seasoning (recipe below)
Mix everything completely and pour into a dish that fits the steak.
- 2 teaspoons of chili powder
- 1 teaspoons of salt
- 1/2 teaspoons ground paprika
- 1 teaspoons white sugar
- 1/2 teaspoons onion powder
- 1 teaspoons garlic powder
- 1/2 teaspoons cumin
- 1/4 teaspoons cayenne pepper
Mix all ingredients well
New Orleans BBQ Sauce
- 1 teaspoons salt
- 1/8 teaspoons oregano
- 1/4 teaspoons garlic powder
- 3 1/4 teaspoons black pepper
- 1/2 teaspoons dried rosemary
- 1/8 teaspoon of onion powder
- 1/16 teaspoon white pepper
- 1/8 teaspoon paprika
- 1/16 teaspoon cayenne pepper
- 1/8 teaspoon dry thyme
- 1 Tablespoon fresh minced garlic
- 1 stick unsalted butter (1/4 pound)
- 4 oz of good beer
- 2 oz of Worcestershire sauce
Put all the ingredients into a pot or pan and simmer until thickened slightly. Will cover 1 to 2 pounds of shrimp
Start by making the steak marinade and place the steak into the marinade. Marinate for up to 12 hours. Best to do the night before.
Now devein and peel the shrimp leaving the head and tail section intact. Cut sausage into coins the thickness of the shrimp. Slide the shrimp and sausage onto the skewers as shown in the video. Set to the side
Now remove the steak from the marinade and remove any excess fat. Cut the steak into skewer sized pieces, and slide the steak onto a skewer and set to the side.
Now cut the bell pepper and onions into skewer sizes and place into a zip bag along with the mushrooms and pour oil, salt and pepper into the bag. Seal and work the oil and seasoning all over the vegetable. Now skewer onto skewers.
Start by setting up your grill for two zone cooking. Leave top and bottom vents wide open. Place the vegetable skewers onto the indirect side, put the lid on and check every 5 minutes until they begin to get a little tender. Now sear over direct heat to give the vegetables a little char for optimal flavor.
Place the skewers back onto the indirect side and place the steak skewer(s) over direct fire and sear both sides to your preference, then move to the indirect zone to finish off to your desired doneness.
Place the shrimp and sausage skewers over direct heat, and begin to baste immediately with the New Orleans style BBQ sauce. Watch carefully because the butter will cause flare ups. Flip often and keep basting until done.
Transfer all the skewers onto a plate. Pour extra New Orleans BBQ sauce onto the shrimp skewers and the plate. Serve with French baguette slices.
This is one of my most favorite recipes ever, enjoy!