Grilled Filet & Shrimp with Chili-Garlic-Basil Butter or Bacon-Jalapeño Butter
Chili-Garlic-Basil-Butter: Prep: 10 minutes
Bacon-Jalapeño Butter: Prep: 10 minutes • Cook: 6 minutes
Filet & Shrimp: Prep: 10 minutes plus soaking and standing
Grill: 16 minutes
Serves: 4
Chili-Garlic-Basil Butter
1/2 cup unsalted butter (1 stick), softened
3 tablespoons chopped fresh basil
1 tablespoon fresh lime zest
1/4 teaspoon ground cayenne pepper
1/4 teaspoon salt
1/4 teaspoon black pepper
Bacon-Jalapeño Butter
1 garlic clove, minced
1/4 cup plus 2 tablespoons unsalted butter, softened
1/2 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh cilantro
1 tablespoon chopped jalapeño pepper
Filet & Shrimp
3/4 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
4 petite filet mignon steaks (about 4 ounces each)
2 tablespoons extra virgin olive oil
16 raw 16-20 count tail-on peeled and deveined shrimp, thawed if necessary
Chili-Garlic-Basil Butter
1. In small bowl, stir garlic, butter, basil, lime zest, cayenne pepper, salt and black pepper; transfer 2 tablespoons to small bowl. Makes about 1/2 cup.
Bacon-Jalapeño Butter
2. In large skillet, cook bacon over medium heat 6 minutes or until crisp, turning once; transfer to paper towel-lined plate. Break bacon into pieces. Makes about 3 tablespoons.
3. In food processor, pulse garlic until chopped, scraping bowl with rubber spatula. Add butter, lemon juice, salt and black pepper; process until smooth, scraping bowl occasionally. Add cilantro, jalapeño pepper and bacon; process until just combined and transfer 2 tablespoons to small bowl. Makes about 1/2 cup.
Filet & Shrimp
4. Prepare outdoor grill for direct grilling over medium-high heat. Soak skewers in water 20 minutes.
5. In small bowl, stir 1/2 teaspoon salt, 1/4 teaspoon black pepper and garlic powder. Rub both sides of steaks with 1 tablespoon oil; sprinkle with garlic powder mixture. Place steaks on hot grill rack; cover and cook 10 minutes or until internal temperature reaches 135° for medium-rare, turning once. Transfer steaks to cutting board; tent with aluminum foil and let stand 10 minutes. (Internal temperature will rise to 145° upon standing.)
6. In large bowl, toss shrimp, and remaining 1/4 teaspoon each salt and black pepper and 1 tablespoon oil; thread onto skewers. Place skewers on hot grill rack; cook, uncovered, 6 minutes or until internal temperature reaches 145°, brushing occasionally with either reserved 2 tablespoons butter mixture and turning once.
7. Serve steaks and skewers with remaining 6 tablespoons butter mixture.
Grilled Filet & Shrimp with Chili-Garlic-Basil Butter
Approximate nutritional values per serving (1 steak, 1 skewer, 1-1/2 tablespoons butter):
644 Calories, 53g Fat (24g Saturated), 290mg Cholesterol,
853mg Sodium, 1g Carbohydrates, 0g Fiber, 40g Protein
Grilled Filet & Shrimp with Bacon-Jalapeño Butter
Approximate nutritional values per serving (1 steak, 1 skewer, 1-1/2 tablespoons butter):
612 Calories, 49g Fat (21g Saturated), 280mg Cholesterol,
932mg Sodium, 1g Carbohydrates, 0g Fiber, 41g Protein