Forget about turkey, ham or prime rib. When it comes to splurging on New Year’s Eve, “Surf and Turf” selections should be at the top of the list.
The seafood and meat combo doesn’t have to be extremely expensive or extravagant, as long as it packs a punch in the flavor department. The follow simple recipes will help you ring in the New Year in style:
SEAFOOD SHELLS
Ingredients:
1 package Pepperidge Farm Puff Pastry Shells
6 tablespoons butter, divided
1/2 pound medium shrimp, shelled and deveined
1/2 pound scallops
1/2 cup crab meat
1/4 cup diced red pepper
1/4 cup diced celery
1 tablespoon finely chopped green onion
1/2 teaspoon garlic powder
2 tablespoons all-purpose flour
1 1/2 cups milk
1/4 cup dry white wine
3/4 cup heavy cream
1/4 cup grated Parmesan cheese
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh dill
Directions:
Bake pastry shells according to package directions.
Melt 2 tablespoons butter in skillet. Add shrimp and scallops and cook until done. Remove seafood to a bowl.
Add remaining butter to skillet. Add celery, red, pepper, onion and garlic and cook on medium low heat until tender. Stir in flour until smooth. Add wine and milk. Cook and stir until mixture boils and thickens. Add cream and heat until warm. Turn off heat, whisk in cheese and shrimp, scallops, and crab. Stir in fresh lemon juice and dill.
Split each baked pastry shell in half.
Spoon mixture on bottom half of pastry shell, then place top half of shell on mixture.
Garnish with fresh dill and lemon.
FLAT IRON STEAK
Ingredients:
2 tablespoons butter
2 tablespoons olive oil
4 steaks (5-6 ounces each)
1 clove garlic smashed
1 shallot, minced
4 ounces fresh mushrooms
1 tablespoon honey
1 tablespoon whole grain mustard
3/4 cup beef stock
3/4 cup heavy cream
Salt and pepper
Parsley
Directions:
Heat oil in a large skillet over medium heat.
Season steaks with salt and pepper.
Add steaks to pan and cook 4-5 minutes per side.
Remove streaks from pan and place on a plate. Cover with aluminum foil.
Drain oil from pan and add butter, garlic, shallots and mushrooms, cook for two minutes, and then stir in honey and mustard. Cook for one minute.
Add stock and cook until reduced by two-thirds. Add cream and cook until slightly thickened.
Remove sauce from heat and pour over steaks before serving.
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