Shrimp Skewers with Grilled Filet Mignon
 
Ingredients:  
12 x 31/40 count Ocean Jewel Shrimp, Tail-off (Vannamei White or Black Tiger shrimp) (defrosted)
2 x 6 or 8 oz Filet Mignon (beef tenderloin)
1 cup Red skinned garlic mashed potatoes
2 oz Vegetable oil
2 sprigs Rosemary
1 Lemon
2 oz Butter
1/4 tsp Garlic (chopped)
1 tbsp Parsley (chopped)
Salt and pepper to taste
 
DIRECTIONS:

1. Season and oil filet mignon. Grill to preferred doneness.

2. Skewer Ocean Jewel Shrimp on pre-soaked wooden skewers, 2 shrimp per skewer. Season and brush with oil.

3. Grill shrimp skewers on medium-high heat for about 1-2 minutes per side.

4. Place red skinned mash potatoes onto centre of each plate. Place filet mignon on top.

5. Place three shrimp skewers onto each filet (triangular style).

6. In a separate small pan, heat butter and garlic to brown stage.

7. Add chopped parsley and a touch of lemon juice.

8. Spoon on top of shrimp skewers and filet mignon.

9. Garnish with rosemary sprig in the middle of each shrimp triangle and serve.

Serves 2






Quantity Item Your cost
12 x 31/40 count Ocean Jewel Shrimp, Tail-off (Vannamei White or Black Tiger shrimp) (defrosted) $
2 x 6 or 8 oz Filet Mignon (beef tenderloin) $
1 cup Red skinned garlic mashed potatoes $
2 oz Vegetable oil $
2 sprigs Rosemary $
1 Lemon $
2 oz Butter $
1/4 tsp Garlic (chopped) $
1 tbsp Parsley (chopped) $
Salt and pepper to taste $
Total Plate Cost $
Suggested Sell Price
(based on 30% food cost)
$
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