Shrimp and Filet with Peanut Ancho Chile Sauce

Quick Links:

Shrimp and Filet with Peanut Ancho Chile Sauce

The classic surf and turf with a new twist of Thai fusion. Excellent for any special event or holiday.

Serves: 4


	Ingredients 1 lb Ocean Garden® Mexican shrimp 4 filet mignon steaks (5 to 6 oz each) 2 Tbsp tamari or soy sauce 3 Tbsp olive or sesame oil Peanut Ancho Chile Sauce

Method

Peel and devein shrimp, leaving tails on. Trim steaks if needed. Refrigerate. Combine 2 Tbsp tamari sauce and olive oil. Set aside.

Brush shrimp and filets with tamari and olive oil; let stand for 15 to 20 minutes. Grill or broil filets 3 to 4 inches from heat, 4 to 5 minutes per side; see cooking times below for shrimp. Brush with tamari and olive oil while cooling.

Serve on warm dinner plate with 2 or 3 Tbsp Peanut Ancho Chile Sauce. Garnish with herbs, if desired.

Cooking times for shrimp

Small-Med Med-Lrg Lrg-Extra Lrg

(51/60-smaller) (21/25-41/50) (U/10-16/20)

1-1/2 - 2 min. 2-1/2 - 3 min. 3-1/2 - 4 min