Alaskan surf'n'turf


"A great presentation for special occasions, this combination of beef and shrimp will impress with the looks and the taste. Fillet roulade with shrimp stuffing and grilled alaskan blend vegetables"
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30 to 35 m servings
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  1. Filet is stuffed with the shrimp stuffing and it looks like a cinnamon roll!!! when completed. First youll need a very sharp knife and some skill to turn a filet into a long thin strip. Make a cut with the knife on the round side (not flat) and make a continuous cut about 1/8 th of an inch untill the fillet is layed out like one long strip. Then spread the shrimp stuffing evenly on filet. Roll it up and fasten the end with a tooth pick and the meat is ready to go in the skillet with little bit of butter. Sear the roll for few minutes on both sides and move to a baking dish and finish in the oven to a temperature desired (about 18 minutes for 160 degreesF - well done)
  2. Shrimp stuffing :
  3. combine egg, bread,1/2 garlic, salt, pepper, green onions,old bay and blend together in a kitchen blender or a food processor. Mix well with the cooked minced shrimp. The mixture should be thick . (you can also blend the shrimp to save time on chopping it )
  4. while the roll is cooking (roasting), in a large skillet melt some butter or oil (medium high) and add squash first for a minute and then the rest of the vegetables. They are done when peppers feel soft.
  5. Place done vegetables in a warm place wipe out and cook the raw 20 pieces of shrimp on remaining butter and the rest of garlic for about 4 to 5 minutes and add the wine. Stir for a minute or two.
  6. Place the fillet in the center around the vegetables, arrange the shrimp and all the colours, say voila serve and enjoy


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