Neptune Shrimp Steak

Neptune Shrimp Steak

If the god of the ocean could eat steak, how would he like his steak? Medium rare? Juicy? No, the choice would be steak enveloping a king-sized prawn, marinated in a delicious spice blend, expertly smoked, and finished with a perfect sear – an extraordinary culinary creation!

Ingredients

  • 2 kg / 4.4 lbs giant shrimps

  • 4 cloves of garlic

  • 20 grams / 0.7 oz fresh parsley

  • 125 ml / ½ cup extra virgin olive oil

  • ½ tbsp finishing salt

  • 1 tsp ground black pepper

  • 2 shallots

  • 1 tsp capers

  • 250 ml / 1 cup demi-glace sauce

  • 125 ml / ½ cup red wine

  • 62.5 ml ¼ cup mayonaise

  • 1 tsp mustard

  • 1 tsp white wine

  • 1 kg / 2.2 lbs bavette steak

  • 4 tbsp PitmasterX's BBQ Beef Rub

Tools

Thanks to Montvel for sponsoring this recipe Visit their website to learn more.

Pitmaster X Rubs: In stores now

How to

  1. Take off the shells, legs and clean the back of 2 kg or 4.4 lbs of the biggest shrimps you can find.
  2. Chop fine 4 cloves of garlic, 20 grams or 0.7 oz of fresh parsley and put it in a bowl.
  3. Add 125 ml or ½ cup of extra virgin olive oil to the bowl along with ½ tbsp of finishing salt and 1 tsp of ground black pepper.
  4. Mix the ingredients up and pour the marinade on your shrimps. Rub it in so you marinade every part of the shrimp.
  5. Fire up your plancha or heat up a pan.
  6. Chop fine 2 shallots and fry them up until they turn transparent.
  7. Add 1 tsp full of capers to the shallots while frying.
  8. If you aren't already cooking in a pan, transfer the ingredients to a pan and add 250 ml of demi-glace sauce.
  9. Add 125 ml or ½ cup of red wine to the pan as well and let it simmer until you'll end up with a beautifull glassy sauce.
  10. Fire up your BBQ and set it for an indirect heat of 140ºC or 285ºF.
  11. Add 62.5 ml or ¼ cup of mayonaise to a bowl. Add 1 tsp of mustard and 1 tsp of white wine and mix it up to create a binder for your steak.
  12. Brush on the binder on both sides of 1 kg or 2.2 lbs beef bavette.
  13. Season the steak on both sides with PitmasterX's BBQ Beef Rub.
  14. Put the steak on a high position in your BBQ and stick in a thermometer to keep track of the core temperature.
  15. Add the marinated shrimps to the BBQ as well. You can keep this at a lower position if you want.
  16. Let your steak come up to a temperature of 48ºC or 120ºF and flip the shrimps and the steak halfway trough the steak's cook.
  17. Once the steak is up to temperature, sear both shrimps and steak off on a hot plancha/griddle plate or in a cast iron pan to get that perfect crust. 
  18. Slice the steak against the grain in to long strips and wrap them around the shrimp like you would with bacon strips in common BBQ recipes.
  19. Add the demi-glace sauce and plate it op for a perfect surf 'n turf recipe.
Pitmaster X Rubs: In stores now

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