Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Rib-Eye Steaks Stuffed With Shrimp
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- #114289
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
1 cup shrimp, peeled and uncooked
1/4 cup onion
1/4 cup bell pepper
1 tablespoon garlic, chopped
4 rib-eye steaks, 3/4-1" thick
1 teaspoon Cajun seasoning
1 cup Italian salad dressing
2 tablespoons Worcestershire sauce
directions
In a processor, grind shrimp, bell pepper, onions, garlic, pinch of salt and pepper until it is consistency of paste.
Slit a pocket in each steak, but not all the way through. Stuff each steak with shrimp mix; secure with 2 toothpicks.
Season with Cajun seasonings; put in a marinade of Italian dressing and Worcestershire for a minimum of 2 hours; turning at least halfway through the process.
Grill steaks; making sure shrimp mix is cooked (about 10 minutes per side) or broil in oven until desired doneness is achieved.
added by
01bethlou
nutrition data
405 calories, 32 grams fat, 11 grams carbohydrates, 19 grams protein per serving. This recipe is low in carbs.
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reviews & comments
May 29, 2011
I really liked the idea of this recipe. However, execution just didn't yield the results I'd hoped for. The stuffing is very "raw" tasting. I love garlic but the amount just wasn't balanced to the rest of the ingredients. This recipe has potential though! My suggestions are as follows: Cooking time: I don't like my steaks done more than medium rare, and cooking ten minutes per side will definitely overcook these for me. The answer? Precook the stuffing. Saute the onion, garlic and bell pepper until soft (this will also soften the strong garlic flavor). Add to the food processor with COOKED shrimp. Puree and follow the directions (cool the stuffing before filling the steak of course), cooking the meat to the desired doneness. Another idea would be to puree the vegetables but chop the shrimp and mix with the puree giving the stuffing a little more body.