KUDU Recipes with Kevin Gillespie: Spanish Surf n’ Turf

Spanish Surf n’ Turf

Serves 4

  • 1 pork tenderloin, about 12 ounces
  • 1/2 cup extra virgin olive oil, additional for garnish
  • 1/4 cup sherry
  • 10 cloves garlic
  • 4 teaspoons Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 4 tablespoons sherry vinegar
  • 2 tablespoons smoked paprika
  • 16 each 21/25 shrimp, tails on, peeled and de-veined
  • Basil for garnish

Trim the tenderloin and remove the silver skin and discard. Thinly slice 1/4 cup of the garlic and combine with 1/4 cup of the olive oil, 1/4 sherry, 2 teaspoons salt and 1/2 teaspoon of the black pepper in a quart sized zip top bag. Add the tenderloin and marinate overnight.

Finely chop the remaining 2 tablespoons of garlic and combine in a small bowl with the remaining 1/4 cup olive oil, 2 teaspoons salt, sherry vinegar and smoked paprika. Refrigerate overnight.

Heat a grill over medium high heat or a grill pan over high heat.

Divide the garlic/paprika sauce in half.

Arrange 8 shrimp in a line, all facing the same direction and, using 2 skewers, skewer through the shrimp on each end so they will stay flat and are easy to flip on the grill. Repeat for the remaining shrimp. Slather both sides of the shrimp with the garlic/paprika sauce and let marinate while the pork is cooking.

Remove the tenderloin from the marinade, discarding the marinade. Pat the pork dry and grill until nicely charred, about 3 minutes per side, for a total of 12 minutes. The pork should reach 145°F for medium rare. If your tenderloin is larger than the 12 ounces, you may need to finish it up in a 350°F oven for about 5 minutes. Place on a plate and tent with foil to keep warm, the carryover cooking will bring it just to the right temperature.

Arrange the shrimp so there’s a little space between them on the skewers. Add the shrimp to the grill and grill just until the shrimp start to curl, about 45 seconds, flip and continue for a total of 3 minutes cooking time. You don’t want to char the shrimp, hence the short grill and flip method. When the shrimp are done, they’ll be opaque white, they cook much quicker than you’d think so watch carefully. When they come off the grill, slather again with the garlic/paprika sauce.

Remove the tenderloin to a cutting board, reserve the juices and bias slice. Pour the reserved juices into the garlic/paprika sauce and stir to combine. Plate the tenderloin topped with the shrimp, drizzle with the sauce, additional olive oil and torn basil leaves. 

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