INGREDIENTS:
- 8 oz medium shirmp, peeled, deviened, and chopped
- 2 slices thick cut bacon, chopped into 1/4" pieces
- 1/4 onion, diced
- 1 celery stalk, chopped
- 1/4 green onion, chopped
- 2 tbs flour
- 1 tbs tomato paste
- 2/3 cup beef broth
- 1 teas Worcestershire sauce
- 1/4 teas fresh thyme, minced
- 2 tbs chilled butter, diced into small cubes
- salt and pepper
- 4 8 oz filets, cut 2" thick
- 1/4 cup fresh Italian parsley, for garnish
INSTRUCTIONS:
- Preheat your grill to medium high heat. Clean and prep grill grate.
- In a large skillet over medium heat, cook the bacon pieces for 3 minutes. Stir in the onion, celery, and pepper. Cook for 5 minutes longer, until the onion is soft and the bacon is crisp.
- Sprinkle the flour over the veggies and bacon and stir in the tomato paste. Cook for 1 minute until thick and coating everything. Stir in the shrimp, broth, Worcestershire sauce, and thyme. Stir and cook for 3 minutes, until the shrimp are turning opaque.
- Remove the pan from heat and stir in the butter. Season with salt and pepper and set aside.
- Tie each filet with kitchen twine and season liberally with salt and pepper.
- Arrange the steaks on the grill, cover and cook over direct heat for 6 to 10 minutes.
- Carefully remove the steaks from the grill and arrange on heavy duty foil over the grill grates. Reduce the heat to medium-low.
- Carefully, cut a X into the top of each steak, seared side up. Gently open the steaks and fill each with the shrimp mixture.
- Place the shrimp filled steaks back on the grill and cover. Cook for another 10 to 12 minutes or until steak has reached desired doneness.
- Allow to rest before serving. Top fresh parsley for garnish.
Source: Girl Carnivore
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