Steaks and Sautéed Shrimp
with Zucchini and Heirloom Tomatoes
In this upside-down surf and turf meal, shrimp is coated in peppery Montreal steak spice, while juicy steaks get a pat of garlic butter. A fresh salad of zucchini and tomatoes balances out this heavy hitter!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Montreal Steak Spice
Red Wine Vinegar
Baby Heirloom Tomatoes
Not included in your delivery
Before starting, remove 2 tbsp butter (dbl for 4 ppl) from the fridge and set aside to come up to room temperature. Preheat the oven to 425°F. Wash and dry all produce. Halve tomatoes. Cut zucchini into 1/2-inch rounds. Roughly chop tarragon leaves. Add half the garlic puree and 2 tbsp softened butter (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine. Set aside.
Whisk together vinegar, 1 tbsp tarragon, 2 tbsp oil and 1/4 tsp sugar (dbl all for 4 ppl) in a large bowl. (TIP: Add more tarragon, to taste, if desired.) Season with salt and pepper, to taste. Set aside.Add zucchini and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat.Roast in the middle of the oven until tender-crisp, 15-17 min.
Using a strainer, drain and rinse shrimp, then pat dry with paper towels.Transfer to a medium bowl and drizzle with 1/2 tbsp oil (dbl for 4 ppl). Add half the Montreal Steak Spice (all for 4 ppl) and remaining garlic puree, then toss to combine. Pat steaks dry with paper towels. Season with salt and pepper, then drizzle with 1/2 tbsp oil (dbl for 4 ppl).
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then steaks. Sear until golden-brown, 1-2 min per side. Remove the pan from heat and transfer steaks to another unlined baking sheet. Bake in the top of the oven until cooked to desired doneness, 5-8 min.**
Reheat the same pan over medium-high.When hot, add shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**
Transfer steaks to a plate. Divide garlic butter between steaks, then loosely cover with foil and set aside to rest, 2-3 min.Meanwhile, add zucchini, tomatoes and spring mix to the bowl with dressing, then toss to coat. Divide salad, steaks and shrimp between plates.