Surf and Turf Skewers with Bourbon Teriyaki Sauce Recipe

Surf and Turf Skewers with Bourbon Teriyaki Sauce

• Level: Simple
• Makes: 8 skewers
• Total Time: 25 minutes
• Hands-on Time: 25 minutes
• Nutritional Information Per Serving (1 skewer of 8):
  • Calories: 413
  • Total Fat: 20 g
  • Saturated Fat: 6 g
  • Carbohydrates: 17 g
  • Dietary Fiber: 1 g
  • Sugar: 13 g
  • Protein: 34 g
  • Cholesterol: 277 mg
  • Sodium: 1706 mg

Ingredients

Bourbon Teriyaki Sauce:

• 1/2 cup soy sauce
• 1/4 cup bourbon
• 1/4 cup mirin
• 1/4 cup packed brown sugar
• 2 tablespoons honey
• 1 tablespoon fresh ginger, minced
• 1 tablespoon toasted sesame oil
• 2 teaspoons Dijon mustard
• 2 teaspoons sriracha
• 2 garlic cloves, minced
• Juice from 1 lime

For the Skewers:

• 32 extra-large shrimp (about 1 1/2 lbs), peeled and deveined, tails on
• 2 strip steaks (about 1 1/2 lbs), cut into 1-inch cubes (about 32 pieces)
• Kosher salt and freshly ground black pepper
• Canola oil, for brushing the grill grates
• 1 navel orange, sliced into wedges
• 3 scallions, thinly sliced
• 1 tablespoon toasted sesame seeds

Special Equipment: A gas grill and eight metal skewers (1012 inches) or bamboo skewers (soaked in water).

1. Heat your grill: Preheat a gas grill to high.
2. Prepare the bourbon teriyaki sauce: In a medium bowl, whisk together the soy sauce, bourbon, mirin, brown sugar, honey, ginger, sesame oil, Dijon mustard, sriracha, garlic, and lime juice until combined. Reserve 1/4 cup for drizzling over the finished skewers.
3. Assemble the skewers: Thread 4 shrimp and 4 steak cubes onto each skewer, alternating shrimp and steak. Arrange skewers on a baking sheet or a 9x13-inch dish, season lightly with salt and generously with pepper, and brush with some of the sauce.
4. Grill the oranges: Brush grill grates with canola oil and grill orange wedges until charred and marked, about 23 minutes per side. Remove and set aside.
5. Cook the skewers: Place skewers on the hot grill and cook about 2 minutes; flip, brush with more sauce, and grill another 2 minutes. Reduce heat to medium-low and continue grilling, turning and basting occasionally, until shrimp are opaque and steak reaches desired doneness (about 46 more minutes depending on thickness).
6. Serve and garnish: Transfer cooked skewers to a serving platter, arrange grilled orange wedges, sprinkle with sliced scallions and toasted sesame seeds, and finish with the reserved teriyaki sauce.