By Kipp Rix
This is the season for sharing great meals with friends and family, and after all the turkey and hams of Thanksgiving, I like to offer a somewhat nontraditional meal at the station for the Christmas meal. For this special meal, I like to offer my Tuscan-inspired Surf-n-Turf. The flavor that the basil pesto imparts to the beef and the shrimp is spectacular. You can use your favorite cut of steak, but for me, there is only one steak of choice for grilling and that is a nice two-inch-thick rib eye. And for shrimp, I like to use “colossal” size shrimp and I like to peel it prior to cooking. This way the flavors to get to the meat and guests do not have to fight to get the shells off during the meal.
Ingredients (Serves 4)
4 thick-cut rib eye steaks
2 pounds colossal shrimp, tail on, peeled and cleaned
Coarse ground black pepper
Coarse sea salt
Basil pesto (Jared or recipe below)
4 tablespoons diced garlic
4 tablespoons unsalted butter
Red chile flakes
2 medium size lemons
Steamed green vegetable for side dish (I like green beans)
- Blend 8 cups packed basil leaves, 1 cup extra virgin olive oil, 1/2 cup toasted pine nuts, 6 garlic cloves, and 1/2 teaspoon salt in a food processor until almost smooth.
- Stir in 1/2 cup grated parmesan cheese.
- Salt and pepper the steaks and allow steaks to rest for 1-2 hours, warming to room temperature.
- Divide the shrimp equally onto 4 sheets of heavy duty aluminum foil.
- Place 1 tablespoon butter, 1 teaspoon pesto, red chile flakes to taste, and one tablespoon garlic on each pile of shrimp; fold foil to form a pouch, leaving room for shrimp to steam in pouch.
- Preheat grill to high and preheat oven to 475°F.
- Place the foil packets in the oven and turn heat down to 400°F and allow shrimp to cook while steaks are grilled.
- Lightly coat both sides of the steaks with a small amount of pesto, grill the steaks to desired doneness.
- Once cooked, cover the top of each steak with a teaspoon of the pesto and allow the steaks to rest 5 minutes prior to serving.
- Pull the shrimp from the oven and open the pouches.
- Squeeze juice from half a lemon over each pouch of shrimp.
- Plate the steak and shrimp; serve with a side of cocktail sauce and green vegetable of choice.
Kipp Rix has been in the fire service for 19 years working as both a career and volunteer fire fighter in New Mexico. Kipp started cooking at the age of 10 and learned his early skills watching shows like the Galloping Gourmet and Julia Child. Throughout the years, Kipp refined his skills with a focus on grilling foods with a southwestern flair. In 2009 Fire House Publications, LLC released the first of Kipp’s two cook books with the second book released in 2011; a portion of the proceeds from the books helps fund Fire Kids. Kipp’s philosophy of fire house cooking is “Just because you work in a busy house does not mean that you have to settle for ordinary cooking, a crew’s attitude is directly related to the meals served!” Each of Kipp’s recipes has been Fire House tested and approved. Please email email@example.com with a crew picture enjoying this recipe along with your review; each month one entry will be selected to receive a signed copy of one of my cook books. In 2013 Kipp founded Fire Kids, an organization that works with New Mexico children’s agencies and other organizations like the Make A Wish Foundation, of New Mexico to identify children facing a life altering or terminal illness; working with local municipal agencies and fire departments Fire Kids affords these children an opportunity to live the life of a fire fighter for a day. Complete information can be found on our Fire Kids web page.