Side dishes for surf 'n turf?!
Any ideas? I was thinking of scalloped potatoes or potatoes au gratin, but my son is lactose intolerant (or allergic.... this is relatively new, since he never was as a child) and I have a daughter who is watching her cholesterol.
Answers: I have grilled Omaha Private Reserve Top Sirloin steaks to serve on Christmas eve and I will saute' collossal shrimp (13-15 per lb. size) to go with it. I'll serve a green salad.... but I need some sort of starch. I don't want to spend a lot of time in the kitchen. I tried oven roasting potatoes yesterday and was unhappy with the result... plus, I don't like the idea of ketchup on the Christmas table. There will be six of us total. Dessert is homemade cookies and candies.
Any ideas? I was thinking of scalloped potatoes or potatoes au gratin, but my son is lactose intolerant (or allergic.... this is relatively new, since he never was as a child) and I have a daughter who is watching her cholesterol.
Rice pilaf
baked potatoes
baked sweet potatoes
baby red parsely potatoes in butter
mashed potatoes
linguine pasta
angel hair pasta with garlic wine sauce
Rolls would be nice or use a veggie instead of starch.
Hi Jan H! Well, how about fried eggplant? The eggplant is covered with flour, kind of like onion rings. I think that it has a similar taste to potatoes. My older sister made it and we all enjoyed it.
rice medly
california mix
green beans
broccolli
you can serve any type of rice dish or rissoto. That will go well with shrimp and steaks. A veggie stry fry would also go well. You should also make mashed potatoes and have sides so people can put in their potatoes such as cheese, broccoli,bacon, chives etc. Its like a loaded mashed potatoes so it can fit in well with your son and your daughter.
I think that a nice Mediterranean style cous cous would go great and add some nice color. Alot of stores even have it all ready to go that makes it really easy.
Twice-baked potatoes are always a favorite....Browning the tops under the broiler when you pack the mashed potatoes back into the skins makes a nice presentation.....dust them with a good grated cheese (asiago's a good one). Thought maybe you'd consider this recipte for the shrimp..... the sauce is great on pasta too. Have a great Xmas eve around the table !!!
Pan-Seared Shrimp With Garlic-Lemon Butter Sauce
(Serves 4)
The cooking times below are for 21/25 shrimp. If 21/25 shrimp are not available, adjust cooking times slightly according to the size you’re using. Either a nonstick or traditional skillet will work for this recipe, but a nonstick will simplify cleanup.
INGREDIENTS
Garlic-Lemon Butter
3 tablespoons unsalted butter , softened
1 medium clove garlic , minced
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley leaves
1/8 teaspoon table salt
Shrimp
2 tablespoons vegetable oil
1 1/2 pounds shrimp (21/25 count), peeled & deveined
1/4 teaspoon table salt
1/4 teaspoon ground black pepper
1/8 teaspoon granulated sugar
lemon wedges , if desired
1. Beat butter with fork in small bowl until light and fluffy. Stir in garlic, lemon juice, parsley, and 1/8 teaspoon salt until combined. Set aside.
2. Heat 1 tablespoon oil in 12-inch skillet over high heat until smoking. Meanwhile, toss shrimp, salt, pepper, and sugar in medium bowl. Add half of shrimp to pan in single layer and cook until spotty brown and edges turn pink, about 1 minute. Remove pan from heat; using tongs, flip each shrimp and let stand until all but very center is opaque, about 30 seconds. Transfer shrimp to large plate. Repeat with remaining tablespoon oil and shrimp; after second batch has stood off heat, return first batch to skillet along with flavored butter and toss to combine. Cover skillet and let stand until shrimp are cooked through, 1 to 2 minutes. Serve with lemon wedges, if desired.