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Korean Spiced Strip Loin with King Crab and Prawns
Z7_2IKA1G82M0JIE0A7HGDEP21O70
Korean Spiced Strip Loin with King Crab and Prawns
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Korean Spiced Strip Loin with King Crab and Prawns
Ingredients
| 3 | shallots, thinly sliced | |
| 1 | tablespoon garlic, minced | |
| ½ | teaspoon chili flakes | |
| ½ | cup butter | |
| 1 | bag (500 grams) CO-OP GOLD PURE King Crab Legs and Claws | |
| 8 | CO-OP GOLD PURE Black Tiger Shrimp | |
| ½ | teaspoon lemon zest | |
| 1 | tablespoon parsley, chopped | |
| ¼ | cup CLUB HOUSE Korean Style BBQ Spice Mix | |
| ½ | teaspoon salt | |
| ½ | teaspoon black pepper | |
| 4 | six-ounce CO-OP Strip Loins |
Directions
Prep Time: 10 minutes
Cook Time: 20 minutes
Serves: 4
- Place shallots, garlic, chili flakes and butter into a medium-sized sauce pot on low heat on stove or grill and cook for five minutes. Remove crab and shrimp from shells and add to pot. Stir occasionally. Cook for about 10 minutes or until shrimp have changed colour and are cooked through. Mix in lemon zest and parsley.
- Season steaks with spice mix, salt and pepper. Heat grill to medium-high and grill each side for three to four minutes, or until it reaches desired level of doneness. Let steak rest on a rack for at least five minutes before cutting or serving.
- Place each steak on a plate and add a quarter of the crab and shrimp mix to each. Drizzle any butter left in the pot over top.
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