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Before you jump to Pan Seared Surf n’ Turf Potacos recipe, you may want to read this short interesting healthy tips about Stamina Raising Snack foods.
Enjoying healthy foods can make all the difference in how we feel. Increasing our consumption of healthy foods while lowering the intake of unhealthy types plays a part in a more healthy feeling. A little bit of pizza does not have you feeling as healthy as eating a fresh green salad. Sometimes it’s difficult to find healthy foods for treats between meals. Shopping for snack foods can be a struggle because you have so many options. Why not try one of the following healthy snacks the next time you need some extra energy?
Healthy foods made from whole grains are fantastic for a easy snack. A slice of whole wheat toast, for instance is a great snack in the morning. Chips and crackers produced from whole grains can be fantastic for quick snacks to eat on the go. Deciding on whole grain food items is always much better than eating the refined grains we commonly come across in our grocery stores.
A large variety of easy health snacks is easily available. When you make the determination to be healthy, it’s uncomplicated to find what you need to be successful at it.
We hope you got benefit from reading it, now let’s go back to pan seared surf n’ turf potacos recipe. You can have pan seared surf n’ turf potacos using 9 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Pan Seared Surf n’ Turf Potacos:
- Use 1 lb Sirloin or Ribeye
- Provide 10 Shrimp (Cooked with shell)
- Take 1 pkg Taco Seasoning
- Take 1 Horseradish Sauce (see recipe in other recipes)
- Use 4 Sweet Peppers
- Get 3 Cilantro (stems)
- Use 3 Green Onion (stalks)
- Get 1 Jalapeño Pepperjack cheese (small
- Get block)
Instructions to make Pan Seared Surf n’ Turf Potacos:
- Preheat oven to 350°, clean six small potatoes, wrap in aluminum foil (shiny side towards potatoes, and puncture holes on both sides to breathe. Bake for 45min or until soft.
- Take meat and pay down both sides with napkin to dry. Dry rub on taco seasoning on both sides (or use any combination of my seasoning on previous recipes).
- Remove tail shell and use remaining seasoning to add to both sides of precooked shrimp.
- Dice up sweet peppers, cilantro, on chop green onion
- Once soft, cut potatoes into halves and scoop out the centers and place to the side. Turn oven down to 250°.
- Heat cast o iron skillet on medium until hot. Drizzle in oil until coated on bottom. Add butter and let froth. Place coated steak on skillet and let sear about 3min both sides and place in oven for about 6min or until internal temp is 120-130° Remove and let rest. Add pepper jack cheese in the potato halves and place in oven.
- With leftover juices in skillet, add peppers and cilantro and sauté until soft and wall it to the sides. Add shrimp and let sear about 1-2min each side.
- Remove shrimp and veggies, slice up steak and remove potato halves.
- Plate two cheesy potatoes halves and cut in half again. Place three to four steak strips longways over potatoes. Add, sautéed veggies and two shrimp on steak and drizzle horseradish sauce in the middle across, and along side the plate.
- Serve and enjoy!
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