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Surf & Turf Scampi Lettuce Cups

Author Samantha

Ingredients

DRESSING:

  • 1 clove garlic pressed through garlic press (omit for low-FODMAP)
  • 1 Tb balsamic vinegar
  • 1 Tb lemon juice
  • 1 tsp honey (omit for Whole 30 and Low-FODMAP)
  • 1 tsp parsley fresh and chopped, or dried
  • 1/4 cup light-tasting olive oil or high-temp avocado oil
  • Real Salt and black pepper to taste (omit pepper for AIP)

PROTEINS:

  • 1/2 lb cooked baby shrimp
  • 1 Tb paleo cooking fat
  • 8 oz beef filet or favorite tender steak cut, allowed to come to room temperature if time allows
  • 8 to 10 romaine heart leaves depending on size
  • 1 small bunch green onion chopped (tops only for low-FODMAP)

Instructions

  1. In a blender, whiz together pressed garlic clove, vinegar, lemon juice, honey, salt and black pepper to taste, and parsley. Slowly drizzle in oil while running until emulsified. Taste and adjust seasonings if desired.
  2. Toss shrimp into the a bowl and coat well with vinaigrette. Cover bowl and place in fridge to marinate and infuse while you prepare the steak. (If you are using larger shrimp, rough chop them so they are bite-sized.)
  3. Heat a small cast iron or oven-safe sauté pan over medium-high heat. Season steak well on both sides with salt and black pepper (omitting pepper for AIP). When pan is nice and hot, add your preferred cooking fat then sear your steak on all sides until golden brown with a nice crust. It really helps to have a splatter screen to avoid making an oily mess all over the stovetop and floor.
  4. If desired you can finish the steak in a 450 F oven to your desired doneness.
  5. Allow steak to rest on a cutting board while you fry the optional green onion tops in the same pan until wilted.
  6. Slice the steak into thin bite-size pieces.
  7. Assemble your scampi cups as desired, drizzling over any extra dressing if you like, and topping with the optional green onion tops.