Veal and Shrimp Surf’n Turf | Quebec veal
In a bowl, mix butter, parsley and garlic. Add pepper. Place the mixture on plastic wrap. Roll the wrap to form a small cylinder. Tie both ends of the wrap. Refrigerate for 1 to 2 hours. If wooden...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.veauduquebec.com.
Ingredients
- 8 Quebec Veal tenderloin medallions of 80 g (approximately 2 3/4 oz) each
- 1/4 cup (60 mL) softened butter
- 15 mL (1 tbsp) chopped parsley
- 10 mL (2 tsp) minced garlic
- 12 medium shrimps (size 31/40), raw and peeled
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