Suya | Connecticut Public

Ingredients

• 1 pound large (16– 20 size) shrimp, (peeled and deveined)
• 1 pound boneless ribeye steak, (excess fat trimmed, sliced into ¼- inch strips)
• 1 pound boneless, skinless chicken thighs, (sliced into¼- inch strips)
• 4 1/2 tablespoons Suya Spice ((above), divided, plus more to garnish)
• 1 1/2 teaspoons kosher salt, (divided)
• 1/4 cup roughly chopped fresh parsley
• Tomato-ginger soubise, (to serve)
• Pickled tomatoes and onions, (to serve)
• Lime wedges, (to serve)
• 1 Roma tomato, (roughly chopped)
• 2 teaspoons extra-virgin olive oil
• Kosher salt, (to taste)
• 2 tablespoons grapeseed oil
• 3 tablespoons Ginger-Garlic Purée (GGP) ((above))
• 1 yellow onion, (thinly sliced)
• 1 cup heavy cream
• 1 cup whole milk
• 1 cup Spice Pickling Liquid ((above) )
• 1 medium red onion, (large dice)
• 1 medium ripe tomato, (large dice)