INGREDIENTS
| 1/2 lb |
|
250 g |
|
combination of: fresh or frozen shrimp, lobster claws and/or scallops |
| 8 spears |
|
8 spears |
|
fresh or frozen asparagus, cut in 2-inch (5 cm) pieces |
| 1 lb |
|
500 g |
|
Beef Strip Loin or Rib Eye Grilling Steak |
| 1 tsp |
|
5 mL |
|
minced garlic |
| 1/2 bottle |
|
175 mL |
|
Renee's Creole Mustard Sauce |
| 1/2 tsp |
|
2 mL |
|
dried parsley or tarragon |
|
|
|
|
Freshly grated black pepper |
| 2 tbsp |
|
30 mL |
|
Parmesan cheese (optional) |
COOKING TIME: 30 minutes
DIRECTIONS
|
Cook seafood and asparagus in boiling, salted water for 2-3 minutes. Drain. Season steaks with favourite steak spice and broil, grill or pan-fry to desired doneness (approx 3-4 minutes per side). Meanwhile, add garlic to a lightly oiled frying pan and sauté. Stir in Creole Mustard Sauce, parsley, pepper, cooked seafood and asparagus and heat through. Pour entire contents of pan over cooked steaks. Sprinkle with freshly grated Parmesan, if desired.
|
NUMBER OF SERVINGS: 4 SERVINGS
NUTRITION INFORMATION PER SERVING
| 352 Calories |
|
15 g Fat |
| 37 g Protein |
|
15 g Carbohydrates |
|
A good source of Iron (19 % RDI)
and an excellent source of Zinc (66 % RDI)
|
|
