Grilled Filet / Two Crab-stuffed Shrimp / Polenta / Asparagus / Hollendaise Recipe
Savor our tender grilled filet paired with two crab-stuffed shrimp, served alongside creamy polenta, crisp asparagus, and a rich hollandaise sauce.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Crab-Stuffed Shrimp
In a bowl, mix crab meat, minced garlic, 1 tablespoon of melted butter, salt, and pepper. Stuff the mixture into the shrimp and set aside.
- 2
Cook the Polenta
Bring 3 cups of water to a boil. Slowly whisk in the polenta, reducing heat to low. Stir frequently until thickened, about 15-20 minutes. Stir in Parmesan cheese and season with salt and pepper to taste.
- 3
- 4
Sauté the Asparagus
In a skillet, heat 1 tablespoon of olive oil. Add trimmed asparagus and sauté until tender-crisp, about 5 minutes. Season with salt and pepper.
- 5
Cook the Crab-Stuffed Shrimp
In the same skillet, add the stuffed shrimp and cook for about 3-4 minutes on each side until they are opaque and cooked through.
- 6
Make the Hollandaise Sauce
In a heatproof bowl over simmering water, whisk together egg yolks and lemon juice until thick. Gradually whisk in melted butter until smooth. Season with salt.
