Coconut panko tempura battered ribeye topped with coconut fried shrimp with Cajun fries and blackened remoulade. This recipe is scaled for 24 servings.
12 Pounds Ribeye Cap
1/2 Cup Steak Seasoning
2 1/4 Cups Beef Broth
72 Shrimp, 16/20 size, peeled and deveined
12 Cups Tempura Batter, prepared according to package instructions
6 Cups Coconut, shredded, lightly toasted
2 1/4 Cups French Fries, frozen
1 1/2 Teaspoon Cajun Spice Blend
1 1/2 Cups Blackened Remoulade - Sub Recipe
Oven-proof Dutch Oven
Preheat oven to 350˚F.
In an oven-proof Dutch oven on high heat, season ribeye cap with steak seasoning then sear for 3 minutes on each side. Place seared beef into half hotel pan with beef broth, cover with foil, and bake in oven for 1 hour, until beef is tender.
Remove cooked beef from oven and let cool completely. Once cooled, slice ribeye cap into 3/4" thick strips. Set aside.
Mix tempura batter with toasted shredded coconut.
To build each Turf & Surf skewer, place one ribeye cap strip on a skewer and top with shrimp. Dunk each skewer in tempura batter and deep fry at 350˚F for 2 minutes or until the shrimp are fully cooked. While skewers are frying, also deep fry French fries until crisp and toss with Cajun spice.
Build each basket in the following order:
3/4 Cup Cajun fries
3 Turf & Surf skewers
1/2 Cup blackened remoulade on the side
8 Cups Mayonnaise
8 Tablespoons Blackened Seasoning
2 Cups Dill Pickles, whole, brunoise
8 Tablespoons Whole Grain Mustard
1 1/2 Cups Champagne Vinegar
2 Teaspoons Kosher Salt
In a mixing bowl, whisk all ingredients together until well combined.