Nick Massie: Beef and Shrimp Tampiqueña with Christmas Pico

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CULINARY NINJA SERIES (EPISODE TWO)

It’s time for a guilt free Christmas with Nick and Sam as they show us how to prepare a meal fit for a healthy king and start the festivities with this Mexican meat dish!

With a mixture of herbs and spices this dish will be a sure-fire way to excite and please your taste buds without being too punishing on your dietary regime. With the protein, vitamins and minerals you get from eating beef, your diet should be on the right track since we need these in order for our bodies to adapt and keep the energy up for our active lifestyles! Another reason why you should try this recipe is the fact that shrimp is something you don’t want to miss eating! It’s low in calories, contains an impressive array of nutrients, is low in saturated and trans fat and is also protein rich. Just be sure you don’t have too much though as shrimp is also high in cholesterol.

Bottom line is, you don’t have to miss out on all the great food this Christmas. Invite your gym buddies and fire up the holidays but don’t forget that discipline will always be your guide to the yellow brick road of fitness!

P.S. Don’t actually use iPhone earphones to tie the meat together, ha ha!

Ingredients

(Beef):

  • 1 beef tenderloin* 5-7 lb. (2.25 – 3.18kg.), trimmed of silver skin and tied to a uniform thickness**
  • 1 tbsp. olive oil
  • ½ cup Cheechako Taco spice blend, or Mexican seasoning listed below
  • 4 ft. of butchers twine

(Mexican Spice Blend):

Combine the following ingredients:

  • 2 tbsp. ancho chile powder
  • 2 tbsp. kosher salt
  • 1 tbsp. granulated garlic
  • 1 tbsp. onion powder
  • 1 tbsp. ground cumin
  • 1 tbsp. dried oregano leaves
  • ½ tbsp. ground black pepper
  • 1 tsp. chipotle powder

(Shrimp):

  • 2 lb. (0.91kg.) wild shrimp, peeled and deveined
  • 6 cloves fresh garlic, smashed and minced
  • 1 tbsp. olive oil
  • kosher salt, to taste
  • black pepper, to taste
  • juice of one lime

(Christmas Pico):

  • 2 large tomatoes, washed, cored and small-diced
  • ½ large red onion, small-diced
  • juice of 2 limes
  • ½ jalapeño, minced
  • ½ bunch of fresh cilantro, chiffonade (finely chopped)
  • 1 garlic clove, smashed into paste
  • kosher salt, to taste
  • black pepper, to taste

Preparation:

(Beef):

  1. Preheat oven to 450 F.
  2. Rub beef with olive oil and spice blend until uniformly coated on all sides.
  3. Place seasoned beef on a foil-lined sheet pan and place in the oven.
  4. Roast until the center of the thickest part of the tenderloin reads 120 F.
  5. Remove from the oven and allow to rest for 15 minutes before removing twine and slicing.

See plating instructions.

(Shrimp):

  1. Heat a large sauté pan (14 in.) over high heat.
  2. Add olive oil and garlic to the pan and stir until garlic begins to toast.
  3. Season the top side of the shrimp with kosher salt and pepper, and place them seasoned-side down in the pan. Immediately season the other side of the shrimp with salt and pepper.
  4. Stir shrimp to incorporate garlic.
  5. Allow to cook for 60 seconds and then add the fresh lime juice.
  6. Stir and cook for 2-3 minutes longer or until shrimp are just cooked through.
  7. Cut the heat and see plating instructions.

(Mexican Spice Blend):

  1. Combine all ingredients in a mixing bowl and season with kosher salt and pepper to your liking.

See plating instructions.

Plating Instructions:

  • 2 cups cheddar or Mexican cheese blend
  • 1 bunch of fresh cilantro
  1. Slice beef into medallions ½-to-1-in. thick and place them on a large, oven-safe serving platter.
  2. Top beef with shrimp and cheese.
  3. Place platter in a hot oven or under the broiler for 60-90 seconds, just long enough for the cheese to melt, but not become crispy.
  4. Remove from oven, top with Christmas Pico and garnish plate with cilantro.

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