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Recipe Name: Cuban-Style Surf & Turf - Copy Source: Submitted by: Lindy H. Frank Last Modified: 0000-00-00 Course: Entree Used in Baskets: No Base: Pork Kosher: No Ethnicity: Cuban Kosher for Passover: No Preparation Time: 10.00 Minutes Number of Servings: 2 Inactive Prep Time: 0.00 Minutes Original Num Servings: 2 Cooking Time: 15.00 Minutes Heart Healthy: No Oven Temp: 0 Approx. Cost/Serving: $8.64 # Sides Included: 0 Difficulty: Easy Yields : 0 Cup Tested: No Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Comments: You can serve 2 servings as a main course or 4 as an appetizer.

Ingredients: 1 Teaspoon pepper, cayenne 1 to taste salt and pepper Optional Ingredients: 2 Tablespoons tabasco Add to shopping list Directions: Heat a large skillet over medium-high heat with about 2 tablespoons of oil. In a shallow dish, combine the cumin, paprika, cayenne, lime and orange zests, salt and pepper. Coat the pork medallions in the spice mixture and transfer to the hot skillet. Cook until golden brown, about 2 minutes on each side, until cooked through. Preheat another large, nonstick skillet over medium-high heat with about 2 tablespoons of oil. While the skillet is heating, season the shrimp with salt and pepper. Transfer them to the hot skillet and cook until they are pink in color and cooked through about 4 to 5 minutes. Add the lime and orange juices, hot sauce and chopped cilantro to the shrimp, toss to combine and then remove from the heat. Arrange the tenderloin medallions on each plate and top each of them with a piece of shrimp standing on its head with the tail standing straight up, like a feather in your cap.

Nutrition per Serving:
Calories:	512	Total Carbs:	25.4	Net Carbs:	0.0
Cholesterol:	282.4	Fat:	16.8	Protein:	61.10
Fiber:	11.15	Sodium:	188.00

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