Forty Creek Surf & Turf Pizza
Ingredients
Forty Creek Shrimp Flambe (for Pizza)
- 1/4 C Forty Creek Whisky
- 1/4 C unsalted butter
- 1 Tbsp lemon juice
- 1/4 C minced chives
- 1 lb shrimp, peeled & deveined
- Salt & pepper to taste
Forty Creek Sirloin Marinade
- 1/4 C Forty Creek Whisky
- 2 Tbsp soy sauce
- 1 Tbsp Olive Oil
- 2 cloves, crushed garlic
- 2 Tbsp julienned ginger root
- 1 jalapeno pepper, chopped, with seeds
- Salt and pepper to taste
Preparation
Forty Creek Shrimp Flambe (for Pizza)
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In a sauté pan, melt butter and add shrimp. Cook for 1 minute then add Forty Creek.
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Using a long-handled match, ignite the mixture and shake the pan until the flame dies down.
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Add lemon juice and chives. Season with salt and pepper. Reserve for pizza topping.
Forty Creek Sirloin Marinade
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Marinate sirloin steak for one hour or overnight.
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Grill on medium high for 3-4 minutes per side.
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Let sit for 5 minutes and then thinly slice.
Assembly
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Assemble on pizza bread or flat bread with desired toppings, tomato sauce, shrimp flambe, steak, mushrooms, onions, peppers and mozzarella cheese.
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Close grill and grill on medium until bread is brown and cheese is melted.
