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Veal and Shrimp Surf & Turf

Marinate Time:
1-2 hrs.
Prep Time:
15 mins.
Cook Time:
6 mins.


  • 8 veal tenderloin medallions, 2 3/4 oz. each
  • 1/4 cup softened butter
  • 1 tablespoon chopped parsley
  • 2 tablespoons minced garlic
  • 12 medium shrimp (size 31/40), raw and peeled
  • Salt & pepper


  1. In a bowl, mix butter, parsley and garlic. Place the butter mixture on plastic wrap. Roll the wrap to form a small cylinder. Tie both ends of the wrap. Refrigerate for 1 to 2 hours.
  2. If wooden skewers are used, soak them in water 30 minutes before cooking.
  3. At the time of cooking, preheat the grill on medium-high.
  4. Place the shrimp on the skewers.
  5. Salt and pepper the veal medallions and shrimp.
  6. Place the medallions on the hot (and oiled) grill. Close the lid and cook the medallions for 2 to 3 minutes on each side until pink in the center. Transfer to a plate and cover loosely with aluminum foil.
  7. Cook the shrimp skewers 1 minute on each side.
  8. Cut the garlic butter into slices.
  9. Serve medallions and shrimp with garlic butter.

Source: veauduquebec.com