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Romeo's Pizza: Cooking With Capone

Our latest Cooking with Capone recipe takes you on a saucy seaside staycation. This soulful Capone Surf & Turf gives your tastebuds a sneak peek at sunnier days just around the corner. Read on for all the delicious details!

Ingredients:

  • A cast-iron skillet
  • 2 filets
  • 1-2 pounds of cooked deveined, peeled shrimp
  • 2 tablespoons minced garlic
  • 1 stick of butter
  • Fresh rosemary
  • 4 tablespoons or 1/4 cup Capone Sauce

Preparation:

Preheat oven to 400º. Allow shrimp to thaw and filets to come to room temp for one hour. Pat filets dry on both sides twice with paper towels. Generously salt and pepper both sides of filets. Note: You can add Paprika for color!

Cooking:

Heat cast-iron skillet on high. Add 2 tablespoons butter.

Add filets. You should hear a sizzle! 

Cook on high for 2 minutes. Flip filets over and add minced garlic and rosemary sprigs on top of each filet. Add 2 more tablespoons of butter. Spoon melted butter over filets until well coated. Note: Steps 5-7 should take 2-3 minutes.

Once oven is preheated, place cast-iron skillet of filets in the oven for 3-4 minutes to achieve a medium cook.

Remove skillet from oven. Place filets on a cutting board to rest.

While filets are resting: Warm a skillet on med-high heat. Add 2 tablespoons butter. Add seasoned shrimp to skillet.

Add minced garlic.

Stir to evenly coat. Add a generous amount of Capone sauce! Total cook on shrimp should be roughly 3-4 minutes to let the sauce thicken and evenly coat.

Plate a filet and top with saucy shrimp! ENJOY!