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Tropic Co Tiger Shrimp
To have the ultimate Surf & Turf you need the best shrimp, and the best shrimp are found in Australia. The tropical coastline of Queensland and northern New South Wales provides warm, unpolluted waters and river inlets create the perfect farming conditions for Tropic Co Tiger Shrimp to thrive. With distinctive tiger stripes, Tropic Co Shrimp are firm and sweet. Perfect alongside a rich Kerwee steak.
Kerwee Red Filet
Small in size, big in flavor. Silky smooth Kerwee Filet with plump Tropic Co Tiger Shrimp - it doesn’t get any better than that. Impress your guests with an Australian Wagyu Filet that is like no other. This is wagyu that melts in your mouth like butter. Go on, treat yourself. You deserve the best.
Kerwee Red NY Strip
You don’t need to leave your home to enjoy award winning Wagyu. Let us bring it to you. Unforgettably tender with the signature Kerwee marbling throughout, each bite simply gets better and better. The only other beef that tastes this good is the Kerwee steak you ordered last time.
“We are honored to have been serving Kerwee Wagyu at Nobu Los Angeles for many years. Our customers expect the finest quality and Kerwee Wagyu consistently delivers exceptional flavor and a smooth silky texture. The Kerwee difference is the real beef flavor, which reminds me of my beef eating experience as a child.”
Winner of the World Steak Challenge 2019
Winner at the Triple Crown Steak Challenge 2019
Surf & Turf with Cheat "Mornay" Sauce
Deliciously creamy sauce is perfectly paired with silky smooth Kerwee Wagyu Filet and plump Tropic Co Tiger Shrimp. This recipe serves 2 people.
- 2 x 6oz Kerwee Filet
- 6 x Tropic Co Tiger Prawns, defrosted and peeled
- 1 cup heavy cream
- ½ cup Parmesan cheese, shave or grated
- 1 sprig fresh thyme Thyme
- 1 clove garlic, crushed
- Olsson’s Sea Salt flakes
- Salt & pepper to taste
- Defrost and peel the shrimp following the guide below. Bring the meat to room temperate before cooking.
- Heat the cream in a saucepan with thyme and garlic. Slowly simmer until it has reduced by half, being careful not to burn or boil - heating the cream on high heat will cause it to quickly rise in the saucepan; be sure to keep an eye on it.
- Once reduced by half, stir in the parmesan cheese and season with salt and pepper. Turn off and set aside, making sure it doesn’t cool too much.
- Then heat a heavy based pan on high, and add a little extra virgin olive oil. Season the meat with Olsson’s Sea Salt Flakes and pepper.
- Once the pan is searing hot, carefully sear each side of the filet for roughly 30 seconds. Make sure it is a hard sear - look for a caramelized crust.
- Then cook the filet in the pan for 2 -3 minutes each side for medium-rare. Remove from the pan, then allow to rest for half the time cooked.
- Using a separate pan, sauté the shrimp until cooked.
- Plate the steak, sliced or unsliced, with the shrimp. Carefully pour the warm sauce over the top of the filet and shrimp, and serve with sautéed spinach or other warmed vegetables.
- Serve immediately.
HOW TO PREPARE TROPIC CO TIGER SHRIMP
HOW TO THAW SHRIMP IN THE FRIDGE
1. Tropic Co shrimps have been individually snap frozen for your convenience. Remove desired amount of shrimp from packaging. Place frozen shrimp in an airtight container
2. Place in fridge and cover to defrost a day before intended use
HOW TO STORE SHRIMP
1. If fresh or once defrosted: place peeled shrimp in an airtight container and store in the coldest part of the fridge
2. Once thawed, shrimp should not be refrozen as the quality deteriorates
HOW TO PEEL SHRIMP
1. Hold the body of the shrimp and carefully twist of the head. Peel under and away.
2. Grasp as many legs as you can between your thumb and index finger
HOW TO DEVEIN SHRIMP
1. Ensure shrimp have completely defrosted
2. Straighten shrimp and gently grasp the vein located on the back of the shrimp
3. Slowly pull the vein out
Recommended Cooking Instructions for Kerwee Wagyu
Follow these instructions to guarantee perfect cooking results every time
Defrosting the meat:
Slowly is the key. Defrost the meat on the bottom shelf of your refrigerator overnight. Ensure the meat is resting on a plate to avoid contamination with other foods in the fridge. Defrosting on a kitchen bench is not recommended as it can encourage growth of harmful bacteria.
Preparing the meat:
Once the meat is completely defrosted, remove from packaging and carefully pat off excess blood from all sides of the steak. Bring steaks to room temperature at least 30 minutes prior to cooking. Option: salt your meat well prior to cooking - we recommend using kosher salt only for this as its not overly strong.
It is not recommended to use any oil when cooking the steaks, as Kerwee Wagyu is naturally has a high fat content that provides adequate fat in the pan/grill for the steak to be cooked. However if choosing to cook with oil, directly oil the meat - not the pan or grill - to avoid flame ups.
Cooking the meat:
Ensure the pan/grill is thoroughly hot to avoid the steak from becoming stuck. Follow the cooking times in the table below for your desired steak doneness. We recommend all Kerwee steaks are cooked Medium - Rare/Medium for maximum texture and flavor. Do no turn the meat over until it comes away easily from the pan/grill, and allow the sides of the meat to caramelize. Grill marks increase flavor, and caramelization is the natural meat sugars burning thus creating flavor. Chard (burnt) meat is not the same and will leave a horrid carbon flavor in your mouth.
Resting the meat:
We recommend resting the meat for half the amount of time you have cooked it. This will allow the blood and juices to flow back through the entire steak. If you cut a steak and the blood runs out this means it is under rested.
Slicing / carving the meat:
Always cut against the grain, through the fibers. Finally, serve with a sprinkle of Murray River Salt flakes.
Quick Guide to Cooking a Kerwee Steak
Approximate cooking time for a 1.4 inch steak (Ribeye & NY Strip) brought to room temperature and cooked over a hot grill/pan. The temperature guide below is before resting. During resting, the temperature will rise by a few degrees.
BLUE: 1 minute each side - for caramelization
RARE: 2 - 3 minutes each side. Internal temperature of 117F
MEDIUM - RARE (Recommended): 3 - 4 minutes each side. Internal temperature 127F
MEDIUM (Recommended): 4 -5 minutes each side. Internal temperature 134F
MEDIUM - WELL: 5 minutes each side. Internal temperature 140F
WELL - DONE: 6 minutes each side. Internal temperature 150F
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