This is a simple but elegant way to please a crowd! I had leftover grilled tri-tip, and prawns in the freezer, which by the way are always GreaT to have on hand for a speedy meal, fresh spinach and mushrooms…AnD…here ya go!
Servings | Prep Time |
6 people | 5 minutes |
Cook Time |
10 minutes |
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This is a simple but elegant way to please a crowd! I had leftover grilled tri-tip, and prawns in the freezer, which by the way are always GreaT to have on hand for a speedy meal, fresh spinach and mushrooms…AnD…here ya go!
|
Ingredients
Garlic Butter Prawns
- 1 lb. prawns (21/25 size) peeled and deveined
- 1/2 cup butter
- 4 cloves garlic chopped
Creamed Mushroom-Spinach
- 8 oz. crimini mushrooms thinly sliced
- 5 oz. baby spinach chopped
- 4 oz. chive and onion cream cheese
Grilled Tri-Tip
- 2 lbs. grilled tri-tip-medium rare sliced 1/4" thick
Servings: people
Instructions
Garlic Butter Prawns
- In a large frying pan melt butter over medium heat. Add prawns and garlic and sauté, stirring occasionally until prawns are cooked (they will turn pink all the way through). When cooked, place ingredients into a bowl and set aside. DO NOT WASH PAN.
Grilled Tri-Tip
- Rub tri-tip with 1 tablespoon olive oil then, season well with garlic salt, pepper and Italian seasoning. Cook over direct, medium-high heat, fat side down for 5 minutes (it will flame up, don't worry). Flip and cook indirectly, lid closed, side burners at medium heat for 20-25 minutes depending on your tri-tip size. Remove from grill and cover with foil for 10 minutes before slicing.
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