“A surf-and-turf masterpiece featuring a juicy steak paired with succulent shrimp drenched in a luscious garlic butter sauce—perfect for a special occasion or indulgent dinner!”
Ingredients:
For the Steak:
2 ribeye or filet mignon steaks (8 oz each)
1 tablespoon olive oil
Salt and black pepper, to taste
1 teaspoon garlic powder
For the Shrimp:
1 lb large shrimp, peeled and deveined (tails on, optional)
2 tablespoons unsalted butter
3 garlic cloves, minced
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional, for spice)
Salt and black pepper, to taste
1 tablespoon fresh lemon juice
For Garnish:
Fresh parsley, chopped
Lemon wedges
Instructions:
Cook the Steaks:
Let the steaks come to room temperature for about 30 minutes. Pat them dry and season with salt, black pepper, and garlic powder.
Heat a skillet or grill pan over medium-high heat and add olive oil.
Sear the steaks for 3-4 minutes per side for medium-rare or adjust the cooking time to your desired doneness.
Remove the steaks from the skillet, cover loosely with foil, and let rest while preparing the shrimp.
Cook the Shrimp:
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant (about 1 minute).
Add the shrimp and season with smoked paprika, cayenne pepper (if using), salt, and black pepper.
Cook the shrimp for 2-3 minutes per side until pink and opaque. Stir in the lemon juice and toss to coat.
Assemble and Serve:
Plate the steaks alongside the garlic butter shrimp.
Drizzle any remaining garlic butter sauce from the skillet over the shrimp and steaks.
Garnish with freshly chopped parsley and serve with lemon wedges for squeezing.
Optional Side Pairings:
Serve with roasted vegetables, mashed potatoes, or a fresh side salad for a complete meal.
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Calories: ~500 kcal per serving | Servings: 2
