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Ribeye steak, garlic butter shrimp & russet potato

Butter buttermilk biscuits


‌ • 2 ribeye or filet mignon steaks
‌• 12 large shrimp, peeled and deveined
‌ • 2 tablespoons olive oil
• ‌2 cloves garlic, minced
• ‌ 1 teaspoon paprika
• ‌Salt and pepper to taste
• ‌Fresh parsley, chopped (for garnish)
• ‌Lemon wedges (for serving)


Preheat your grill or stovetop grill pan over medium-high heat.
In a bowl, mix together olive oil, minced garlic, paprika, salt, and pepper.
Brush the mixture onto both sides of the steaks and shrimp.
Place the steaks on the grill and cook to your desired level of doneness (usually 4-6 minutes per side for medium-rare).
While the steaks are cooking, place the shrimp on the grill and cook for about 2-3 minutes per side until they turn pink and opaque.
Remove the steaks and shrimp from the grill and let them rest for a few minutes.
Sprinkle chopped parsley over the steaks and shrimp for added freshness.
Serve the steak and shrimp with lemon wedges on the side for a burst of citrus flavor.
Enjoy your delicious homemade steak and shrimp surf and turf!
Feel free to customize this recipe with your favorite seasonings and sides.

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