#LoveSummer All Recipes Lunch and Dinner

Roasted Shrimp and Steak

Roasted Shrimp and Steak

It’s seafood week!  To jumpstart summer, we’re going to feature a whole week of seafood-inspired dishes.  Shrimp, salmon, scallops, some traditional, some experimental, but all delicious!  Our first dish uses roasted shrimp atop a savory steak.

Photo Apr 14, 6 45 26 PM

Photo Apr 14, 6 45 37 PM

Photo Apr 14, 6 45 57 PM

I was craving steak and thought I could simply top the steak with some shrimp or scallops; I went for the shrimp.  I roasted the shrimp in a lemon olive oil with a touch of seasoning.  It was perfect.  The shrimp had a savory crunch on the outside, but was still that soft seafood meat on the inside.  I added a heavy vegetable – spinach – and seasoned mashed red potatoes to finish up the dish.  This dish was very flavorful.  The light lemon roasted shrimp paired nicely with the garlic and pepper seasoned steak.  Deee-lish.

Photo Apr 14, 6 45 16 PM

Roasted Shrimp and Steak

  • Red Potatoes – About 1-2 per person
  • Salt and pepper
  • 1 tablespoon vegetable oil
  • Steak or filet mignon (6-8 oz)
  • Steak seasoning (we used a garlic and red pepper seasoning)
  • Pinch of thyme
  • 3 tablespoons unsalted butter
  • 3-4 shrimp per person
  • Spinach

Directions:

  1. Preheat oven to 400 degrees.
  2. Peel shrimp and place in a small bowl. Drizzle some olive oil and salt and pepper over the shrimp and mix together so the shrimp are well covered.
  3. Put in the oven for 15-20 minutes. Once cooked and slightly browned, turn on broil to brown the tops, and flip to brown the other side (only a few minutes on each side). Place aside.
  4. Place potatoes in a medium pot and cover with cold water – about an inch or so above the potatoes. When the water boils it will evaporate, so compensate with some extra water. Season with salt; bring to a boil over medium heat, then reduce to a simmer. Cook until they begin to fall apart, about 20 minutes. Drain potatoes and return to pot.
  5. Heat oil in a medium skillet over medium-high. Rub steaks/filets with a generous amount of seasoning, salt and pepper.
  6. Add steaks to the skillet when the oil begins to smoke. Cook until browned well on all sides, turning with tongs as needed.
  7. Reduce heat, top steaks with thyme, and add a pat of butter to the top of the steak.
  8. Add a dash of milk to the pot of potatoes and with a hand mixer, crush the potatoes. Add some butter, salt and pepper and mix until blended. We like to leave on the skins, so if you don’t like potato skin, peel them first!
  9. Cook some spinach on the side.
  10. Top steaks with shrimp, add potatoes and spinach to the side and enjoy!

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