A delicious combination of grilled ribeye steak and Cajun shrimp served over creamy mashed baby potatoes.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4 servings 1x
Category:Main Course
Method:Grilling, Boiling, Sautéing
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
2 ribeye steaks (about 1 inch thick, 12 ounces each)
1 tablespoon olive oil
Salt and pepper to taste
1 pound large shrimp, peeled and deveined
2 teaspoons Cajun seasoning
2 tablespoons unsalted butter
3 cloves garlic, minced
1 cup heavy cream
1 cup chicken broth
1 pound baby potatoes, halved
1 cup shredded cheddar cheese
2 green onions, sliced (for garnish)
Instructions
Preheat your grill or skillet over medium-high heat. Season the ribeye steaks with olive oil, salt, and pepper. Grill or sear the steaks for about 4-5 minutes per side for medium-rare, or until desired doneness. Remove from heat and let rest for 5 minutes before slicing.
In a large pot, add the halved baby potatoes and cover with water. Bring to a boil and cook for about 15-20 minutes, or until tender. Drain and set aside.
In the same pot, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Stir in the heavy cream and chicken broth, bringing it to a simmer.
Add the cooked potatoes to the cream mixture and mash slightly with a fork or potato masher. Stir in the cheddar cheese until melted and creamy. Season with salt and pepper to taste.
In a separate skillet, heat a little olive oil over medium heat. Add the shrimp and sprinkle with Cajun seasoning. Cook for about 2-3 minutes on each side until the shrimp are pink and opaque.
To serve, place a generous scoop of creamy potatoes on each plate, top with sliced steak, and add the Cajun shrimp. Garnish with sliced green onions.
Notes
For a spicier kick, add a dash of hot sauce to the creamy potatoes.
Substitute the ribeye steak with chicken breast or pork chops for a different protein option.