Rib Eye Steaks and Shrimp

 
 

















 

The perfect surf and turf dinner for Valentine's Day!  Succulent shrimp seasoned with Old Bay seasoning and a thick, juicy, tender steak that melts in your mouth.  Nothing says summer like grilled steak and shrimp.

Rib Eye Steaks and Shrimp

2-4 rib well marbled rib eyes cut 1 ½’ to 2” thick
Salt and pepper
garlic powder
olive oil 
1 pound of unpeeled large raw shrimp
2 lemons sliced in half

Remove the steaks from the refrigerator and let them come to room temperature, about 30 to 45 minutes. This is important if you want them to cook evenly with no cold spots.
 




















 

 

Heat a gas or charcoal grill to high (about 500 degrees). It is important to preheat your grill for at least 10-15 minutes to reach that temperature. Add some vegetable oil to a thickly folded paper towel or old dish towel and using tongs, oil the hot grill by rubbing the oil saturated towel across grill grates.

 

 

Meanwhile, Place steaks on a large platter and drizzle them with a little olive oil. Then generously season all sides with salt and pepper and garlic powder.
 
Brush shrimp with olive oil and generously season with Old Bay Seasoning.  Do not peel shrimp.... they are best grilled with shell on.  Set aside until steaks are finished

 

When the grill is ready, place the steaks on the grates and cover the grill. Cook, undisturbed, for about 4-5 minutes. Flip steaks over, cover the grill and cook for another 4-5 minutes for medium rare.
Remove steaks from grill and transfer to platter. Tent with aluminum foil.  Allow steaks to rest for at least 10 minutes.  

Grill shrimp for 2 minutes on each side, until shells are pink and shrimp is opaque. Place lemons on grill the last minute. The heat will release the juice from the lemons. To serve, squeeze grilled lemon wedges over shrimp.  Serve with steak and side dish.

 








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Shrimp and Gnocchi in Parmesan Cream

 

Looking for a wonderful dish to make when you feel like something comforting and delicious?  Try this recipe I put together last night.  So good!  Serve with some crusty Italian bread and a side salad!

Shrimp and Gnocchi in Parmesan Cream

 To make Gnocchi:

1 (16-ounce) package of Gnocchi

2 tablespoons butter, divided

Salt for boiling water

Add the Gnocchi to a boiling pot of salted water and cook for 3-5 minutes. Once all the gnocchi has floated to the top of the pot, remove the gnocchi with a slotted spoon to a large bowl and cover with paper towel.

 

 

 

To make shrimp:  

1 pound large shrimp, peeled and deveined, tails removed

6 oz. imitation crab meat 

2 cloves garlic, minced

Salt and black pepper, to taste

2 tablespoons chopped fresh parsley

Melt 2 tablespoons of butter over medium heat in a large skillet. Once the butter has melted, add the garlic and cook for 2 minutes or until fragrant.   Add shrimp and salt and pepper to taste. Cook, stirring occasionally, until shrimp is pink, about 2-3 minutes; remove from heat and set aside.

 

Parmesan Sauce

1/4 cup salted butter

4 garlic cloves, minced

2 tablespoons all-purpose flour

1/2 cup chicken broth, or more, as needed

3/4 cup half and half or ½ cup of heavy cream

1 teaspoon dried thyme

1/2 teaspoon dried basil

1 cup freshly grated Parmesan Reggiano Cheese

salt and freshly ground black pepper, to taste

To make the garlic Parmesan cream sauce, melt butter in the skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.

 

Gradually whisk in chicken broth and half and half (or cream) whisking constantly. Keep stirring until it is incorporated and begins to thicken. Add in thyme and basil and stir.  

Add in Parmesan cheese and stir until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more half and half as needed; season with salt and pepper, to taste. Add more milk if you need to thin out the sauce at any point it gets too thick.

Stir in shrimp and gnocchi, and imitation crab and gently toss to combine.

 

 

 

Serve immediately, garnished with parsley, if desired.

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Shrimp Cocktail

If you’ve never had Shrimp Cocktail, you have no idea what you’re missing.  But it’s so expensive to order in a restaurant and so easy to make at home.  And trust me, once you’ve made your own Shrimp Cocktail, you won’t ever order it again.  Oh, you say…I can get some at the grocery store.  Don’t even.  No comparison.  Let’s just say, I always have to buy an extra pound of shrimp when I make it for friends and family because I can eat a pound all by myself!  This is the best Shrimp Cocktail you will ever eat.

Shrimp Cocktail

2 pounds de-veined, shell-on extra-large or jumbo shrimp

2 1/2 tablespoons salt

10 sprigs fresh thyme

2 teaspoons peppercorns

3 bay leaves

1/2 teaspoon celery seed

8 (2-inch) strips lemon peel plus 1/4 cup juice, from 2 lemons (reserve the lemon halves that have been juiced)

8 cups ice

Combine the shrimp, 4 cups cold water, salt, thyme, peppercorns, bay leaves and celery seeds in a large pot. Cook the mixture over medium-high heat, stirring every so often, until the shrimp are just beginning to turn pink, 5 to 7 minutes.

Remove the pot from the heat and add the lemon peels, lemon halves of the lemons that were already juiced. Cover the pot and let the mixture sit until the shrimp are completely pink and firm, 5 to 7 minutes.

Stir the ice into the pot and let the shrimp cool completely, about 5 minutes. The ice stops the cooking of the shrimp so they don’t get rubbery and tough.

Drain the water and peel the shrimp, leaving the tails intact. Refrigerate the shrimp up to 24 hours until ready to serve. If you can’t wait, keep them in the fridge until completely chilled.

Cocktail Sauce

1 cup ketchup

1/4 cup prepared horseradish

1 teaspoon Worcestershire sauce

1 teaspoon lemon juice

1/2 teaspoon Old Bay seasoning

1/8 teaspoon cayenne pepper

Whisk all the ingredients together until combined. Store in the refrigerator until ready to serve with the shrimp.  Lay out shrimp on platter and serve sauce on the side.  Or you can hang the shrimp over a glass or parfait dish of cocktail sauce for a prettier presentation.  Enjoy!

NOTE:  If using frozen shrimp, be sure and thaw them completely before using. 

NOTE:  If you can’t find Old Bay Seasoning, you can make your own:

 

Homemade Old Bay Seasoning

1 tablespoon ground dried bay leaves

2 teaspoons celery salt

1-1/2 teaspoons dry mustard

1-1/2 teaspoons ground black pepper

1 teaspoon sweet or smoked paprika

1 teaspoon ground celery seeds

1/2 teaspoon ground white pepper

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon crushed red pepper flakes

1/8 teaspoon ground cloves

1/8 teaspoon ground mace

1/8 teaspoon ground cardamom

1/8 teaspoon ground allspice

 












Combine all ingredients and mix thoroughly. Store in an airtight container and store in a cool place. Use with seafood or chicken.

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Shrimp in Tomato Basil Cream

So good. The perfect comfort food. Served with a side salad and some crusty Italian bread….what more could you want? This is so creamy and melt in your mouth delicious. Loaded with sun dried tomatoes, spinach and basil.  AMAZING!!!

    Shrimp in Tomato Basil Cream

3 cups cavatappi pasta

1 pound medium shrimp, peeled and deveined

1 tablespoon olive oil

Kosher salt and freshly ground black pepper, to taste

CREAM SAUCE

1/4 cup unsalted butter

4 cloves garlic, minced

2 tablespoons all-purpose flour

1 cup vegetable broth, or more, as needed

1 teaspoon dried basil

1/2 cup heavy cream, or more, as needed

1/3 cup julienned sun dried tomatoes in olive oil, drained

1/4 cup freshly grated Parmesan

Kosher salt and freshly ground black pepper, to taste

3 cups baby spinach, roughly chopped

Preheat oven to 400 degrees. Lightly oil a baking sheet or coat with nonstick spray. In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Preheat oven to 400 degrees. Lightly oil a baking sheet or coat with nonstick spray. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.  Place shrimp onto the prepared baking sheet. Add olive oil, salt and pepper, to taste, and gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes; set aside. 

To make the tomato basil cream sauce, melt butter in a large skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.

Gradually whisk in vegetable broth and basil.  Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in heavy cream, sun dried tomatoes and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more heavy cream as needed; season with salt and pepper, to taste. Stir in spinach until it begins to wilt, about 2 minutes.  

Stir in pasta and shrimp, and gently toss to combine.

Serve immediately.

 

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