Ingredients
For the Grilled Shrimp:
1 lb large shrimp, peeled and deveined
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper
Juice of 1 lemon
Fresh parsley for garnish
For the Cubed Potatoes:
1 lb small potatoes (Yukon Gold or red potatoes), cut into cubes
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried rosemary (or your favorite herbs)
Salt and pepper to taste
For the Meat Steaks:
2 ribeye or sirloin steaks (about 1 inch thick)
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon garlic powder (optional)
Fresh herbs for garnish (such as thyme or rosemary)
Instructions
Prepare the Potatoes:
Preheat your oven to 400°F (200°C).
In a large bowl, toss the cubed potatoes with olive oil, garlic powder, rosemary, salt, and pepper.
Spread the potatoes on a baking sheet in a single layer and roast for about 25-30 minutes, or until golden and crispy, turning halfway through.
Marinate the Shrimp:
In a bowl, combine the shrimp, olive oil, garlic, paprika, salt, pepper, and lemon juice. Let it marinate for about 15-20 minutes.
Cook the Steaks:
While the potatoes are roasting, heat a grill pan or outdoor grill over medium-high heat.
Season the steaks with olive oil, salt, pepper, and garlic powder (if using).
Grill the steaks for about 4-5 minutes per side for medium-rare, or until desired doneness. Remove from the grill and let rest for a few minutes.
Grill the Shrimp:
After removing the steaks, place the marinated shrimp on the grill. Cook for about 2-3 minutes per side, or until pink and opaque.
Serve:
On a plate, arrange the grilled shrimp alongside the cubed potatoes and sliced meat steaks.
Garnish with fresh parsley and herbs for added flavor and presentation.
Presentation Tips
Arrange the shrimp, potatoes, and steak artistically on the plate for a visually appealing layout.
Use fresh herbs as a garnish to enhance color and freshness.
Consider a simple, rustic backdrop to highlight the grilled goodness of the dish.
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