- 1 lb large shrimp, peeled and deveined
- Salt and freshly ground black pepper
- 4 tablespoons butter
- 4 cloves garlic, minced
- Juice of 1 lemon
- 2 tablespoons chopped parsley
Preparation:
- Season the Shrimp: Season the shrimp with salt and pepper.
- Cook the Shrimp: In a large skillet, melt butter over medium-high heat. Add garlic and sauté for about 1 minute until fragrant. Add the shrimp and cook for 2-3 minutes on each side, or until they turn pink and opaque.
- Finish: Stir in lemon juice and parsley. Toss to combine and remove from heat.
Russet Potato
Ingredients:
- 2 large russet potatoes
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- Butter, sour cream, chives for serving (optional)
Preparation:
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Prepare the Potatoes: Scrub the potatoes clean and pat them dry. Prick them all over with a fork. Rub the skins with olive oil and season with salt and pepper.
- Bake: Place the potatoes directly on the oven rack and bake for about 50-60 minutes, or until they are tender inside when pierced with a fork.
- Serve: Split the potatoes open, fluff the insides with a fork, and top with butter, sour cream, and chives if desired.
Serving Suggestions:
- Plate Your Meal: Place a slice of the rested ribeye steak on each plate alongside a portion of garlic butter shrimp. Add a baked russet potato on the side, split open with your choice of toppings.
- Wine Pairing: A full-bodied red wine, such as Cabernet Sauvignon or Malbec, pairs wonderfully with the richness of the ribeye steak and the garlic butter shrimp.
- Garnish: Garnish the steak and shrimp with a sprinkle of fresh parsley or a lemon wedge for an extra touch of flavor and color.
This meal of Ribeye Steak, Garlic Butter Shrimp, and a Russet Potato is a celebration of flavors and textures, perfect for a special occasion or a weekend treat. Enjoy your cooking and the delicious results!