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Introduction
Looking for a meal that combines elegance and comfort in one plate? This Surf & Turf recipe with juicy steak, succulent shrimp, creamy mashed potatoes, and vibrant sautéed spinach is a crowd-pleaser for special occasions or a luxurious dinner at home. The combination of rich flavors and textures creates a balanced dish that's both indulgent and wholesome. Let’s dive into this culinary masterpiece!
Ingredients
For the Steak and Shrimp:
2 (6-8 oz) ribeye steaks (or your preferred cut)
8-10 large shrimp, peeled and deveined
2 tbsp olive oil, divided
1 tbsp butter
2 garlic cloves, minced
1 tsp paprika
1 tsp dried thyme
Salt and pepper to taste
For the Mashed Potatoes:
4 medium-sized russet potatoes, peeled and diced
3 tbsp butter
½ cup heavy cream (or milk for a lighter version)
Salt and pepper to taste
For the Sautéed Spinach:
4 cups fresh spinach leaves
1 tbsp olive oil
2 garlic cloves, thinly sliced
Pinch of red pepper flakes (optional)
Salt to taste
Directions
1. Prepare the Mashed Potatoes:
Boil the diced potatoes in salted water until tender, about 15-20 minutes. Drain well.
Mash the potatoes using a potato masher or fork.
Add butter, heavy cream, salt, and pepper, mixing until smooth and creamy. Keep warm.
2. Cook the Steak:
Pat the steaks dry and season generously with salt, pepper, paprika, and thyme.
Heat 1 tbsp olive oil in a skillet over medium-high heat.
Sear steaks for 3-4 minutes per side (adjust based on your desired doneness). Remove and let rest for 5 minutes.
3. Sear the Shrimp:
In the same skillet, add another tablespoon of olive oil and the butter.
Add minced garlic and cook until fragrant, about 30 seconds.
Sauté the shrimp, seasoning with salt and pepper, until pink and opaque, about 2-3 minutes per side. Set aside.
4. Sauté the Spinach:
Heat olive oil in a clean skillet over medium heat.
Add garlic slices and sauté until golden.
Toss in the spinach, cooking until wilted, about 2 minutes. Season with salt and red pepper flakes, if desired.
5. Assemble the Dish:
Plate the mashed potatoes, followed by the steak and shrimp.
Serve with sautéed spinach on the side for a complete, balanced meal.
Serving and Storage Tips
Serving: Serve immediately for the best flavor and texture. Garnish with fresh parsley or a squeeze of lemon juice for added zest.
Storage: Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat gently in a microwave or skillet.
Variations
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