PORTIONS: 2
INGREDIENTS
2 thick steaks
1 lb. large Ecuadorian shrimps. Shell
removed and deveined
1 tbsp. olive oil
2 tbsp. butter
1 tbsp. minced garlic.
1 tbsp. chopped parsley.
Salt and pepper to your own taste.
INSTRUCTIONS
Leave the steaks at room temperature for
1 hour before cooking.
Heat up the grill or top stove griddle
and clean it with a bit of oil or the steak`s fat.
Dry the steaks with paper towel. If the
steaks have blood they will not roast well.
Mark and cook steaks the way you like
it. Season it with salt while you turn the steaks.
In the meantime, heat up a frying pan
with the olive oil and lightly cook the garlic until just start to brown. Add
the butter, shrimps, salt, pepper and parsley. Cook shrimps until its color is
pink. Overcooked shrimps are rubbery.
Serve the shrimps with the steaks and
pour some of the sauce on the shrimps and over the steaks.
Serve with red Jazmin rice, broccoli and
baby carrots.
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