Steak and Shrimp Scampi Recipe🥩🍤
Ingredients :
4 beef steaks (filet mignon, fillet or ribeye, approximately 2.5 cm thick)
Salt and pepper to taste
2 c. with olive oil soup
For the shrimp scampi:
450 g prawns (deveined and deveined)
4 cloves of garlic, minced
3 c. with butter soup
1/4 cup dry white wine (or chicken broth)
1/4 cup fresh lemon juice
1/2 c. red chili flakes coffee (optional)
2 c. with fresh parsley soup, chopped
Salt and pepper to taste
Suggested accompaniment:
Noodles, rice or mashed potatoes
Instructions :
1. Preparing the steaks:
Remove steaks from the fridge 20 minutes before cooking to bring them to room temperature.
Season generously both sides of the steaks with salt and pepper.
Heat a cast iron skillet or a large skillet over medium-high heat. Add the olive oil and let heat until it’s very hot.
Cook the steaks 3-4 minutes on each side for a crispy cook (adjust to your liking). Remove the steaks from the pan, cover them with aluminum foil and let them sit.
2. Preparing shrimp scampi:
In the same pan, add 1 tablespoon of butter and allow to melt over medium heat.
Add the shrimp and cook 2-3 minutes on each side until pink and opaque. Take them out the frying pan and reserve.
In a skillet, add minced garlic and simmer until fragrant (about 30 seconds).
Cool with the white wine (or broth) by scrapping the sticky pieces to the bottom of the pan. Let it simmer for a minute.
Add the juice of lemon, red pepper flakes, remaining butter and a pinch of salt and pepper. Stir until the sauce is homogeneous.
Put the shrimp back in the pan to coat them with sauce. Add the chopped parsley.
Ina Garten Family