Cajun Shrimp Surf and Turf with Mashed Potatoes and Roasted Broccoli
Ingredients:
For the Steak:
2 ribeye steaks (1-inch thick)
Salt and black pepper
1 tbsp olive oil
1 tbsp butter
2 garlic cloves, smashed
2 sprigs fresh thyme or rosemary
For the Cajun Shrimp:
12 large shrimp, peeled and deveined
1 tbsp Cajun seasoning
1 tbsp butter, melted
Skewers (if grilling)
For the Mashed Potatoes:
2 lbs Yukon Gold potatoes, peeled and cubed
1/2 cup heavy cream
4 tbsp butter
Salt to taste
For the Roasted Broccoli:
1 head of broccoli, cut into spears
2 tbsp olive oil
Salt and pepper
1/2 tsp garlic powder
Instructions:
Prepare the Mashed Potatoes:
Boil potatoes in salted water until fork-tender (about 15–20 minutes).
Drain, then mash with butter and warm cream until smooth. Season with salt. Keep warm.
Roast the Broccoli:
Preheat oven to 425°F (220°C).
Toss broccoli with olive oil, garlic powder, salt, and pepper.
Spread on a baking sheet and roast for 15–20 minutes until tender and slightly charred.
Cook the Steak:
Pat steaks dry and season generously with salt and pepper.
Heat olive oil in a skillet over medium-high heat. Sear steaks 3–4 minutes per side.
Add butter, garlic, and thyme; baste steaks for 1–2 more minutes. Rest for 5 minutes.
Prepare the Shrimp:
Toss shrimp with Cajun seasoning and melted butter.
Skewer and grill or pan-sear for 1–2 minutes per side until opaque and lightly charred.
Assemble the Plate:
Plate the steak, top with shrimp skewers.
Add a scoop of mashed potatoes and roasted broccoli.
Drizzle with any reserved pan juices or melted butter.