Grilled Ribeye with Spicy Shrimp, Mashed Potatoes, Roasted Asparagus & Biscuit
Ingredients:
For the Ribeye & Shrimp:
1 ribeye steak (1–1½ inches thick)
Salt & black pepper
1 tbsp olive oil
1 tbsp butter (for topping)
8–10 medium shrimp, peeled & deveined
½ tsp smoked paprika
¼ tsp cayenne pepper
1 clove garlic, minced
1 tbsp butter (for shrimp)
Mashed Potatoes:
2 large russet potatoes, peeled & cubed
¼ cup milk
2 tbsp butter
Salt & pepper to taste
Roasted Asparagus:
1 bunch asparagus, trimmed
1 tbsp olive oil
Salt, pepper, garlic powder to taste
Buttermilk Biscuit:
1 cup all-purpose flour
1½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
¼ cup cold butter, cubed
½ cup buttermilk
Instructions:
Cook Mashed Potatoes:
Boil potatoes in salted water until fork-tender. Drain.
Mash with milk and butter; season to taste.
Roast Asparagus:
Preheat oven to 400°F (200°C).
Toss asparagus with oil and seasonings. Roast 12–15 minutes until tender.
Make Biscuit:
Preheat oven to 450°F (232°C).
Combine dry ingredients. Cut in cold butter until crumbly.
Stir in buttermilk, shape dough, cut into rounds.
Bake 10–12 minutes until golden brown.
Cook Ribeye:
Season steak with salt and pepper. Heat oil in skillet over high heat.
Sear steak 3–4 minutes per side for medium-rare.
Rest 5 minutes, then top with butter.
Sauté Shrimp:
Season shrimp with paprika, cayenne, and salt.
Melt butter in a pan, sauté garlic briefly, add shrimp.
Cook 1–2 minutes per side until golden and crispy.
Assemble Plate:
Place steak with butter on plate, top with shrimp.
Add mashed potatoes, asparagus, and a fresh biscuit.
Serve warm.