Steps to Prepare Speedy Lemon Butter Ribeye n’ Shrimp

Hey everyone, I hope you are having an incredible day today. Today, we're going to make a distinctive dish, Steps to Prepare Favorite Lemon Butter Ribeye n’ Shrimp. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Lemon Butter Ribeye n’ Shrimp, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Lemon Butter Ribeye n’ Shrimp delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Lemon Butter Ribeye n’ Shrimp is 1 person. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Lemon Butter Ribeye n’ Shrimp estimated approx 25 minutes.

To get started with this particular recipe, we must first prepare a few components. You can cook Lemon Butter Ribeye n’ Shrimp using 12 ingredients and 8 steps. Here is how you cook that.

with Creamy Garlic Feta Mashed Potatoes

Ingredients and spices that need to be Prepare to make Lemon Butter Ribeye n’ Shrimp:

1. 1 (8 oz) Bone-in Ribeye
2. 1 Idaho Potato
3. 9 Medium Shrimp (41/50)
4. 2 Sprigs Thyme
5. 3 Cloves Garlic
6. 3 tbsp Butter
7. 1 tsp Cooking Oil
8. 1 Lemon
9. Parsley Leaves, for Garnish
10. 1 tbsp Sour Cream
11. 1 oz Feta Cheese Crumbles
12. Salt and Pepper, to season

Instructions to make to make Lemon Butter Ribeye n’ Shrimp

1. Quarter and cut potato into half inch thick pieces. Mince two cloves of garlic. Zest and quarter lemon. Pat steak and shrimp dry and season liberally with salt and pepper.
2. Fill medium pot with with potatoes with enough water to cover 2” above. Bring to a boil under medium-high heat for 20 minutes.
3. In a skillet, melt 1tbsp butter under medium-high heat. Smash the remaining garlic clove and drop into the butter. Lay thyme over steak. Let sear roughly 3minutes and flip. Add 1tbsp butter and let melt while basting with spoon every minute until 5-10° before desired internal temp.
4. Remove from skillet and let rest outside. The internal temp will still rise as it continues.
5. When the potatoes are tender drain, reserving 1/4 cup water. Add oil to pan and minced garlic. Let cook until fragrant. Add in potatoes and toss until mixed.
6. Add feta and sour cream, smash potatoes adding 1tsp of reserved water until creamy. Fluff with fork and cover with lid until ready to serve.
7. In a fry pan, melt remaining butter under medium-high heat until frothy. Add in shrimp and cook until pink halfway flip using tongs, and repeat until done. Drizzle lemon juice over it. Toss and prepare to serve.
8. Plate potatoes slightly of center to corner. Cut bone from steak and slide against potatoes like a dam. Cut steak into strips and lay along bone. Add shrimp in line across steaks, and place three over potatoes, and with parsley. Drizzle lemon zest over steak and potatoes. Serve and enjoy!

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