Ingredients:
2 ribeye steaks (about 1 inch thick)
1 pound shrimp, peeled and deveined
2 tablespoons blackening seasoning
4 tablespoons unsalted butter
4 cloves garlic, minced
1/2 cup chicken broth
1 lemon, juiced
1/4 teaspoon red pepper flakes (optional)
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions:
Preheat a skillet or grill over medium-high heat.
Rub the steaks generously with blackening seasoning. Cook for 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from the skillet and let rest.
In the same skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
Add the shrimp to the skillet, seasoning with salt, pepper, and red pepper flakes (if using). Cook for 2-3 minutes until shrimp are pink and opaque.
Pour in the chicken broth and lemon juice, stirring to combine. Let simmer for another 2-3 minutes until slightly reduced.
Remove from heat and stir in the remaining 2 tablespoons of butter until melted and creamy.
Slice the steak and serve alongside the shrimp scampi, drizzling the sauce over the top. Garnish with fresh parsley.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes | Kcal: 650 kcal | Servings: 4 servings
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