Ribeye Steaks with Parmesan Shrimp
Prep: 15 minutes plus standing
Cook/Bake: 12 minutes • Serves: 8
1 PICS large egg yolk
1/2 cup PICS grated Parmesan cheese
1/3 cup PICS mayonnaise
1 tablespoon chopped fresh parsley plus additional for garnish (optional)
1 teaspoon PICS garlic powder
1 teaspoon PICS paprika
1/2 teaspoon celery salt
1/8 teaspoon Full Circle cayenne pepper
1 pound raw 16-20 count tail-off peeled and deveined shrimp, thawed if necessary
1 teaspoon PICS salt
1/2 cup PICS unsalted butter (1 stick), softened
1. Preheat oven to 400°. Let steaks stand at room temperature 30 minutes. In large bowl, stir egg yolk, cheese, mayonnaise, parsley, garlic powder, paprika, celery salt and cayenne pepper; add shrimp and stir to coat. Spread shrimp mixture in 8-1/2 x 11-inch baking dish.
2. Heat cast-iron skillet over high heat 2 minutes or until very hot. Sprinkle 2 steaks with 1/2 teaspoon salt and add to skillet; cook 6 minutes or until internal temperature reaches 135° for medium-rare, turning frequently to achieve an even crust on outside of steaks and adding 1/4 cup butter to skillet after 4 minutes. Spoon butter over steaks during last 2 minutes of cooking. Transfer steaks to cutting board; tent with aluminum foil and let stand 5 minutes. (Internal temperature will rise to 145° upon standing.) Wipe out skillet; repeat with remaining steaks, salt and butter.
3. Bake shrimp 8 minutes or until opaque throughout and internal temperature reaches 145°.
4. Serve steaks topped with shrimp sprinkled with parsley, if desired.
Approximate nutritional values per serving (1/2 steak, 2 shrimp):
465 Calories, 30g Fat (11g Saturated), 251mg Cholesterol, 718mg Sodium,
2g Carbohydrates, 0g Fiber, 0g Sugars, 0g Added Sugars, 45g Protein