05-06-2005, 01:44 AM
5 (8 ounce) steaks
31-35 shrimp, peeled and deveined
2 ounces minced shallots, (approximately 3 medium shallots)
5 garlic cloves, minced
4 ounces butter (if using unsalted adjust salt below to desired taste)
3 ounces white wine (Chardonnay)
Juice of 1 lemon
2 tablespoons parsley, chopped
25 ounces rice pilaf, cooked (or your favorite rice)
1 lemon wedge
10 parsley sprigs
Season your steaks with your favorite steak seasoning. Cook on char grill till desired doneness.
In a large sauté pan, melt butter, just until it bubbles. Add shallots and garlic. Cook, stirring for about 20 seconds, just till aromas start to float. Add shrimp, toss with spoon coating well. Cook about 4 minutes. Add wine and reduce for 2 to 3 minutes. Add lemon juice, salt and chopped parsley.
Serve with steak and rice, make sure to spoon some of the garlic butter on the rice and shrimp. Garnish plate with lemon wedge and parsley sprig.
31-35 shrimp, peeled and deveined
2 ounces minced shallots, (approximately 3 medium shallots)
5 garlic cloves, minced
4 ounces butter (if using unsalted adjust salt below to desired taste)
3 ounces white wine (Chardonnay)
Juice of 1 lemon
2 tablespoons parsley, chopped
25 ounces rice pilaf, cooked (or your favorite rice)
1 lemon wedge
10 parsley sprigs
Season your steaks with your favorite steak seasoning. Cook on char grill till desired doneness.
In a large sauté pan, melt butter, just until it bubbles. Add shallots and garlic. Cook, stirring for about 20 seconds, just till aromas start to float. Add shrimp, toss with spoon coating well. Cook about 4 minutes. Add wine and reduce for 2 to 3 minutes. Add lemon juice, salt and chopped parsley.
Serve with steak and rice, make sure to spoon some of the garlic butter on the rice and shrimp. Garnish plate with lemon wedge and parsley sprig.