| Total: | 1 hr |
| Prep: | 30 min |
| Cook: | 30 min |
| Yield: | 4 servings |
| Total: | 1 hr |
| Prep: | 30 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 4 tablespoons of butter
- 1 teaspoon of smoked paprika
- 1 tablespoon of shallots, diced
- 2 teaspoon of chopped garlic
- 2 teaspoon of chopped fresh flat-leaf parsley
- 1/4 teaspoon red chili flakes
- 1/4 teaspoon of kosher salt
- 1/4 teaspoon of cracked pepper
- 1 cup of corn, grilled and cut off the cob (can substitute canned corn, if preferred)
- 1 tablespoon of capers, diced
- 1/4 cup of red wine vinegar
- 4 (6-oz.) filet mignon steaks
- 16 peeled shrimp
- 3 tablespoons of kosher salt
- 1 tablespoon of cracked black pepper
- 1 tablespoon of granulated onion powder
- 1 tablespoon of granulated garlic powder
Instructions
- Corn Relish: Combine corn, capers and red wine vinegar, and mix. Set aside.
- Smoky Paprika Butter: Heat smoked paprika and butter in saute pan for 30 seconds, then let sit for 30 minutes. Add shallots, garlic, parsley, red chili flakes, salt and pepper. Mix to combine. Set aside until steaks and shrimp are ready.
- Steaks and Shrimp: Clean and oil your grill grates, heat to 550° F. Season filets and shrimp with salt, pepper, onion powder and garlic powder. Place seasoned steaks and shrimp on grill. Shrimp should cook for approximately 3-4 minutes on each side, or until completely cooked through. Grill steak to your desired degree of doneness (see table below). Remove steaks and shrimp from grill when ready. Plate shrimp on top of each steak. Finish with smoky paprika butter and corn relish. Enjoy!
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 590 |
| Total Fat | 43 g |
| Saturated Fat | 20 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 38 g |
| Cholesterol | 207 mg |
| Sodium | 620 mg |
| Serving Size | 1 of 4 servings |
| Calories | 590 |
| Total Fat | 43 g |
| Saturated Fat | 20 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 38 g |
| Cholesterol | 207 mg |
| Sodium | 620 mg |
Reviews
The only reason why I give this two stars is because of the red wine vinegar that I actually enjoyed with the corn. I grilled some red peppers & then diced to include with the corn. But getting to the main course…LUCKILY I served the smoked paprika butter on the side….I didn’t care for it, with the shrimp or the steak. For the most part, this recipe is forgettable.