A little surf ’n turf for your tastebud enjoyment! The garlic, butteriness of this shrimp scampi over this butter-basted New York strip is pure heaven. Perfect for those with busy schedules, this dish only takes about 20 minutes to make from start to finish!
For the Shrimp Scampi
- Heat the butter, olive oil, and garlic over low/medium heat until the garlic begins to sweat (about 1 minute). Add the wine, red pepper flakes, fennel seeds, and salt. Allow the liquid to reduce down to half of its original volume (about 2 minutes).
- Add shrimp and sauté just until the shrimp are cooked through (only a couple minutes). Add parsley, lemon juice, and lemon zest and stir together. Serve and enjoy!
Pro tip: Goes great with crusty, buttery bread. I butter both sides of the bread and place in the oven at 350 degrees for approximately 8 minutes. Bonus: if you want the bread a little tangier, use mayonnaise in place of the butter on the bread.
For the New York Strip
- Mix together all ingredients for the marinade and put together with steak in a ziplock bag or a covered bowl for at least 30 minutes (2 hours or overnight is best).
- Heat grill on high heat. Remove the steaks from the marinade making sure to remove access liquid. Salt liberally. Place steaks on the grill for approximately 2 minutes on each side, turning every 2 minutes until desired internal temperature is reached. Remove from the grill and place onto a cooler surface to allow time to rest.
- While resting, sauté the garlic in a pan with 1 Tbsp of olive oil over low/medium heat until the garlic begins to become very fragrant but not browned. Remove from heat and allow to cool. Once cooled off, mix together with butter until they become a paste texture. Put a knob of the garlic butter compound on each steak and allow to rest for approximately 10 minutes. Top with Maldon finishing salt and serve.
If you’re using a skillet, preheat the skillet over high heat until the pan is really hot. Add the steaks and cook on each side for 2 minutes. Add 2 Tbsp of butter and 1 Tbsp of garlic to the pan over medium heat and spoon the hot butter over the steak until the desired internal temperature is reached. Remove from the pan onto a cooler surface to allow time to rest. Rest for approximately 10 minutes. Once rested, top with Maldon finishing salt and serve.
From 1855 Creator Sarah Faherty