We had our first small group meeting of the new year tonight at church. It started at 6:30, so at 4:00, I knew I needed to get started on dinner so we could be there on time. Y'all, this dish was so quick and easy, I could have waited so much longer. Literally twenty minutes, start to finish. For steak. And shrimp. And it was so good!
4 tbs butter, separated
4 thinly sliced steaks
16-20 small shrimp
1 c almond milk
1/2 c grated parmesan
salt and pepper to taste
1 whole zucchini, sliced into wedges
Preheat the oven to 450. Arrange zucchini on a baking sheet. Drizzle with olive oil and sprinkle with Parmesan and garlic powder.
In a skillet, heat two tablespoons of butter until bubbling. Salt and pepper both sides of the steak. Place steak in hot butter. Cook on one side for 5 minutes. Flip steak over and cook a couple minutes more. Remove from heat.
By now, the oven should be heated. Roast the zucchini for 15 minutes.
Remove the steak from the skillet. Add the shrimp and two more tablespoons of butter, salt, and pepper. Allow the skillet to return to temperature. Once the butter is sizzling, add almond milk and parmesan. Stir to combine and bring to a boil. Cook until shrimp is white and opaque. Remove from heat. Sauce will thicken as it stands.
Once the zucchini is finished, plate the veggies in a row, place a steak on top, and top that with the shrimp and parmesan sauce. A restaurant-quality dish in very little time. Sure beats running out to get fast food!