Surf and turf with crispy potato wedges

Step 1 of 6:

 

Cut the potatoes into typical wedges without peeling, boil in salted water until just tender, drain, and let cool.

 

Step 2 of 6:

 

Peel the shrimp, leaving the tail fins intact. Cut lengthwise along the back and remove the dark vein if necessary. Rinse well and pat dry. Peel and thinly slice the garlic. Wash and shake dry the thyme.

 

Step 3 of 6:

 

Pat the steaks dry with a paper towel and score the fat edge several times. Heat 2 tbsp refined olive oil in the Original-Profi Collection® pan. Sear 2 steaks in it over high heat for 3-4 minutes per side. Season with salt and pepper. Wrap in aluminum foil and let rest for 5-8 minutes. Repeat with the other two steaks.

 

Step 4 of 6:

 

Heat 1 tbsp refined olive oil in the steak drippings. Briefly sear the shrimp, turning, just until cooked. Add some garlic and thyme, and season with salt and pepper.

 

Step 5 of 6:

 

In a bowl, mix the remaining olive oil, thyme, and remaining garlic slices. Add the potato wedges and toss well. Place in the hot Original-Profi Collection® pan and fry until crispy.

 

Step 6 of 6:

 

Arrange the steaks on warmed plates, place three shrimp on each, and serve with the potato wedges.

 

Fissler Pro Tips:

 

• Pat the potato wedges very dry before frying so they become nice and crispy.
• Sear the shrimp briefly over high heat and then let them cook over low heat, otherwise they will become dry.