Surf and Turf with Crispy Potato Wedges

Surf and Turf

Recipe Instructions

Step 1 of 6:

 

Cut the potatoes, unpeeled, into typical wedges and boil in salted water until not too soft, strain and let cool. ||

Step 2 of 6:

 

Peel the shrimp, except for the tail fins. Cut lengthwise along the back and remove the dark intestines, if any. Rinse well and pat dry. Peel garlic and cut into thin slices. Wash and shake out thyme. ||

Step 3 of 6:

 

Pat the steaks dry with a paper towel and cut the fat edge crosswise several times. Heat 2 tablespoons of refined olive oil in the Original-Profi Collection® pan. Fry 2 steaks in it over high heat for 3-4 minutes on each side. Season with salt and pepper. Wrap in aluminum foil and let rest for 5-8 minutes. Do the same with the other two steaks. ||

Step 4 of 6:

 

Heat 1 tablespoon refined olive oil in the drippings of the steaks. Fry the shrimp in it, turning only briefly. Add a little garlic and thyme and season with salt and pepper. ||

Step 5 of 6:

 

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

Step 6 of 6:

 

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