Ingredients:
– 2 T-bone steaks (1-inch thick)
– 12 jumbo shrimp, peeled and deveined
– 4 cloves garlic, minced
– 1/4 cup olive oil
– 2 tbsp butter
– 1 tsp smoked paprika
– 1 tsp cayenne pepper
– Salt and pepper to taste
– 4 large russet potatoes
– 1 cup shredded cheddar cheese
– 1/2 cup sour cream
– 4 tbsp unsalted butter
– 1/4 cup chopped green onions
– 4 ears of corn, husked
– 2 tbsp butter (for corn)
– Fresh parsley, chopped (for garnish)
Directions:
1. Preheat your grill to medium-high heat. Season the T-bone steaks generously with salt, pepper, smoked paprika, and cayenne pepper. Let rest for 10 minutes.
2. In a bowl, mix the shrimp with olive oil, minced garlic, salt, and pepper. Let marinate while grilling the steaks.
3. Grill the T-bone steaks for 4-5 minutes per side for medium-rare, adjusting for desired doneness. Remove from heat and let rest.
4. In a pan, melt 2 tbsp butter over medium heat and cook the marinated shrimp for 2-3 minutes per side until pink and opaque.
5. Preheat oven to 400°F (200°C). Pierce potatoes with a fork, wrap in foil, and bake for 50-60 minutes until tender. Slice open, fluff the insides with a fork, and mix with cheddar cheese, sour cream, butter, and green onions.
6. Brush corn with butter and grill for 10-12 minutes, turning occasionally, until charred and tender.
7. Serve the T-bone steaks with the grilled shrimp, loaded baked potatoes, and fresh corn on the cob. Garnish with chopped parsley.
Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 80 minutes
Kcal: 850 kcal | Servings: 4 servings
