Steak and shrimp are a great combo.  I like to slice the shrimp down the center, leaving the tail intact.  When the shrimp cook they curl and make a nice presentation.  I served this meal with simple green beans and twice baked blue cheese potatoes. Both of which I had in the freeze. In fact, come to think of it everything was in the freezer!

Like I’ve said before, my husband is very spontaneous and his jog can be unpredictable. For these reasons I don’t always know if we are eating in or out.  Just yesterday I was opening the fridge to start dinner and I got a text from him that he was at one of our favorite happy hour places.  So off I went to join him and have wings, ribs, and a beautiful ocean sunset.


On Friday I got a text, at 4:15, that he had to meet a new client at 5. So into the freezer I went and this is what I came up with.  I head made these potatoes when I made a huge bunch for a party we threw last month.  And I always have frozen vegetables on hand.  Some people look at me like I have two heads when I say I use frozen veggies, but honestly it really helps cut down on waste. Not to mention they cook more quickly.  Just make sure not to cook them as long as you would fresh.

What You Need:

1 Bone in Steak

2 Tablespoons Worcestershire Sauce

Salt and Pepper

5 Shrimp (shell off)

1 Tablespoon Old Bay Seasoning

1 Tablespoon Butter

What To Do:

Sprinkle the steak with salt and pepper on both sides.  Place the steak in a sip lock bag along with the Worcestershire sauce.  Let marinade for at least 30 minutes.  Preheat grill, or grill pan, and cook the steak for about 7 minutes on each side.  Remove from the grill and wrap in tin foil and set aside.  Melt the butter in a pan and add the shrimp.  Sprinkle with the Old Bay seasoning and cook for about 30 seconds on each side. The shrimp should pink.  Remove the steak from the tin foil, place on a plate, and pour the shrimp and butter over the top.