Shrimp and Steak with Rosemary Potatoes
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Shrimp and Steak with Rosemary Potatoes

Shrimp and Steak with Rosemary Potatoes

with Caesar-Dressed Salad

This dish has simple ingredients that combine to make a delicious steak and shrimp dinner any night of the week! The buttery sauce adds sweetness and depth to the steak. Enjoy!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

285 g

Beef Steak

285 g


(Contains Shrimp)

7 unit(s)

Yellow Potato

113 g

Baby Tomatoes

113 g

Spring Mix

3 unit(s)

Garlic, cloves

2 tbsp

Caesar Dressing

(Contains Anchovies/Anchois, Egg, Milk, Mustard)

1 unit(s)

Beef Broth Concentrate

1 tbsp

Balsamic Vinegar

(Contains Sulphites)

1 tsp

Dried Rosemary

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

2 tbsp


¼ tsp


¼ tsp



Nutrition Values

Calories730 kcal
Fat38 g
Saturated Fat10 g
Carbohydrate42 g
Sugar6 g
Dietary Fiber5 g
Protein54 g
Cholesterol285 mg
Sodium1530 mg
Trans Fat0.5 g
Potassium1700 mg
Calcium175 mg
Iron6.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Parchment Paper
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Aluminum Foil
Large Bowl
Measuring Cups


Roast  potatoes

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces.Add potatoes, rosemary and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.Roast in the middle of the oven, stirring halfway, until tender and golden-brown, 20-22 min.

Pan-fry steaks

Meanwhile, heat a large non-stick pan over medium-high heat.While the pan heats, pat steaks dry with paper towels. Season with salt and pepper.When the pan is hot, add 1 tbsp (2 tbsp) oil, then steaks. Pan-fry until cooked to desired doneness, 5-8 min per side.**Remove from heat, then transfer to a clean cutting board. Cover loosely with foil.

Cook shrimp and prep

Meanwhile, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.Carefully wipe the same pan clean, then reheat the pan over medium-high.When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**Remove from heat. Transfer to a plate.Halve tomatoes. Peel, then mince or grate garlic.

Make sauce

Reheat the same pan over medium-low. When hot, add 1 tbsp (2 tbsp) butter, then garlic. Stir until butter melts and garlic is fragrant, 30 sec. Add 1/4 cup (1/2 cup) water, broth concentrate and vinegar. Bring to a simmer. Once simmering, cook, stirring often, until sauce reduces slightly, 2-4 min. Remove from heat. Season with salt and pepper, to taste. Cover to keep warm.

Finish and serve

Thinly slice steaks. Add any steak juices from the cutting board to sauce, then stir to combine. Add tomatoes, spring mix and Caesar dressing to a large bowl. Toss to combine. Divide steaks, shrimp, rosemary potatoes and salad between plates. Drizzle sauce over steaks.