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Steak and Chili-Garlic Poached Shrimp with Green Beans

Steak and Chili-Garlic Poached Shrimp with Green Beans

with Strawberry Cheesecake Mousse Parfait

Mother's Day Special
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This surf and turf dish is simple, saucy and crispy! Pan-seared steaks, smashed potatoes and chilli-garlic shrimp are cooked to perfection and for the perfect Mother day feast!

Allergens:Milk/LaitWheat/BléSoy/SojaSulphites/SulfiteCrustacean/Crustacé

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

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Beef Steak

7 g

Parsley

300 g

Yellow Potato

170 g

Green Beans

225 g

Cream Cheese

(ContainsMilk/Lait)

½ cup

Graham Cracker Crumbs

(ContainsWheat/Blé, Soy/Soja)

½ cup

White Sugar

4 tbsp

Strawberry Jam

(ContainsSulphites/Sulfite)

1 unit

Lemon

285 g

Shrimp

(ContainsCrustacean/Crustacé)

237 mL

Cream

(ContainsMilk/Lait)

1 tsp

Chili Flakes

6 g

Garlic

Not included in your delivery

2 tbsp

Milk*

(ContainsMilk/Lait)

3 tbsp

Butter*

(ContainsMilk/Lait)

1.5 tbsp

Oil*

2 tsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)5439 kJ
Calories1300 kcal
Fat74 g
Saturated Fat38 g
Carbohydrate91 g
Sugar47 g
Dietary Fiber6 g
Protein68 g
Cholesterol435 mg
Sodium1570 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Potato Masher
Strainer
Measuring Spoons
Garlic Press
Paper Towel
Zester
Large Non-Stick Pan
Medium Bowl
Spatula
Baking Sheet
Small pot
Small Bowl
Large Bowl
Whisk
Instructions
Instructionsarrow up iconarrow up icon
1

Before starting, preheat the oven to 450°F.Wash and dry all produce.Heat Guide for Step 3: 1/2 tsp mild, 1 tsp medium and 1 1/2 tsp spicy and 2 tsp for extra-spicy! Cut potatoes into 1/2-inch pieces. Combine potatoes, 2 tsp salt and enough water to cover (approx. 1 inch) in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Simmer, uncovered, until fork-tender, 10-12 min. Drain and return them to the same pot, off heat. Using a potato masher, roughly mash 2 tbsp butter and 2 tbsp milk (dbl both for 4 ppl) into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper.

2

While the potatoes boil, juice half the lemon (NOTE: This is the lemon reserved from the dessert). Cut the remaining lemon into wedges. Finely chop the parsley. Peel, then mince or grate the garlic. Drain and rinse the shrimp. Pat the shrimp dry with paper towels. Season with salt and pepper. Set aside. Pat the steaks dry with paper towels. Season with salt and pepper. Set aside.

3

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), the garlic and 1/4 tsp chili flakes (dbl for 4 ppl) (NOTE: Reference Heat Guide) to the same pan. Swirl to melt, 30 sec to 1 min. Add the shrimp to the pan. Cook, stirring occasionally, until shrimp just turns pink, 2-3 min.** Using a spatula, transfer everything to a medium bowl. Stir in the lemon juice and half the parsley. Cover to keep warm.

4

Trim the beans. Toss with 1/2 tbsp oil (dbl for 4 ppl), then season with salt and pepper. Arrange on one side of a baking sheet. Set aside.

5

Add 1 tbsp oil (dbl for 4 ppl), then steaks to the same pan over medium-high heat. Pan-fry, until golden, 1-2 min per side. Transfer to the other side of the baking sheet with the green beans. Roast, in middle of the oven, until beans are tender-crisp and steak is cooked to desired doneness, 8-10 min.***

6

Thinly slice the steaks. Stir the remaining parsley into the potatoes. Divide the smashed potatoes and beans between plates. Top the smashed potatoes with the steak, then the buttery garlic-chili shrimp. Drizzle over any liquid from the bowl.

7

Heat a small pot over medium heat. When hot, add the butter. Swirl to melt, 1 min. Stir in the graham crumbs and 1/8 tsp salt. Cook, stirring often, until crumbs are toasted, 3-4 min. Remove from heat and transfer to a small bowl. Carefully, wipe out the pot.

8

Zest the lemon. (NOTE: Reserve the remaining lemon for dinner.)Cream together the cream cheese, sugar and lemon zest in a large bowl, by hand or using an electric hand mixer, until combined and smooth, 1-2 min. Set aside. Add the cream to the bowl with the cream cheese. Carefully whisk until just combined, then beat until stiff peaks form and mixture is smooth, 2-3 min.

9

Heat the same pot over medium heat. Add the jam and 2 tbsp water.. Whisk often, until jam has melted, 2-3 min. Remove from heat.

10

Divide half the graham crumb between bowls or cups. Top with half the cream-cheese mixture, then the half the jam topping. Repeat the steps with the remaining graham crumbs, cream-cheese mixture and jam. Set aside in the fridge for 30 min.