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Garlic Butter Steak, Shrimp & Loaded Cheesy Potatoes Recipe

Garlic Butter Steak, Shrimp & Loaded Cheesy Potatoes

Whenever I think about cozy dinners with friends or family, this Garlic Butter Steak, Shrimp & Loaded Cheesy Potatoes dish always comes to mind. The combination of juicy steak, succulent shrimp, and cheesy potatoes is not just a meal; it's a memory waiting to be made. Plus, it’s incredibly easy and quick, making it perfect for any night of the week when you want something special without too much fuss.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Garlic Butter Steak and Shrimp
  • 1 lb shrimp, peeled and deveined Sweet and juicy
  • 4 tbsp unsalted butter Adds richness
  • 4 cloves garlic minced
  • 1 tsp paprika Adds warmth and color
For the Loaded Cheesy Potatoes
  • 4 large russet potatoes Perfect for toppings
  • 1 cup shredded cheddar cheese Because everything is better with cheese!
  • 1/2 cup sour cream Adds creaminess and tang
  • 1/4 cup green onions, chopped For a fresh crunch
  • 4 slices cooked bacon, crumbled Because bacon makes everything better

Equipment

  • Skillet
  • baking sheet
  • Oven

Method
 

  1. Step 1: Preheat your oven to 400°F (200°C). Wash the potatoes and pierce them several times with a fork. Place them on a baking sheet and bake for about 45-60 minutes, or until tender.
  2. Step 2: Season both sides of the ribeye steaks with salt, pepper, and paprika. In a skillet over medium-high heat, melt 2 tablespoons of butter. Add the steaks and cook for 4-5 minutes per side, or until desired doneness. Remove from the skillet and let rest.
  3. Step 3: In the same skillet, add the remaining 2 tablespoons of butter and minced garlic. Sauté for about 1 minute until fragrant. Add the shrimp and cook for 2-3 minutes, or until they turn pink and opaque. Season with salt and pepper.
  4. Step 4: Once the potatoes are done baking, remove them from the oven and let cool slightly. Cut the potatoes in half lengthwise and scoop out some of the flesh into a bowl. Mix the potato flesh with cheddar cheese, sour cream, green onions, crumbled bacon, salt, and pepper. Scoop the mixture back into the potato skins and return to the oven for an additional 10-15 minutes, or until the cheese is melted and bubbly.
  5. Step 5: Slice the rested steaks and plate them alongside the sautéed shrimp. Serve with loaded cheesy potatoes and garnish with fresh parsley. Enjoy!

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results, or in the microwave if you are in a hurry.