Pepper-Crusted Filet and Shrimp

Total Time:
1 hr
30 min
30 min

4 servings

  • For Smoky Paprika Butter:
  • 4 tablespoons of butter
  • 1 teaspoon of smoked paprika
  • 1 tablespoon of shallots, diced
  • 2 teaspoon of chopped garlic
  • 2 teaspoon of chopped fresh flat-leaf parsley
  • ¼ teaspoon red chili flakes
  • ¼ teaspoon of kosher salt
  • ¼ teaspoon of cracked pepper
  • For Corn Relish:
  • 1 cup of corn, grilled and cut off the cob (can substitute canned corn, if preferred)
  • 1 tablespoon of capers, diced
  • ¼ cup of red wine vinegar
  • For Steaks and Shrimp:
  • 4 (6-oz.) filet mignon steaks
  • 16 peeled shrimp
  • 3 tablespoons of kosher salt
  • 1 tablespoon of cracked black pepper
  • 1 tablespoon of granulated onion powder
  • 1 tablespoon of granulated garlic powder
  • Corn Relish:

  • Combine corn, capers and red wine vinegar, and mix. Set aside.

  • Smoky Paprika Butter:

  • Heat smoked paprika and butter in saute pan for 30 seconds, then let sit for 30 minutes.

  • Add shallots, garlic, parsley, red chili flakes, salt and pepper. Mix to combine. Set aside until steaks and shrimp are ready.

  • Steaks and Shrimp:

  • Clean and oil your grill grates, heat to 550° F.

  • Season filets and shrimp with salt, pepper, onion powder and garlic powder.

  • Place seasoned steaks and shrimp on grill.

  • Shrimp should cook for approximately 3-4 minutes on each side, or until completely cooked through.

  • Grill steak to your desired degree of doneness (see table below).

  • Remove steaks and shrimp from grill when ready.

  • Plate shrimp on top of each steak.

  • Finish with smoky paprika butter and corn relish.

  • Enjoy!

Degrees of Doneness:

Rare: 95-105° F. Cool red center.

Medium Rare: 115-125° F. Warm red center with a hint of pink.

Medium: 130-140° F. Warm pink center.

Medium Well: 150-160° F. Some pink in the center.

Well: 165-175° F. No pink, cooked all the way through.

Use a meat thermometer to check temperatures.

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