Butterflied Shrimp Steakhouse Dinner

About

This full dinner features seasoned butterflied shrimp finished off with a buttery glaze. Paired on the side are buttery broccoli florets and mock parmesan smashed potatoes. If you want to cut down on the cooking time, the side dish baking times can overlap while you simultaneously cook your shrimp on your stovetop.

Ingredients

2 teaspoon olive oil
6 ounce broccoli frozen unprepared
¼ teaspoon seasoned salt
½ tablespoon unsalted butter
6 ounce cauliflower, raw
3 ½ teaspoon olive oil
¼ teaspoon salt
¼ teaspoon black pepper
3 ½ tablespoon, shredded parmesan cheese, fresh (hard)
2 ½ teaspoon olive oil
10 large shrimp raw
¼ teaspoon lemon pepper seasoning
⅛ teaspoon black pepper, ground
⅛ teaspoon garlic powder
⅛ teaspoon onion powder
⅛ teaspoon paprika
⅛ teaspoon crushed red pepper by simply organic
½ teaspoon worcestershire sauce
½ tablespoon butter, unsalted

Instructions

Preheat an oven to 375 degrees. On a small sheet tray, drizzle the first amount of olive oil. Arrange THAWED broccoli florets on top of the olive oil and sprinkle the seasoned salt over the florets.
Bake the broccoli for 15 min. Then, remove the tray and toss the broccoli in the olive oil and seasoning. Cut the first amount of butter into 3-4 pieces and arrange on top of the broccoli.
Bake the broccoli tray for an additional 7 minutes, or 22 minutes total baking.
To prepare the raw cauliflower, arrange large chunky florets on their heads on a separate small sheet tray. Drizzle approx. ½ t of olive oil over each floret. Then, sprinkle the salt and pepper over the florets.
Bake the cauliflower for 25 minutes. Then, remove the tray from the oven and use a fork to smash each floret down. Sprinkle a ½ t of parmesan over each smashed floret.
Bake the cauliflower for an additional 10 minutes. Set the cooked broccoli and cauliflower aside to stay warm until serving time.
In a large pan, drizzle 10, ¼-tsp portions of olive oil in the base. Prepare the jumbo shrimp by peeling and deveining, if necessary. Butterfly the shrimp and place one shrimp tail-up in each portions of olive oil. Sprinkle the lemon pepper, pepper, garlic powder, onion powder, paprika, and red pepper over the shrimp.
Cook the shrimp without disturbing them over medium heat for 3-4 minutes. Then, pour just a drip of worcestershire sauce over each shrimp so it sizzles and infuses.
Reduce the heat to low and add the final amount of butter into the pan, letting it melt. The shrimp should naturally release from your pan as you toss them around in the butter. Cook and toss until the tails are completely pink and the heads have a slight golden crispness to them.
Serve 5 pc of shrimp with fair portions of the buttered broccoli and smashed cauliflower.