Directions
- Cook the yellow rice: Heat olive oil in a medium saucepan over medium heat. Add rice and toast lightly for 1–2 minutes. Stir in turmeric, paprika, and salt. Pour in broth, bring to a boil, then reduce heat, cover, and simmer for 15–18 minutes until rice is tender and golden. Fluff with a fork.
- Prepare the steak: Rub steaks with olive oil, garlic powder, salt, and pepper. Preheat grill or skillet over medium-high heat. Grill steaks 4–5 minutes per side for medium-rare (adjust to preference). Remove and let rest 5 minutes before slicing.
- Cook garlic butter shrimp: In a skillet, melt butter over medium heat. Add garlic and sauté 30 seconds until fragrant. Add shrimp, paprika, salt, and pepper. Cook 1–2 minutes per side until pink and opaque. Sprinkle with chopped parsley and remove from heat.
- Sauté the vegetables: Heat olive oil in a large skillet over medium-high heat. Add broccoli, bell peppers, and zucchini. Sauté 5–7 minutes until tender-crisp. Season with salt and pepper.
- Assemble the plate: On a large serving plate, spread a generous bed of yellow rice. Arrange sliced steak on one side, garlic butter shrimp on another, and sautéed vegetables alongside.
- Finish and serve: Drizzle any remaining butter or pan juices over the plate for extra flavor. Serve immediately with lemon wedges if desired.
Recipe Details
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Servings: 2
Difficulty: Medium
Course: Main Course
Cuisine: American / Fusion
Variations & Substitutions
- Swap ribeye for chicken breast or pork chops for a different protein.
- Add mushrooms or asparagus to the vegetable mix for extra variety.
- Use brown rice or cauliflower rice for a healthier twist.
- Spice up the shrimp with a pinch of cayenne or smoked paprika for extra heat.
Serving Suggestions
Read more by clicking the (NEXT »») button below!
