This plate comes together as a beautiful blend of surf and turf, rustic and elegant, hearty and flavorful. It’s perfect for a weekend dinner, a special occasion, or anytime you want a meal that looks impressive but cooks quickly. The flavors complement each other in a way that makes every bite feel complete tender lamb, creamy shrimp potato, and sweet corn. It’s a true show-stopper meal that delivers comfort, richness, and flavor in one delicious plate.
Ingredients – Lamb Chops
• 6–8 lamb chops
• 2 tbsp olive oil
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt & pepper to taste
Ingredients – Shrimp Baked Potato
• 2 large russet potatoes
• 1 cup cooked shrimp (peeled)
• 2 tbsp butter
• 2 cloves garlic, minced
• ¼ cup sour cream
• ¼ cup shredded cheese
• Green onions for garnish
• Salt & pepper
Ingredients – Corn
• 2–4 ears corn on the cob
• Butter
• Salt
Instructions
- Season lamb chops with oil and all spices.
- Sear in a hot skillet 3–4 minutes per side until browned; lower heat and cook to desired doneness.
- Bake potatoes at 400°F for 1 hour until soft.
- Sauté shrimp in butter and garlic, then mix with sour cream, cheese, salt, and pepper.
- Split potatoes and fill with shrimp mixture; top with green onions.
- Boil or grill corn, then butter and salt it.
- Serve everything together while hot.