It’s All in the Herbs

In my family, it’s all about the herbs and spices you use that makes your food delicious. What’s a good steak without some herbs and butter? How can you kick up a pasta dish? In recognition of national herb & spices day, I’m cooking up two dishes that are sure to make your taste buds go for a ride.  Here’s a twist on a simple steak and potato dish and a shrimp pasta that will leave you and your family in awe….

Garlic Butter Herb Steak Bites with Potatoes

Ingredients needed:

1 tablespoon of olive oil

2 tablespoons of Kelapo Ghee (divided)

1 lb of Yukon gold potatoes (sliced)

3 garlic cloves (minced)

1 teaspoon of thyme (chopped)

1 teaspoon of rosemary (chopped)

1 teaspoon of oregano (chopped)

1 ¼ lb of sirloin steak

Salt (to taste)

Pepper (to taste)

First, take the sirloin steak and cut it into 1-inch cubes. Next, in a large skillet add the olive oil on medium-high heat. In that same pan add the Kelapo Ghee, minced garlic, thyme, oregano, and rosemary and cook while stirring all the ingredients for about 1 minute or until the ghee has completely melted. Add the potatoes and cook for about 3 minutes while stirring as well. Cook until the potatoes are fork tender then remove and set aside. On that same skillet, increase the heat to high and add the other tablespoon of Kelapo Ghee. Cook the steak cubes with the ghee once it has melted. Cook the steak until it’s golden brown and plate to serve with the potatoes! Add any additional herbs on top for added taste.

Cajun Shrimp Pasta

Ingredients needed:

1 tablespoon of kosher salt

8 ounces of penne pasta

1 lb of raw shrimp (cleaned and tail removed)

2 tablespoons of Cajun seasoning

1 tablespoon of olive oil

1 tablespoon of Kelapo Ghee

1 cup of heavy cream

½ cup of Parmesan cheese

First, follow the instruction of the pasta box and cook the penne pasta. Once pasta is ready, remove ½ cup of the cooking then drain the pasta and set aside. IN a separate bowl, add the shrimp and Cajun seasoning. Toss with your hands so the shrimp are fully coated. In a large skillet add the Kelapo Ghee over medium-high heat and let melt. Once melted, add the shrimp and cook until it’s golden brown on each side. Make sure to turn the shrimp over once. Once you’ve finished cooking the shrimp, set aside and reduce the heat to medium-low. In that same skillet add the heavy cream and let it heat up until it bubbles. Next, reduce the heat and add in the parmesan cheese while stirring. Once the cheese has melted with the heavy cream add the cooked pasta and shrimp. Stir everything together until shrimp and pasta are fully coated. If the cream is too thick, add some of the pasta water that was set aside.


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