1 lb Argentine red shrimp, thawed (you may have extra)
2 (6-oz) filet mignon steaks
Blackstone Blackened Steak Seasoning
12 oz rainbow carrots, peeled
Cooking oil (such as avocado or vegetable oil)
Beef tallow
Blackstone Parmesan Ranch Seasoning
Fresh basil, chopped
Directions
Preheat your Blackstone griddle to medium heat.
Place a cast iron skillet on the griddle. Melt the butter, then stir in the minced garlic. Let it gently cook while you prepare the rest.
Thread the shrimp onto four skewers (3–4 shrimp per skewer). Season the shrimp and one side of each steak with Blackstone Blackened Steak Seasoning.
Place the carrots on the griddle. Lightly drizzle with water and close the hood for a few minutes to help steam them. Repeat as needed until they begin to soften. Drizzle with cooking oil to promote browning and prevent sticking.
Increase one side of the griddle to high heat. Add a small amount of beef tallow and place the steaks seasoning-side down. Season the top side of the steaks.
After about 5–6 minutes, once the carrots are tender, reduce the heat slightly to prevent burning. Drizzle with oil if needed and season with Blackstone Parmesan Ranch Seasoning.
Flip the filets once a good crust forms. Sear the edges by holding the steaks upright with tongs. Cook to your desired internal temperature, then remove from heat and rest.
Place the shrimp skewers on the griddle. Cook 1–2 minutes per side, until pink and opaque. Remove from heat.
Plate one steak, two shrimp skewers, and half the carrots per serving. Spoon garlic butter over the steak and shrimp. Sprinkle fresh basil over the carrots and serve immediately.
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