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recette, facile, steak, crevettes, caprese



1 ribeye steak

salt and pepper

-2 slices of tomatoes

2 slices of fresh mozzarella

-2 basil leaves

-1/4 cup Southwestern Firebarns

340g black tiger shrimp

-1/4 cup olive oil

-1 tsp paprika

salt and pepper

Ingredients Salsa Verde (shrimp)

-1/2 cup fresh parsley

-1/2 cup fresh cilantro

-1 tsp of chopped garlic

-1/3 cup of olive oil

juice of half a lemon

-1 tbsp of Firebarns Original

Salt and pepper to taste.


Let the ribeye steak sit at room temperature for about 30 minutes. Season with salt and pepper. Grill the steak on the BBQ until desired doneness and wrap in aluminum foil and let rest for at least 10 minutes before slicing.

In a bowl, mix the shrimp, olive oil, paprika and salt and pepper. Cook on the BBQ for about 2 to 3 minutes on each side.

In a small blender style food processor (Magic Bullet) combine all ingredients for the salsa verde.

Serve steak with a layer of cheese, tomato, basil and drizzle with Firebarns Southwest.

Serve the shrimp with the salsa verde.

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