recette, facile, steak, crevettes, caprese
55 minutes • 2 servings


Discover our Southwestern Ribeye Caprese & Firebarns Grilled Shrimp. A ribeye steak topped with tomatoes, mozzarella and basil, enhanced with our Black Beer and Chipotle South-West BBQ sauce. Accompanied by grilled black tiger shrimp and served with fresh salsa verde. A perfect fusion of flavors!


  • 1 rib-eye steak
  • Salt and pepper
  • 2 slices of tomatoes
  • 2 slices of fresh mozzarella
  • 2 basil leaves
  • 1/4 cup Southwest BBQ Sauce
  • 340 g tiger shrimp
  • 1/4 cup olive oil
  • 1 C. teaspoon paprika
  • Salt and pepper


  • 1/2 cup fresh parsley
  • 1/2 cup fresh cilantro
  • 1 teaspoon chopped garlic
  • 1/3 cup olive oil
  • Juice of half a lemon
  • 1 C. Tablespoon of Original Hot Sauce
  • Salt and pepper to taste


Leave the rib-eye steak at room temperature for about 30 minutes. Salt and pepper. Grill the steak on the BBQ until desired doneness and wrap in foil and let rest for at least 10 minutes before cutting into slices.

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, combine all the salsa verde ingredients.

Serve the steak with a layer of cheese, tomato, basil and drizzle with the Sud-Ouest BBQ Sauce.

Serve the shrimp with the salsa verde.

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