Ingredients :
For : 4 persons
4 large baked potatoes (approx. 220 g each; floury)
8 tablespoons oil
12 (approx. 240 g; without head, with shell) raw shrimps
2 garlic cloves
8 sprigs thyme
4 rump steaks (approx. 200 g each)
salt, coarse pepper
aluminum foil
Preparation :
Preheat oven (electric stove: 225 °C/fan: 200 °C/gas: see manufacturer). Wash potatoes thoroughly, brush if necessary. Brush each with 1 tablespoon oil, place on baking sheet and bake in hot oven for about 1 hour.
Meanwhile, peel shrimp, except for the tail fins. Cut lengthwise at the back and remove the dark intestines, if any. Rinse shrimp and pat dry. Peel garlic and cut into thin slices.
Wash thyme and pat dry.
Pat steaks dry and cut the fat edge crosswise several times. Heat 2 tablespoons of oil in a frying pan. Fry 2 steaks in it over high heat for 3-4 minutes on each side. Season with salt and pepper. Wrap in aluminum foil and let rest for 5-8 minutes.
Heat 1 tablespoon oil in the drippings and fry the other two steaks in the same way and let rest.
Heat 1 tablespoon oil in the frying fat. Fry the shrimps in it for 2-3 minutes, turning. Fry garlic and thyme briefly. Season with salt and pepper.
Remove potatoes from oven, cut crosswise and press open lightly. Serve with sour cream, steaks and shrimp. Serve with vegetables tossed in butter, e.g. zucchini and peppers.
