Rey Special Recipe
A juicy rib-eye steak with five bacon-wrapped shrimp, served with rice and salad. Garnished with chorizo, avocado slices, jalapeno toreado and three flour tortillas.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Shrimp
Wrap each shrimp with a slice of bacon and secure with a toothpick. Season with salt and pepper.
- 2
Cook the Rice
In a pot, bring 2 cups of water to a boil. Add 1 cup of rice and a pinch of salt. Reduce heat, cover, and simmer for about 18-20 minutes until rice is cooked and water is absorbed.
- 3
Cook the Rib-eye Steak
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Season the rib-eye steak with salt and pepper. Cook for 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from the skillet and let it rest.
- 4
Cook the Bacon-Wrapped Shrimp
In the same skillet, add another tablespoon of olive oil. Cook the bacon-wrapped shrimp for about 2-3 minutes on each side until the bacon is crispy and shrimp are cooked through.
- 5
- 6
Garnish and Serve
Slice the avocado and jalapeno. Cook the chorizo in the skillet until browned. Serve the rib-eye steak topped with chorizo, alongside the bacon-wrapped shrimp, rice, salad, avocado slices, jalapeno, and warm flour tortillas.
