Blackened Ribeye with Creamy Cajun Shrimp, Mashed Potatoes, and Grilled Corn

Ingredients:

For the Blackened Ribeye:
2 ribeye steaks
1 tbsp olive oil
1 tbsp Cajun seasoning
1 tsp smoked paprika
Salt and pepper to taste
For the Cajun Shrimp Sauce:
1/2 lb large shrimp, peeled and deveined
1 tbsp olive oil
2 tbsp butter
1 tsp Cajun seasoning
1/4 cup heavy cream
2 tbsp chicken broth (optional)
1 clove garlic, minced
1/4 cup grated Parmesan cheese
Fresh parsley for garnish
For the Mashed Potatoes:
3 large potatoes, peeled and diced
2 tbsp butter
1/4 cup milk or cream
Salt and pepper to taste
For the Grilled Corn:
2 ears of corn, husked
1 tbsp butter
1/2 tsp smoked paprika
Salt and pepper to taste
Instructions:

Prepare the Steak:

Rub ribeye steaks with olive oil, Cajun seasoning, paprika, salt, and pepper.
Heat a skillet over high heat and sear the steaks for 3-4 minutes per side for medium-rare or cook to your preferred doneness.
Remove from heat and let the steaks rest.
Cook the Cajun Shrimp Sauce:

Season shrimp with Cajun seasoning.
Heat olive oil and butter in a skillet over medium heat. Add shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove shrimp and set aside.
In the same skillet, add garlic and sauté until fragrant. Stir in heavy cream, Parmesan cheese, and chicken broth if using. Simmer for 2-3 minutes until thickened. Return shrimp to the skillet to coat in the sauce.
Make the Mashed Potatoes:

Boil diced potatoes in salted water until tender, about 15-20 minutes. Drain and mash with butter, milk, salt, and pepper until creamy.
Grill the Corn:

Rub corn with butter and sprinkle with smoked paprika, salt, and pepper.
Grill on a stovetop grill pan or barbecue until lightly charred, about 2-3 minutes per side.
Assemble the Plate:

Plate the ribeye steak and top with Cajun shrimp and sauce.
Add a serving of mashed potatoes and grilled corn on the side.
Garnish with fresh parsley and serve warm.
Enjoy this decadent and flavorful meal!