Lindo's Market 441.236.5623 | Lindo’s Family Foods 441.236.1344 | mb.so1524560430dnil@1524560430ecivr1524560430esrem1524560430otsuc1524560430

Ribeye steak with Mushroom, Spinach & Shrimp Sauce-lkValentine’s Day is just a few days away. Tender, juicy steak topped with a mushroom, spinach and shrimp sauce is just the recipe for a meal that will steal their heart.


  • 1/2 lb large shrimp, tail on, peeled and deveined (21/25 count per pound)
  • 2 – 8 oz Ribeye steaks (you can also use two 8 oz tenderloin steaks cut to about 2-inch thick)
  • 1 tablespoon plus 4 teaspoons unsalted butter
  • 1/2 cup dry white wine
  • 1 small red onion, thinly sliced
  • 1/2 lb mixed mushrooms, thinly sliced (most mixes contain cremini, shitake, oyster and Portobello)
  • 2 teaspoons cornstarch
  • 3 tablespoons heavy cream
  • 1 cup baby spinach leaves
  • 1 tablespoon chives, chopped
  • Freshly ground salt and black pepper


  1. Set oven temperature to broil setting.
  2. Place steaks on a broiler pan and top each with 1 teaspoon of butter. Cook on one side for 6 minutes (for medium-rare). Remove from oven. Turn steaks over and add another teaspoon of butter on top of each. Return to broiler and cook an additional 6 minutes.
  3. While steak is broiling, heat white wine in a medium size skillet. Add shrimp and cook until shrimp just turn pink. With a slotted spoon, remove shrimp from skillet and set aside. Pour wine from skillet into a small bowl and set aside.
  4. In same skillet pan, over low heat, add 1 tablespoon butter and heat until melted. Add onions and mushrooms; saute for about five minutes. Season with salt and pepper. Add cornstarch and whisk together. Gradually add reserved wine, and whisk until sauce thickens.
  5. Return shrimp to skillet. Stir in cream and spinach. Stir; and cook until spinach is just wilted. Season, to taste, with salt and pepper.
  6. Remove steaks from oven and place on plates. Spoon the sauce over the steaks and sprinkle with chopped chives. Serve with creamy garlic & rosemary mashed potatoes.