Dry Aged Ribeye & Shrimp Dinner

Dry Aged Ribeye:

Contains: American beef

Raw Shrimp:

13-15 shrimp / pound

Contains: Crustacean shellfish (shrimp)

Garlic Herb Butter:

Unsalted butter (cream (milk), natural flavoring), kosher salt, garlic confit puree (olive oil, garlic, water), fresh lemon juice (premium juice from gently squeezed fresh lemons (mildly pasteurized for enhanced food safety)), parsley, lemon zest.

Contains: Milk

Cajun Rub:

Salt, sugar, paprika, chili powder (red chili peppers, salt, cumin, oregano, garlic), black pepper, red pepper, cumin, curry powder (turmeric, coriander, mustard, cumin, garlic, ginger, red pepper, salt), thyme, oregano, ground mustard seed.

Dry Aged Ribeye:

Thawing: Thaw in refrigerator overnight

Handling: Do not refreeze. Thawed product can be stored under refrigeration for up to 3 days

Cooking Instructions: Can be grilled, pan seared, baked. Cooked to desired temperature.

Raw Shrimp:

Thawing: Thaw in refrigerator overnight or for 8 hours. Once thawed, drain water from container. For quicker thawing, place shrimp in a colander under cold running water for 3-5 minutes or until thawed; drain shrimp.

Handling: Do not refreeze. Thawed shrimp can be stored under refrigeration for up to two days. Once thawed, pat dry of any excess moisture.

Garlic Butter:

Thawing: Thaw in refrigerator overnight or for 8 hours.

Handling: Do not refreeze. Thawed product can be stored under refrigeration for up to 30 days. 

Cajun Rub

Store at room temperature.