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Perfectly cooked and sliced medium-rare porterhouse steak seasoned with African spices and cooking using the reverse sear method. Served on a bed of curried shrimp pearl pasta and drizzled with collard green chimichurri.
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Curried Shrimp Pearl Pasta

Transport your tastebuds to the beautiful islands of Jamaica
Author: Chef David Rose


  • 16 oz. Omaha Steaks Argentinian red shrimp uncooked, thawed
  • 3 T. olive oil divided
  • 1/2 cup minced white onion
  • 1/2 cup minced red bell pepper
  • 2 minced garlic cloves
  • 1 t. curry powder
  • 1 cup chicken stock
  • 1 T. unsalted butter
  • 1/2 cup pearl pasta
  • 1 T. Italian parsley chopped
  • Salt and freshly ground black pepper


  • Add 2 tablespoons olive oil to large saucepan and bring to medium heat. Sauté onion, pepper, and garlic for 3 minutes, then add curry powder and sauté for another 3 to 4 minutes.
  • Add chicken stock and butter to pan and bring to a boil. When at a boil, add pearl pasta, reduce to medium heat, and cook for 10 to 12 minutes or until pasta is tender.
  • While pasta is cooking, season shrimp with a pinch of salt and pepper. Add remaining 1 tablespoon olive oil to a medium saucepan and bring to medium heat. Sauté shrimp about 4 to 5 minutes or until shrimp is fully cooked.
  • Add cooked shrimp and parsley into cooked pearl pasta. Stir to combine and continue to simmer for about 2 minutes.


  • Place Curried Shrimp Pearl Pasta on the bottom of large plate/platter.
  • Place sliced African Rubbed Porterhouse on top of pasta.
  • Drizzle Collard Green Chimichurri on top of sliced porterhouse.
  • Serve additional chimichurri in a bowl on the side.