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PRE-HEAT the oven to 190 degrees Celsius or 375 degrees Fahrenheit and make sure your steaks or out of the fridge. RINSE the potatoes and zucchini with cold running water.
CHOP them into equal pieces and place them in the large oven dish. REMOVE the fennel greens and roughly CHOP the fennel bulb and zucchini. COMBINE potatoes, zucchini, fennel, olive oil in the oven dish and season with pepper and salt.
BAKE in the oven for 25 to 30 minutes, or until lightly browned. Meanwhile make sure the shrimps are cleaned and peeled, which means you got rid of the intestinal tract. It's not harmful to eat, but it will look tastier without the tract.
THREAD the shrimps onto the wooden skewers and season with pepper and salt. COMBINE soft butter with lemon juice, 1 tablespoon chopped parsley and 1 tablespoon of finely chopped chives.
If the butter isn't soft enough, you can use a stand mixer with a whisk attachment to soften it some more. Season with pepper and salt.
HEAT olive oil and a little bit of butter in one of the large skillets. PAT the steaks dry with paper kitchen towels and place them in the hot skillet for about 2 to 3 minutes on each side, depending on how you like your steak.
TRANSFER the steaks to a plate and pour the butter from the pan over the steaks. This contains a lot of flavours so don't let it get wasted. COVER with tin foil and let them rest for a few minutes.
In the other large skillet, HEAT some olive oil and bake the shrimp skewers for about 2 minutes on each side. Bring the shrimps and steaks to taste using pepper and salt.
DIVIDE the potato and veggies from the oven over the plates, ADD the steaks, shrimp skewers and finish it off with some herb butter. We used a piping bag with a nozzle, but you can also just use a regular spoon.