Southern Flame Feast: Grilled Tomahawk Steak and Garlic Herb Shrimp Extravaganza

Introduction:
Get ready to indulge in the ultimate Southern surf-and-turf experience! This mouthwatering dish combines a smoky grilled tomahawk steak and buttery garlic herb shrimp with classic sides like creamy mashed potatoes, charred grilled corn, and slow-simmered collard greens. Topped with a zesty chimichurri sauce, every bite is packed with bold, comforting flavors that will transport you straight to a backyard summer gathering. Perfect for special occasions or when you simply want to impress, this feast is a true showstopper!

Ingredients:
For the Tomahawk Steak and Shrimp:
1 tomahawk steak (2–3 lbs, bone-in ribeye)

1 lb large shrimp, peeled and deveined

2 tbsp olive oil (divided)

1 tsp smoked paprika

1 tsp garlic powder

Salt and black pepper, to taste

4 cloves garlic, minced

2 tbsp butter

Fresh parsley, chopped (for garnish)

For the Chimichurri Sauce:
1 cup fresh parsley, finely chopped

4 cloves garlic, minced

1/2 cup olive oil

2 tbsp red wine vinegar

1 tsp red pepper flakes

Salt and black pepper, to taste

For the Mashed Potatoes:
2 lbs russet potatoes, peeled and cubed

1/2 cup heavy cream

1/4 cup unsalted butter

Salt and black pepper, to taste

For the Grilled Corn:
4 ears of corn, husked

2 tbsp butter, melted

Salt and black pepper, to taste

For the Collard Greens:
1 lb collard greens, washed and chopped

1 small onion, diced

2 cloves garlic, minced

1 smoked turkey neck or ham hock

2 cups chicken broth

1 tbsp apple cider vinegar

Salt and black pepper, to taste

How to Make:
1. Prep the Ingredients: