Hibachi-Style Steak & Shrimp Feast

• Rinse shrimp* under cold water; pat dry with paper towels.  • In a large bowl, combine shrimp, green beans, bell pepper, cornstarch, half the Fry Seasoning (you’ll use the rest later), salt, and pepper. • Add stir-fry sauce and stock concentrate; stir to evenly coat. 

• Cut two 18-inch-long pieces of foil (four pieces for 4 servings); arrange on a clean work surface.  • Dividing evenly, arrange shrimp and veggies in the center of foil pieces. Top each with 1 TBSP butter. • Fold foil over shrimp and veggies, then tightly cinch into packets. TIP: Be sure packets are well sealed for even cooking and to prevent leaks.

• Pat steak* dry with paper towels and season generously all over with salt and pepper. • Add steak to one side of grill. Add shrimp and veggie packets, cinched sides up, to empty side of grill. • Close lid and grill steak to desired doneness, 5-7 minutes per side. Grill packets until veggies are tender and shrimp are fully cooked, 12-14 minutes. Transfer steak and foil packets to cutting board to rest for at least 5 minutes. TIP: When checking for doneness on shrimp and veggies, carefully open the packets with tongs—there will be steam! • OVEN ALTERNATIVE: Place shrimp and veggie packets, cinched sides up, on a baking sheet. Roast on top rack, 25-30 minutes. (For 4 servings, divide packets between two baking sheets and roast on top and middle racks.) Once packets have roasted 10 minutes, heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 5-7 minutes per side. Transfer steak to a cutting board to rest for at least 5 minutes.

• While steak and shrimp and veggie packets cook, in a small bowl, combine mayonnaise, remaining Fry Seasoning, 2 tsp ketchup (be sure to measure—we sent more), 1 tsp sugar, 1 tsp water, and Sriracha to taste (4 tsp ketchup, 2 tsp sugar, and 2 tsp water for 4 servings). Season with salt and pepper. Whisk until smooth.