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1
Preheat a large griddle pan or 14-inch skillet over high heat.
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2
Combine hot pepper sauce, ketchup, lemon zest and juice, celery and parsley in a small bowl.
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3
Add shrimp and coat evenly.
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4
Chill 20 minutes, then line 4 cocktail glasses or small dishes with leaf lettuce and top each with 1/4 of chilled shrimp.
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5
Place spinach in microwave to defrost.
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6
Place boxes on a dish to defrost the spinach because it will leek.
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7
While spinach defrosts, place cream cheese and onions in a medium sauce pot over low heat.
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8
While cream cheese is melting and spinach is defrosting, continue forward with meal prep then return to spinach.
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9
When the cream cheese melts, add Parmesan and black pepper to the cheese.
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10
Drain spinach in clean kitchen towel, wringing it out until dry.
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11
Stir spinach into sauce, season with a pinch of salt, to taste, if necessary and let the spinach sit over lowest heat possible 10 minutes, stirring occasionally.
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12
Drizzle the steaks with oil and add to screaming hot pan.
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13
Cook 8 minutes on each side for medium doneness.
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14
After you flip the steak, baste it with Worcestershire sauce and season with salt and pepper.
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15
When you remove steak to cutting board or serving platter, baste opposite side and season it up.
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16
Let meat rest a few minutes before you cut into it to let the juices redistribute.
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17
Cut meat from bones and portion into 4 servings.
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18
Push toast down in toaster, butter it and cut from corner to corner.
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19
Fill a medium saucepan with 2 to 3 inches of vegetable oil and heat to medium-high heat.
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20
Arrange a paper towel lined plate on the counter to place the fritters on when they come out of the hot oil.
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21
In a bowl, make the batter by combining the all-in-one pancake mix with the water (the batter will be on the thick side).
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22
Add the chopped green onions and season with the cayenne, salt, and pepper.
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23
When the oil is ready for frying, drop spoonfuls of the batter into the oil and fry on all sides until golden brown and puffy.
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24
This should take no more than 3 to 4 minutes.
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25
Remove and drain on the paper towel lined plate.
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26
Season with salt while they are still hot.
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27
Serve steaks on toast with green onion fritters and spinach alongside.
