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cajun shrimp and steak

Cajun Steak and Shrimp

Surf and turf is taken to whole new level when you top a juicy ribeye with garlic shrimp and a creamy cajun sauce!
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Entree
Cuisine: Asian, Cajun, Southern
Ingredients Method

Ingredients
  

Steak
  • 2 bone in ribeye about 1lb each
  • 1 tbsp cajun seasoning
  • olive oil for searing the steak
  • 2 tbsp butter
  • 1 clove garlic minced
Shrimp and Cream Sauce
  • ½ lb large shrimp peeled and deveined
  • ½ tbsp cajun seasoning
  • 2 cloves garlic minced
  • 3 tbsp butter
  • 1 cup heavy cream
  • ⅓ cup grated or shaved parmesan
  • 3 tbsp lemon juice
  • 2 tbsp chopped parsley
  • salt and pepper

Method
 

Steak
  1. Preheat the oven to 400°
  2. Heat a cast iron skillet over medium high heat with olive oil until oil begins to smoke.
  3. Liberally season both sides of each ribeye with cajun seasoning. Place the ribeyes in the skillet and sear on one side for 2-3 minutes.
  4. Flip steaks over. Add butter and minced garlic to the pan. Let the second side of the steak sear for another 2-3 minutes. While it is searing, use a spoon to repeatedly scoop the melted butter/garlic over the tops of the steak to baste.
  5. Place the cast iron skillet in the over for 8 minutes or until the steaks reaches 130-135° for medium rare, 140° for medium.
  6. Remove from the oven and place the steaks on a cutting board to rest for at least 5-7 minutes.
Shrimp and Cream Sauce
  1. While the steak is resting, heat a large skillet over medium heat. Add 1 tbsp of butter and 1 clove of garlic. When butter has melted, add in shrimp and season liberally with cajun seasoning. Cook shrimp 1-2 minutes per side.
  2. Remove shrimp from pan. Add in the remaining minced clove of garlic and 2 tbsp of butter. Once melted, pour in heavy cream. Bring to a simmer. Once the cream is simmering, add in parmesan, lemon juice, and salt and pepper to taste.
  3. Allow the cream sauce to simmer for an additional 2-3 minutes until it has thickened. Add shrimp back to pan and sprinkle in the parsley.
  4. To serve, plate a ribeye and spoon a few shrimp overtop, spooning over additional cream sauce.
  5. Alternatively, slice the ribeye on the cutting board and spoon shrimp and sauce over fanned out slices.