I always enjoy steak for Valentine’s Day and things only get better when you add some seafood (surf and turf) like in this steak in creamy cajun shrimp sauce. This recipe is so easy to make! You pretty much just season the steaks in cajun seasoning (I like to make my own to control the amount of salt in it), sear them and set them aside before starting on the shrimp sauce in the same pan. The shrimp sauce is a simple butter, garlic and cream based sauce along with the shrimp and more cajun seasoning that is finished off with parmesan cheese; basically a cajun take on an alfredo sauce! Once everything is done you serve the steaks smothered in the creamy cajun shrimp sauce and enjoy!
Steak in Creamy Cajun Shrimp Sauce (Surf and Turf)
Pan seared steak in a creamy cajun shrimp sauce! Surf n turf at it’s best!
ingredients
- 2 tablespoons oil
- 1 pound steak (such as strip loin, rib eye, etc.)
- cajun seasoning to taste
- 2 tablespoons butter
- 8 ounces shrimp, peeled and deviened
- 4 cloves garlic, chopped
- 1/4 cup chicken broth (or dry white wine)
- 1 cup heavy cream
- 2 teaspoons dijon mustard
- 1 tablespoon cajun seasoning (or to taste)
- 1/4 cup parmigiano reggiano (parmesan cheese), grated
- 1 tablespoon lemon juice
- 1 tablespoon parsley, chopped
directions
- Heat the oil in a large skillet over medium-high heat, add the steaks, seasoned with cajun seasoning to taste, and sear until lightly browned on both sides and cooked to the desired level of doneness, before setting aside.
- Reduce the heat to medium, add the butter and let it melt before adding the shrimp and cooking until just pink on both sides, about 1-2 minutes per side, and set aside.
- Add the garlic and cook until fragrant, about a minute.
- Add the broth and deglaze the pan by scraping up any brown bits from the bottom with a wooden spoon as the broth sizzles.
- Add the cream, mix in the dijon mustard and cajun seasoning, bring to a boil and let simmer for a minute.
- Mix in the cheese and let it melt into the sauce.
- Mix in the lemon juice, parsley and shrimp and serve over the steaks!
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Why leave tails on the shrimp? Do you eat with your hands to pull the tail off? Or are you supposed to eat the tails? I’ll never understand that. Might as well leave shells on eggs and let people pick it out.
Most restaurants leave the tail on for presentation, and in a picture, it really does look better. The same way a lobster tail is served with the meat still in the shell I suppose, usually just sliced in half to reveal the meat. No, you do not eat the tails and yes, you have to pick it up with your fingers, or pick it up with the fork to put it in your fingers so you can pull the meat out of the tail. Unlike eggshells, the tail stays intact on the shrimp so you shouldn’t have to pick it out of the dish. I also prefer not to use my fingers when i cook shrimp in a sauce so I take them off but I will always keep them on if I skewer them on the BBQ. It’s a preference, not a rule.
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I recommend you taste the tails!! I love to eat them! They are full of flavor! Nothing like egg shells😂
Some people eat the tails on the shrimp, they say it has more calcium
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I’m with you!!! I’ve never understood why people are leaving tails on the shrimp. It makes it uncontrollable & aggravating to stop eating so you can pull the tails off the shrimp with experiencing a mess on your fingers from the sauces or anything else you incorporate the shrimp in.
Really good Kevin! But I’m not surprised, your recipes are rarely a miss, and I’ve tried ALOT, I didn’t put it on top of steak though, my husband likes his steak quite simple to get the full beef effect, lol! but I used the sauce on pasta so I just had to thin it out a bit but it’s a winner! Thanks for sharing!
All good comments! I thought I’d see the fat content, sugar, calories etc but don’t. I want to cook for someone but it makes a difference! How do I get??
The Nutrition Facts are just below the recipe!
I see the ingredients and instructions, but I don’t see how to season what.
Does anyone know, is the calories amount per serving or 4 servings in total?
The nutritional info is per serving. Enjoy!
Hello!
I made this last night and it was delicious!!! Thank you for sharing!
What sides would you recommend? A simple rice and maybe green beans?
Green beans or asparagus are nice with this and with pasta or rice, baked potatoes, mashed potatoes are good to soak up and enjoy any extra sauce
Did someone really ask if you use your
Fingers to eat the shrimp. How about you eat with a spoon then. Lol.
YES !! And Maybe this was the first time she was trying to cook Shrimp and just had a question. We should help not criticize
Could seared scallops be used in place of shrimp?
Seared scallops are amazing in this!
This looks absolutely TO DIE FOR! Added it to my list of things I want to make very soon!
Kevin, What steak do you prefer to make with this?
I like a t-bone, rib eye or a strip loin here!
I made as the recipe and it was WAY too salty. When I make this again, I will definitely add Cajun season to taste as suggested. Under the saltiness I can tell this is a good meal! I would like to try again.
Did you use a store bought cajun seasoning? Some of them can contain a lot of salt. (I like to make my own to control the amount of salt in the recipe.)
This was absolutely delicious. Making again and using huge scallops in place of shrimp. Sauce is to die for. Happy New Year.
Hi there! I don’t have much cooking experience so apologies if this question is dumb but what are you meant to do with the garlic cloves? Are we supposed to mince them, add them to the sauce, etc.? Also if I am making this recipe for four people, by how much would I need to increase the measurements?
The garlic should be chopped! (That was missing from the recipe, thanks!) This recipe serves 4 as it is. You can easily double the ingredients if you want more or even increase everything by 50%. Enjoy!
Is it safe to use dry white wine when cooking this if serving to a teen? Does the alcohol content cook out?
Most, but not all, of the alcohol will cook off. Feel free to replace the wine with chicken broth. Enjoy!
Made this tonight for my wife and it was very good. Next time, I will use less cheese as it was very salty. But, there will definitely be a next time.
What spices do you use to make your own Cajun seasoning?
Here is my recipe for: Cajun Seasoning
Can you make this ahead and reheat later – maybe not include the shrimp until you reheat it?
I would make this entire dish all at once when ready to serve. Otherwise, you could make the sauce, and reheat it when you cook the steak and shrimp.
Hi! How long would you put the seasoning on the steaks before cooking them?
Season the steaks just before grilling them! Enjoy!
Hi there 🙂 what sized shrimp are you using? Picture looks like maybe 31-40ct, or would 21-25 ct work, as well? If bigger size is used would sauce amount need to be increased also?
I use 16-20 sized shrimp with the sauce recipe as written. (The sauce is super tasty and you really can’t go wrong by making more of it!)
So Delicious!! Valentines Day meal this year was such a hit ❤️ I used fresh t-bones instead. The sauce is rich and very flavorful. I served it a second night in a row to some lady friends who just swooned and melted over the flavor. I sautéd mushrooms an onions on the side. Mwah! 🤤