Steak with Shrimp🍤🥩
Transport your taste buds to the heart of Louisiana with this grilled Cajun Steak and Shrimp Etouffee. Skip the rice and pile the spicy shrimp on top of your tender steak, saving the garlic bread to mop everything up. Get ready for a fiery, rich meal!
A Surf and Turf Delight :
Ingredients:
4 ribeye steaks 🥩
1 lb shrimp, peeled and deveined 🍤
1/2 cup butter 🧈
2 cloves garlic, minced 🧄
1 cup crawfish stock (or seafood broth) 🦞
1/2 cup heavy cream 🥛
1 tablespoon fresh lemon juice 🍋
1 tablespoon chopped fresh parsley 🌿
Salt and pepper to taste 🧂
Olive oil for cooking 🫒
Instructions:
Preheat and Season 🔥:
Preheat your grill or skillet over medium-high heat. Season the ribeye steaks with salt and pepper on both sides.
Cook the Steaks 🥩:
Grill or pan-fry the steaks for 4-6 minutes per side, depending on how you like them cooked. Once done, remove the steaks from the heat and allow them to rest.
Cook the Shrimp 🍤:
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the shrimp and cook for 2-3 minutes on each side, until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
Prepare the Crawfish Sauce 🦞:
In the same skillet, add the remaining butter and minced garlic. Sauté for about 1 minute until fragrant. Pour in the crawfish stock and bring it to a boil. Allow the liquid to reduce by half, which should take about 5 minutes.
Finish the sauce 🍋:
Add the heavy cream and lemon juice, and continue to simmer until the sauce thickens slightly. Add the cooked shrimp back to the sauce and stir to coat evenly.
Serve and enjoy 🍽️:
Place the steaks on a plate and cover with the shrimp and lobster sauce. Garnish with fresh parsley. Enjoy your seafood and meaty treat!
Prep time: 15 min | Cook time: 25 min | Total time: 40 min
Calories: 700 | Servings: 4
