Surf & Turf with Creamy Cajun Shrimp Sauce
Creamy, juicy, and packed with bold Cajun flavor, this Surf & Turf with Creamy Cajun Shrimp Sauce is comfort food turned elegant weeknight dinner.
Servings: 2 servings
Equipment
- Skillet
- Tongs
- Mixing Bowl
Ingredients
Steaks
- 2 pieces Ribeye steaks about 10–12 ounces each, room temperature
Seasoning
- 1 teaspoon Salt to taste
- 0.5 teaspoon Ground black pepper to taste
- 2 tablespoons Olive oil for searing, divided if desired
Shrimp
- 0.5 pound Shrimp peeled and deveined, tails removed or left on per preference
- 1 tablespoon Cajun seasoning adjust to taste
Sauce
- 2 cloves Garlic minced (about 1 teaspoon)
- 0.5 cup Heavy cream room temperature
- 0.25 cup Chicken broth low-sodium preferred
- 2 tablespoons Butter unsalted, room temperature
Garnish
- 1 tablespoon Fresh parsley chopped, for garnish
Instructions
- Pat the ribeye steaks dry with paper towels. Season both sides generously with salt and ground black pepper. Let them sit at room temperature for 5–10 minutes while you heat the pan.
- Heat a large skillet over medium-high heat. Add 1–2 tablespoons of olive oil and let it shimmer until hot but not smoking.
- Sear the steaks for about 4–5 minutes per side for medium-rare, or adjust the time for your preferred doneness. Avoid moving the steaks too much so a good crust forms. Use tongs to flip once.
- Remove the steaks from the skillet and place them on a plate to rest for at least 5 minutes. Resting helps the juices redistribute so the steaks stay juicy.
- In the same skillet over medium heat, add the shrimp and sprinkle with the Cajun seasoning. Cook shrimp 2–3 minutes per side until pink, opaque, and slightly curled. Remove shrimp and set aside with the steaks.
- Reduce heat to medium-low. Add the minced garlic to the skillet and sauté for about 1 minute until fragrant, stirring so it doesn’t burn.
- Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the broth simmer for 1–2 minutes to reduce slightly.
- Stir in the heavy cream, bring the mixture to a gentle simmer, and let it cook for 3–4 minutes until the sauce begins to thicken.
- Add the butter and stir until it melts into the sauce, creating a silky texture. Taste and adjust seasoning with more Cajun spice, salt, or pepper if needed.
- Return the steaks to the skillet and spoon the creamy Cajun sauce over them. Add the cooked shrimp back into the pan, nestling them into the sauce so they warm through.
- Garnish with chopped fresh parsley and serve immediately with mashed potatoes, rice, or your preferred sides.
Notes
Let steaks come to room temperature before cooking for even cooking. Adjust Cajun seasoning to your heat preference.