Steak with Creamy Cajun Shrimp Sauce: The Ultimate Surf & Turf Experience!
By Jason Griffith
Prepare your taste buds for an unforgettable culinary experience! This Steak with Creamy Cajun Shrimp Sauce brings together the best of land and sea in one decadent dish. Imagine perfectly seared, juicy steak paired with succulent shrimp, all bathed in a rich, spicy, and incredibly flavorful Cajun cream sauce. This gourmet meal is surprisingly easy to make and ready in just 40 minutes, making it ideal for a special occasion or when you crave a truly satisfying and indulgent dinner.
Why I Love This Recipe
I’m a huge fan of dishes that deliver bold flavors and feel incredibly luxurious without requiring hours in the kitchen, and this surf and turf creation perfectly embodies that. What I absolutely adore is the way the deep, savory crust of the seared steak contrasts with the tender, juicy bite of the Cajun-spiced shrimp, all enveloped in that velvety, zesty cream sauce. The garlic and herbs infused into the steak’s basting butter, combined with the vibrant Cajun seasoning in the sauce, create an explosion of flavor that’s simply irresistible. It feels like a high-end restaurant meal, yet it’s wonderfully accessible for any home cook.
Ingredients:
For the Steak:
- 2–4 steaks (about 8-10 oz each), such as ribeye, filet mignon, or sirloin
- Salt and black pepper, to taste
- 2 tablespoons olive oil or butter
- 2 cloves garlic, crushed (for basting)
- 2 sprigs fresh thyme or rosemary (optional, for basting)
For the Cajun Shrimp Sauce:
- ½ lb (225g) large shrimp, peeled and deveined
- 1 tablespoon Cajun seasoning (store-bought or homemade)
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- ½ cup heavy cream
- ¼ cup chicken broth (or dry white wine like Sauvignon Blanc)
- ¼ cup grated Parmesan cheese (optional, for richness)
- Salt and black pepper, to taste
- Fresh parsley or chopped green onion, for garnish
- A squeeze of lemon, optional
Swaps and Notes
- Steak Cut: This recipe works beautifully with various cuts. Ribeye offers rich marbling, filet mignon is incredibly tender, and sirloin is a flavorful, leaner option. Adjust searing times based on your chosen thickness and desired doneness.
- Oil/Butter for Steak: Both olive oil and butter are excellent for searing. Using a mix can offer both high-heat searing and butter flavor.
- Herbs for Basting (Optional): Adding crushed garlic and fresh herbs like thyme or rosemary to the pan during the last minute of steak searing and basting infuses the meat with incredible aroma.
- Shrimp Size: Use large or jumbo shrimp (21/25 count per pound) for a more substantial bite.
- Cajun Seasoning: Spice levels vary among Cajun seasoning brands. Adjust the quantity to your preference. For extra heat, add a pinch of cayenne pepper to the shrimp or sauce.
- Chicken Broth/White Wine: Chicken broth provides a savory base. Dry white wine adds a sophisticated layer of acidity and flavor; ensure it’s a dry variety.
- Parmesan Cheese (Optional): Parmesan adds an extra layer of salty richness and helps thicken the sauce. You can omit it for a dairy-free (if using dairy-free cream) or leaner sauce.
- Fresh Garnish: Chopped fresh parsley or green onions add a pop of color and freshness. A squeeze of fresh lemon juice brightens all the rich flavors.
Instructions:
1. Prepare the Steaks: Pat your steaks very dry with paper towels. This crucial step helps achieve a good sear. Season both sides generously with salt and black pepper. Heat a heavy-bottomed skillet (cast iron is best) over high heat until it’s very hot and almost smoking. Add 2 tablespoons of olive oil or butter to the hot pan. Carefully place the seasoned steaks in the skillet. Sear for 3 to 5 minutes per side (depending on thickness) for medium doneness. For medium-rare, aim for 2-4 minutes per side. During the last minute of cooking, add the 2 crushed garlic cloves and 2 sprigs of thyme or rosemary (optional) to the pan. Tilt the pan slightly and use a spoon to baste the melting butter, garlic, and herb mixture over the steaks. Once cooked to your desired doneness, remove the steaks from the skillet and transfer them to a cutting board or plate. Tent them loosely with aluminum foil and let them rest for at least 5-10 minutes. This allows the juices to redistribute, ensuring a tender and juicy steak.
2. Cook the Shrimp: While the steaks are resting, season the ½ lb large shrimp with 1 tablespoon of Cajun seasoning. Toss to coat evenly. In the same skillet (no need to clean it, the leftover bits add flavor!), add a little more butter (about ½ tablespoon) if needed. Increase the heat back to medium-high. Add the seasoned shrimp and sauté for 1–2 minutes per side, or just until they turn pink, opaque, and are cooked through. Avoid overcooking, as shrimp can become tough quickly. Remove the cooked shrimp from the skillet and set aside with the steaks.
3. Make the Creamy Cajun Sauce: Reduce the heat under the skillet to medium. Add the 2 cloves minced garlic to the pan and sauté for about 30 seconds until fragrant, being careful not to let it burn. Pour in the ¼ cup chicken broth (or dry white wine) and use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pan. Let it simmer and reduce slightly for 1-2 minutes. Stir in the ½ cup heavy cream and the ¼ cup grated Parmesan cheese (if using). Bring the sauce to a gentle simmer, stirring occasionally, for 2–3 minutes until it has slightly thickened. Taste the sauce and adjust with salt, black pepper, or more Cajun seasoning if needed. Return the cooked shrimp to the sauce to warm through, tossing gently to coat.
4. Plate & Serve: Slice the rested steak against the grain into thick slices (or serve whole, if preferred). Spoon the creamy Cajun shrimp sauce generously over the steak on serving plates. Garnish with fresh chopped parsley or green onion for a touch of color and freshness. A final squeeze of fresh lemon juice over the top is optional but highly recommended to brighten the flavors. Serve immediately with complementary sides such as creamy mashed potatoes, fluffy rice (perhaps garlic butter rice), or roasted vegetables.
Tips for Success
- Room Temperature Steaks: Let steaks sit at room temperature for 20-30 minutes before cooking for more even results.
- High Heat Sear: A screaming hot pan is essential for a beautiful crust on your steak.
- Rest Your Steak: This step is crucial for juicy, tender steak. Don’t skip it!
- Don’t Overcook Shrimp: Shrimp cook very quickly. Remove them as soon as they turn pink and opaque to keep them tender.
- Deglaze the Pan: Scraping up the browned bits (fond) from the pan when adding liquid to the sauce adds immense flavor.
- Gentle Simmer for Cream: Once heavy cream is added, maintain a gentle simmer to prevent it from curdling.
- Taste & Adjust: Always taste your sauce and adjust seasoning as needed, especially the Cajun spice and salt.
Serving Suggestions and Pairings
This Steak with Creamy Cajun Shrimp Sauce is a luxurious and complete meal on its own, perfect for special occasions.
- Classic Comfort Sides: Serve with creamy mashed potatoes, roasted garlic potatoes, or fluffy white rice for soaking up the rich sauce.
- Green Vegetables: Complement with a side of steamed asparagus, roasted green beans, or a crisp side salad.
- Wine Pairing: A full-bodied Cabernet Sauvignon or a rich Merlot would pair well with the steak, while a crisp Sauvignon Blanc or unoaked Chardonnay would complement the shrimp and creamy sauce.
- Beverages: For a non-alcoholic option, iced tea or sparkling water with lemon.
- For other impressive steak or shrimp dishes, explore these Chefmaniac.com favorites:
- Ribeye Steak
- Skirt Steak Recipe (Grilled or Pan-Seared)
- Butter Seared Lobster and Steak (for another decadent surf & turf!)
- Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack
- Cajun Sausage and Shrimp Pasta (if you love Cajun shrimp!)
Storage and Leftover Tips
This dish is best enjoyed immediately for optimal flavor and texture.
- Best Fresh: Both steak and shrimp are at their peak right after cooking. The creamy sauce also maintains its best consistency when fresh.
- Not Ideal for Storing Together: If you have leftovers, it’s best to store the steak and the shrimp in sauce separately. The steak and shrimp can become tough when reheated, and the sauce may thicken or separate.
- Refrigeration (Components): Store cooked steak and shrimp-in-sauce in separate airtight containers in the refrigerator for up to 1-2 days.
- Reheating (with care): Reheat steak very gently and quickly to avoid drying out. Reheat the shrimp sauce on the stovetop over low heat, adding a splash of broth or cream to re-loosen, then add shrimp just to warm through.
- Freezing: Freezing is generally not recommended for this dish due to the delicate textures of both steak and shrimp in a cream sauce, which tend to suffer upon thawing and reheating.
Final Thoughts
This Steak with Creamy Cajun Shrimp Sauce is a truly luxurious and incredibly flavorful dish that brings the excitement of a high-end restaurant meal right to your home. With perfectly seared steak and succulent, spicy shrimp in a rich cream sauce, it’s an unforgettable experience that’s sure to impress. Get ready to savor every decadent bite of this ultimate surf and turf!
What are your favorite special occasion meals to cook at home, or do you have a secret for perfectly pan-seared steak? Share your insights and feedback in the comments below, and don’t forget to follow Chefmaniac for more exciting and delicious recipes!
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