Ingredients:
For the steak:
• 2–4 ribeye, filet mignon, or sirloin steaks
• Salt & pepper, to taste
• 2 tbsp olive oil or butter
• 2 cloves garlic, smashed
• 2 sprigs thyme or rosemary (optional, for basting)
For the Cajun shrimp sauce:
• 1/2 lb (225g) large shrimp, peeled & deveined
• 1 tbsp Cajun seasoning (store-bought or homemade)
• 1 tbsp butter
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup chicken broth (or white wine)
• 1/4 cup grated Parmesan (optional, for richness)
• Salt & pepper, to taste
• Fresh parsley or chopped green onion, for garnish
• A squeeze of lemon, optional
Instructions:
1. Prepare the Steaks:
• Pat steaks dry, season generously with salt and pepper.
• Heat a heavy skillet (cast iron is best) over high heat with olive oil or butter.
• Sear steaks 3–5 minutes per side (depending on thickness) for medium-rare.
• Add garlic and herbs during the last minute and spoon butter over steaks.
• Remove and rest the steaks, tented with foil.
2. Cook the Shrimp:
• Season shrimp with Cajun seasoning.
• In the same skillet, add a bit more butter if needed and sauté shrimp 1–2 minutes per side until just pink and opaque.
• Remove shrimp and set aside.
3. Make the Creamy Cajun Sauce:
• Lower heat to medium. Add garlic to the pan and sauté until fragrant (about 30 seconds).
• Pour in chicken broth (or wine) and scrape up any browned bits.
• Stir in heavy cream and Parmesan (if using). Simmer 2–3 minutes until slightly thickened.
• Taste and adjust with salt, pepper, or more Cajun spice.
• Return shrimp to the sauce to warm through.
4. Plate & Serve:
• Spoon creamy shrimp sauce over the rested steak.
• Garnish with fresh parsley, lemon juice, or extra Cajun seasoning.
• Serve with mashed potatoes, garlic butter rice, or roasted veggies.
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