Steak in Creamy Cajun Shrimp Sauce is one of those dishes that brings a touch of restaurant flair right into your home kitchen. I remember the first time I made this dish; it was for a small family gathering during the holidays. We were all craving something indulgent yet comforting, and this recipe did not disappoint. It’s become a favorite in my house, especially for special occasions when we want to enjoy something a little extra special without having to dress up and go out.
The combination of tender steak and succulent shrimp in a rich, creamy Cajun sauce is truly a match made in heaven. The dish is wonderfully versatile too. I’ve experimented with different types of steak, from ribeye to strip loin, each bringing its unique texture and flavor to the dish. If you’re feeling adventurous, you could even try swapping out the chicken broth for a dry white wine to add an extra layer of depth to the sauce.
Another tweak that I love is playing with the level of Cajun seasoning. Sometimes, I add a bit more for a spicier kick or dial it back slightly when cooking for friends who prefer milder flavors. A sprinkle of freshly chopped parsley not only adds a pop of color but also a burst of freshness that balances the richness of the sauce beautifully.
This recipe is a testament to how simple ingredients can come together to create a dish that feels both luxurious and comforting. Whether you’re cooking for a special someone or treating yourself to a gourmet meal at home, this Steak in Creamy Cajun Shrimp Sauce is sure to impress and satisfy.
Making Steak in Creamy Cajun Shrimp Sauce
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Ingredients
- 1 tablespoon lemon juice
- 1 pound steak (such as rib eye, strip loin, etc.)
- 2 teaspoons dijon mustard
- 4 cloves garlic, minced
- 2 tablespoons oil
- 2 tablespoons butter
- 8 ounces shrimp, deveined and peeled
- 1 cup heavy cream
- 1/4 cup chicken broth (or white wine)
- 1 tablespoon cajun seasoning (or to taste)
- 1/4 cup grated parmesan cheese (parmigiano reggiano)
- 1 tablespoon chopped parsley
Directions
- Heat oil in a large skillet over medium-high heat. Season the steaks with cajun seasoning and sear them until browned on both sides and cooked to your liking. Remove and set aside.
- Reduce heat to medium, add butter and let it melt. Cook the shrimp for about 1-2 minutes per side until they turn pink. Remove and set aside.
- Add minced garlic to the skillet and cook until fragrant, about a minute.
- Pour in the chicken broth and deglaze the skillet, scraping up the browned bits from the bottom with a wooden spoon.
- Stir in the heavy cream, dijon mustard, and cajun seasoning. Bring to a boil, then reduce heat and let simmer for a minute.
- Add the grated parmesan cheese, stirring until it melts smoothly into the sauce.
- Mix in the lemon juice, chopped parsley, and cooked shrimp. Pour the sauce over the steaks and serve.
FAQs:
Can I use a different type of steak for this recipe?
Yes, you can use various types of steak such as strip loin, rib eye, or even filet mignon. The key is to choose a cut that you prefer and cook it to your desired doneness.
What can I substitute for heavy cream in the sauce?
If you prefer a lighter option, you can substitute heavy cream with half-and-half or even whole milk, though the sauce might be less rich and creamy. Alternatively, coconut milk can provide a different flavor profile while still maintaining a creamy texture.
Is there a non-alcoholic substitute for the dry white wine?
Yes, you can use chicken broth as a non-alcoholic substitute for dry white wine. The broth will still add a depth of flavor to the sauce without the alcohol content.
How do I know when the shrimp are cooked perfectly?
Shrimp cook very quickly, typically needing just 1-2 minutes per side. They are perfectly cooked when they turn pink and opaque. Be careful not to overcook them, as they can become tough and rubbery.
Can I make the sauce ahead of time?
While the sauce is best served fresh, you can prepare it ahead of time and store it in the refrigerator for up to 2 days. Reheat it gently on the stove, adding a splash of cream or broth to restore its consistency if it thickens too much.
What side dishes pair well with steak in creamy Cajun shrimp sauce?
This dish pairs well with a variety of sides such as garlic mashed potatoes, steamed vegetables, or a fresh green salad. For a more indulgent meal, consider serving it with buttered pasta or a creamy risotto.
Steak in Creamy Cajun Shrimp Sauce
Ingredients
- 1 tablespoon lemon juice
- 1 pound steak such as strip loin, rib eye, etc.
- 2 teaspoons dijon mustard
- 4 cloves garlic chopped
- 2 tablespoons oil
- 2 tablespoons butter
- 8 ounces shrimp peeled and deveined
- 1 cup heavy cream
- 1/4 cup chicken broth or dry white wine
- 1 tablespoon cajun seasoning or to taste
- 1/4 cup parmigiano reggiano parmesan cheese, grated
- 1 tablespoon parsley chopped
Instructions
- Warm up the oil in a large skillet over medium-high heat. Season the steaks with cajun seasoning, then sear them until they're nicely browned on both sides and cooked to your preferred doneness. Remove and set aside.
- Reduce the heat to medium, add the butter, and let it melt. Add the shrimp and cook for about 1-2 minutes on each side until they turn pink. Remove and set aside.
- Add the chopped garlic to the skillet, cooking until it becomes aromatic, roughly a minute.
- Pour in the chicken broth and use a wooden spoon to scrape up the browned bits from the skillet's bottom as the broth sizzles.
- Stir in the heavy cream, dijon mustard, and cajun seasoning. Bring the mixture to a boil, then lower the heat and let it simmer for a minute.
- Add the grated cheese, stirring until it melts smoothly into the sauce.
- Mix in the lemon juice, chopped parsley, and cooked shrimp. Pour the sauce over the steaks and serve.
