Take your steak night to the next level with this bold and indulgent dish! Juicy, perfectly seared steak topped with a rich, spicy Cajun shrimp sauce is a combination you’ll crave over and over again. Whether you’re looking to impress guests or treat yourself to a decadent meal, this recipe will not disappoint.
Why You’ll Love This Recipe?
- Decadent flavors: A savory Cajun cream sauce with plump shrimp enhances the steak beautifully.
- Simple yet impressive: Quick to prepare, but looks and tastes restaurant-worthy.
- Customizable spice level: Adjust the Cajun seasoning to suit your palate.
Ingredients
- Steaks (ribeye, sirloin, or filet mignon)
- Shrimp, peeled and deveined
- Heavy cream
- Butter
- Cajun seasoning
- Garlic, minced
- Onion, finely chopped
- Chicken or seafood broth
- Parmesan cheese, grated
- Olive oil
- Salt and pepper
- Fresh parsley or chives for garnish
Full list of ingredients and measurements can be found in the recipe card below.
Directions
- Season the steaks with salt, pepper, and a sprinkle of Cajun seasoning. Heat olive oil in a skillet over medium-high heat and sear the steaks to your desired doneness. Remove and let rest.
- In the same skillet, melt butter and sauté the shrimp until pink and cooked through. Remove and set aside.
- Add garlic and onion to the skillet, cooking until softened. Stir in the Cajun seasoning.
- Deglaze the pan with broth, scraping up any browned bits, then add heavy cream and Parmesan cheese. Simmer until the sauce thickens slightly.
- Return the shrimp to the skillet, stirring to coat in the sauce. Adjust seasoning with salt and pepper.
- Spoon the creamy Cajun shrimp sauce over the rested steaks and garnish with fresh parsley or chives. Serve immediately.
Expert Tips and Tricks
- Let the steaks come to room temperature before cooking for even searing.
- Use a meat thermometer to check doneness: 130°F for medium-rare, 140°F for medium.
- For extra spice, add a pinch of cayenne pepper or more Cajun seasoning.
- Don’t overcrowd the skillet when searing steaks; cook in batches if needed.
Recipe Variations and Possible Substitutions
- Use chicken or pork chops instead of steak for a delicious alternative.
- Replace shrimp with scallops or lump crab meat for a seafood twist.
- Make it lighter by using half-and-half instead of heavy cream.
- Add diced bell peppers or spinach to the sauce for extra flavor and color.
Serving and Pairing Suggestions
This steak and shrimp dish pairs wonderfully with creamy mashed potatoes, garlic butter pasta, or roasted vegetables. A crusty baguette is perfect for soaking up the sauce. For drinks, a bold red wine like Cabernet Sauvignon or a chilled Sauvignon Blanc complements the rich flavors beautifully.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or cream to loosen the sauce. Avoid microwaving the steak, as it may overcook.
FAQs
1. Can I use frozen shrimp?
Yes, thaw the shrimp completely and pat them dry before cooking to avoid excess moisture.
2. What’s the best cut of steak for this recipe?
Ribeye and filet mignon are excellent choices, but sirloin works well for a budget-friendly option.
3. Can I make the sauce ahead of time?
The sauce is best made fresh, but you can prepare it up to an hour in advance and reheat gently.
4. How can I make this dish less spicy?
Use a mild Cajun seasoning and reduce the amount used in the sauce.
Conclusion
Steak with Creamy Cajun Shrimp Sauce is the ultimate indulgence for steak and seafood lovers alike. This dish delivers a bold flavor punch and a luxurious, creamy texture that will have everyone coming back for seconds. Try it tonight and enjoy a true flavor explosion on your plate!
Print
Steak with Creamy Cajun Shrimp Sauce: A Flavor Explosion
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Cajun, American
- Diet: Gluten Free
Description
A juicy, perfectly cooked steak topped with a rich, creamy Cajun shrimp sauce that’s bursting with bold flavors. This dish combines the best of both worlds—tender steak and succulent shrimp, all smothered in a spicy, creamy sauce that takes the meal to the next level.
Ingredients
- 2 steaks (such as ribeye or filet mignon)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 lb (450g) shrimp, peeled and deveined
- 1 tablespoon Cajun seasoning
- 1 tablespoon butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 teaspoon smoked paprika
- 1 teaspoon lemon juice
- Fresh parsley, chopped (for garnish)
Instructions
- Season the steaks generously with salt, pepper, and Cajun seasoning on both sides.
- Heat olive oil in a large skillet over medium-high heat. Cook the steaks to your desired level of doneness, about 4-6 minutes per side for medium-rare, or longer for desired doneness. Remove from the skillet and set aside.
- In the same skillet, melt butter over medium heat. Add the shrimp and sprinkle with Cajun seasoning. Cook for 2-3 minutes until the shrimp are pink and cooked through. Remove shrimp and set aside.
- In the same skillet, add the diced onion and sauté for 2-3 minutes until softened. Add garlic and cook for another 30 seconds.
- Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
- Stir in the heavy cream, smoked paprika, and lemon juice. Let the sauce simmer for 3-4 minutes until it thickens.
- Return the shrimp to the skillet and stir to coat in the creamy sauce.
- Serve the steaks on plates, topped with the creamy Cajun shrimp sauce. Garnish with fresh parsley.
Notes
- For a lighter version, substitute heavy cream with half-and-half or a dairy-free cream alternative.
- The shrimp can be substituted with chicken or scallops if desired.
- Serve with your favorite side dish, such as mashed potatoes, rice, or sautéed vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 670
- Sugar: 3g
- Sodium: 950mg
- Fat: 45g
- Saturated Fat: 18g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 47g
- Cholesterol: 260mg