Steak in Creamy Cajun Shrimp Sauce

Steak in Creamy Cajun Shrimp Sauce: This mouthwatering dish combines the bold, spicy flavors of Cajun-seasoned shrimp with the rich, velvety smoothness of a creamy sauce, all served over perfectly seared steak. It’s a restaurant-quality meal you can make at home in under an hour.

Ingredients:

For the Steak:

• 2 (8-10 oz) ribeye, sirloin, or filet mignon steaks (about 1 inch thick)
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder

For the Cajun Shrimp Sauce:

• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1/2 lb (225g) large shrimp (peeled and deveined)
• 2 tsp Cajun seasoning (store-bought or homemade)
• 3 garlic cloves (minced)
• 1/2 small onion (finely chopped)
• 1/2 red bell pepper (chopped)
• 1/2 cup chicken or seafood broth
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh parsley (chopped)
• Salt and pepper (to taste)

Instructions:

Step 1: Prepare the Steak

1. Season the Steak: Pat the steaks dry with a paper towel. In a small bowl, mix the salt, black pepper, garlic powder, and onion powder. Rub this mixture all over both sides of the steaks.
2. Sear the Steak: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the steaks. Sear for 3-4 minutes on each side for medium-rare (adjust for your preferred doneness).
3. Rest the Steak: Remove the steaks from the pan and cover them loosely with foil. Let them rest while you prepare the sauce.

Step 2: Make the Cajun Shrimp Sauce

1. Cook the Shrimp: In the same skillet, add 1 tablespoon olive oil and 1 tablespoon butter. Once melted, add the shrimp. Sprinkle them with 1 teaspoon of Cajun seasoning. Cook for 2 minutes per side or until pink and opaque. Remove and set aside.
2. Sauté Vegetables: Add the garlic, onion, and red bell pepper to the same skillet. Cook for 3-4 minutes, stirring occasionally, until the vegetables are soft and fragrant.
3. Deglaze the Pan: Pour in the chicken or seafood broth, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes.
4. Make the Cream Sauce: Reduce the heat to low. Stir in the heavy cream, Parmesan cheese, and the remaining Cajun seasoning. Let it simmer for 3-5 minutes, stirring occasionally, until the sauce thickens.
5. Return Shrimp to Sauce: Add the cooked shrimp back into the sauce and stir to coat them in the creamy goodness. Season with salt and pepper to taste.

Step 3: Serve It Up

1. Plate the Steak: Place each steak on a plate.
2. Top with Cajun Shrimp Sauce: Spoon the creamy Cajun shrimp sauce generously over the steaks.
3. Garnish: Sprinkle with fresh parsley. Serve immediately with sides like mashed potatoes, rice, or steamed vegetables.

Tips & Variations

• Doneness Guide: Use a meat thermometer to ensure your steak is cooked to your liking:
  • Rare: 120-125°F (49-52°C)
  • Medium-rare: 130-135°F (54-57°C)
  • Medium: 140-145°F (60-63°C)
  • Medium-well: 150-155°F (65-68°C)
• Custom Spice: For extra heat, add a pinch of cayenne pepper to the Cajun seasoning.
• Creamy Twist: Swap heavy cream for coconut cream for a dairy-free option.
• Shrimp Swap: Substitute shrimp with scallops, lobster, or even crawfish for a different seafood flavor.

This Steak in Creamy Cajun Shrimp Sauce is a decadent, flavor-packed experience. Perfect for date nights, family dinners, or impressing guests with your culinary skills. Enjoy!

Frequently Asked Questions (FAQs) :

1. What type of steak should I use for this recipe?

You can use ribeye, filet mignon, or sirloin steak for this dish. Ribeye provides a rich, marbled texture, filet mignon is tender and buttery, and sirloin offers great flavor at a more affordable price. Choose based on your taste and budget.

2. How do I know when my steak is done?

Use a meat thermometer to check the internal temperature of your steak:

• Rare: 120-125°F (49-52°C)
• Medium-rare: 130-135°F (54-57°C)
• Medium: 140-145°F (60-63°C)
• Medium-well: 150-155°F (65-68°C)
• Well-done: 160°F (71°C) or higher

For the most accurate results, remove the steak from the heat 5°F before it reaches your desired temperature, as it will continue to cook while resting.

3. Can I make the sauce ahead of time?

Yes, you can prepare the creamy Cajun shrimp sauce in advance. Cook it up to the step where you return the shrimp to the sauce. When you’re ready to serve, reheat it on low heat, stirring often, and add a splash of broth or cream if it has thickened too much.

4. Can I make the sauce spicier?

Absolutely! Increase the Cajun seasoning or add a pinch of cayenne pepper or red pepper flakes to the sauce. You can also drizzle hot sauce into the cream sauce for extra heat.

5. How do I make my steak juicier?

To ensure a juicy steak:

• Let the steak come to room temperature before cooking (about 30-60 minutes).
• Sear it on high heat to lock in moisture.
• Let it rest for 5-10 minutes after cooking to allow juices to redistribute.

6. Can I use frozen shrimp for this recipe?

Yes, but be sure to thaw the shrimp first. You can thaw them by placing them in the refrigerator overnight or running cold water over them for about 15-20 minutes. Make sure to pat them dry before cooking to prevent excess water from diluting the sauce.

7. Can I use milk instead of heavy cream?

Milk is not recommended because it won’t create the same creamy texture. If you need a lighter option, try half-and-half or evaporated milk. For a dairy-free alternative, use coconut cream or cashew cream.

8. What can I serve with this dish?

Steak in Creamy Cajun Shrimp Sauce pairs well with:

• Mashed potatoes (classic choice)
• Rice (white, jasmine, or Cajun-style)
• Steamed vegetables (broccoli, asparagus, or green beans)
• Garlic bread (for dipping in the sauce)
• Zucchini noodles (for a low-carb option)

9. Can I use other seafood instead of shrimp?

Yes! You can swap the shrimp for scallops, crawfish, lobster, or even chunks of white fish like cod or halibut. Adjust the cooking times as needed since these proteins may cook faster or slower.

10. How do I thicken or thin the sauce?

• To thicken: Let it simmer uncovered for a few extra minutes, stirring occasionally. You can also add a slurry of cornstarch and water (1 teaspoon each) if needed.
• To thin: Add more chicken or seafood broth, milk, or cream until it reaches your desired consistency.

11. Can I make it dairy-free?

Yes, you can make it dairy-free by using coconut cream instead of heavy cream and omitting the Parmesan cheese. You can also try cashew cream for a creamy texture.

12. How long can I store leftovers?

Store leftover steak and shrimp 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 up the sauce.

13. Can I freeze this dish?

It’s not recommended to freeze the creamy Cajun shrimp sauce because dairy-based sauces can separate when thawed. However, you can freeze the cooked steak and shrimp separately.

14. My sauce turned out too salty. How can I fix it?

If the sauce is too salty, try these tricks:

• Add a splash of cream or milk to dilute the saltiness.
• Squeeze in lemon juice or a splash of vinegar to balance the salt.
• Add extra broth to thin the sauce and reduce the salty taste.

15. Can I cook the steak in the oven instead of on the stove?

Yes, you can! For a reverse-sear method:

1. Preheat the oven to 275°F (135°C).
2. Season the steaks and place them on a wire rack over a baking sheet.
3. Cook for 25-30 minutes (depending on thickness) until the internal temperature reaches 5°F below your desired doneness.
4. Sear the steaks in a hot skillet for 1-2 minutes per side for a crispy crust.

These FAQs cover everything you need to create the perfect Steak in Creamy Cajun Shrimp Sauce. If you have other questions, feel free to ask!