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Creamy Cajun Surf and Turf Steak with Garlic Shrimp

A creamy Cajun surf and turf dinner made with juicy seared steak, tender garlic shrimp, and a rich garlic cream sauce with Cajun seasoning, Dijon mustard, and lemon juice.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2
Course: dinner, Main Course
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

2 beef steaks Thick; ribeye, filet mignon, or sirloin
10–12 large shrimp Peeled and deveined
2 tablespoons olive oil
3 tablespoons butter Divided
4 cloves garlic Minced
1 teaspoon Cajun seasoning Divided
1 teaspoon smoked paprika
½ teaspoon onion powder
½ teaspoon black pepper
salt To taste
½ cup chicken broth or beef broth
1 cup heavy cream
1 tablespoon Dijon mustard
½ teaspoon chili flakes Optional
1 tablespoon lemon juice
2 tablespoons fresh parsley Chopped

Equipment

  • Large skillet
  • Kitchen tongs
  • Sharp knife
  • Cutting board
  • Measuring cups
  • Measuring spoons
  • Wooden spoon
  • Paper towels
  • Plate

Method
 

  1. Pat the steaks dry with paper towels. Season both sides with salt, black pepper, smoked paprika, onion powder, and half of the Cajun seasoning. Rub the seasonings gently over the steaks until evenly coated.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the steaks and sear for 3–4 minutes per side, or until they reach your preferred doneness. Transfer them to a plate and allow them to rest.
  3. Melt 1 tablespoon of butter in the same skillet. Add the shrimp, the remaining Cajun seasoning, and a small pinch of salt. Cook for 1–2 minutes per side, until pink and lightly golden. Remove the shrimp and set them aside.
  4. Lower the heat to medium. Add the remaining butter, followed by the minced garlic. Cook for approximately 30 seconds, until fragrant.
  5. Pour in the chicken broth or beef broth. Gently scrape the browned pieces from the bottom of the skillet so they blend into the sauce.
  6. Stir in the heavy cream, Dijon mustard, optional chili flakes, and lemon juice. Simmer for 4–5 minutes, until the sauce becomes smooth, creamy, and slightly thickened.
  7. Return the steaks to the skillet and spoon the warm Cajun cream sauce over them. Arrange the garlic shrimp over or around the steaks and sprinkle with chopped fresh parsley.
  8. Serve hot with mashed potatoes, rice, roasted vegetables, or garlic bread.

Notes

Pat the steaks dry before seasoning so they develop a better crust. Allow the steaks to rest after searing to help keep them juicy. Cook the shrimp only until pink and lightly golden, as overcooking can make them firm. Scrape the browned pieces from the skillet into the sauce for extra flavour.