recette, facile, crevettes, steak, cajun, citron
35 minutes • 2 servings

CAJUN SURF & TURF

Discover our Surf & Turf Cajun Firebarns, a perfect marriage of land and sea. Juicy rib-eye steak and jumbo shrimp are enhanced with our Cajun Mardi Gras spices and Ghost hot sauce. Sauteed with garlic, butter, and bourbon, then topped with a creamy Parmesan sauce, this dish is finished with a touch of fresh lemon and garnished with parsley and microgreens. A bold culinary experience full of flavors!

Ingredients

  • 1 rib-eye steak (ribeye)
  • Salt and pepper
  • 12 jumbo shrimp
  • 1 C. teaspoon finely chopped garlic
  • 1 C. tablespoon of butter
  • 2 tbsp. Cajun Mardi Gras spices
  • 1 oz bourbon
  • 1/2 cup chicken broth
  • 1 cup of cream
  • 1/2 cup parmesan
  • 4 to 5 drops of Ghost Hot Sauce
  • 2 lemons
  • Parsley and micro-thumbs

Preparation

  1. Temper the steak and season with salt and pepper on each side. On the BBQ or in the pan, cook the steak to desired doneness. Wrap in foil and let rest for 10 minutes.
  2. In a skillet over medium-high heat, melt the butter with the garlic and Cajun spices. Deglaze with bourbon, add cream and chicken broth. Mix well and simmer for 1 to 2 minutes.
  3. Add the Parmesan and Firebarns Ghost and continue cooking for 1 to 2 minutes. Add the shrimp, reduce the heat to medium and cook for about 10 minutes until the shrimp are cooked.
  4. Cut the steak into thin slices and add the sauce and shrimp. Sprinkle with parsley and serve with grilled lemon wedges.

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