Steak And Creamy Garlic Shrimp (Surf and Turf)

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Ingredients

Steaks:

    • 4 New York Steak strip steaks Porterhouse steaks
  1. 1 pinch salt to season
  2. 1 pinch pepper to season
  3. 1-2 tablespoons olive oil

Creamy Garlic Shrimp:

    1. 3 tablespoons unsalted butter divided
    2. 8 ounces shrimp deveined, tails on or off
    3. 4 cloves garlic or 1 tablespoons minced garlic
    4. ¼ cup dry white wine or low-sodium chicken broth
    5. ¾ cup heavy cream thickened cream
    6. ¼ cup parmesan cheese fresh shredded
    7. 1 pinch salt to taste
    8. 1 pinch pepper to taste
    9. 1 tablespoon fresh parsley chopped

Instructions

    1. Pat steaks dry with paper towel. Season with salt and pepper.
    2. Heat a large cast iron skillet or grill over medium-high heat. Sear/grill steaks for 4-5 minutes each side until browned and cooked to desired doneness.
    3. Transfer steaks to a warm plate; set aside.
    4. Melt 2 tablespoons butter in the skillet (if using a skillet). Add shrimp to the skillet, season with salt and pepper and sear until just cooked and pink — about 2 minutes. Transfer to a bowl; set aside.

      (For grill: grill seasoned shrimp while brushing with melted butter until done.)

  1. To the same skillet, add the remaining butter, add the garlic, sauté until fragrant (about one minute).

    (If grilling meats, you will need to grab a pan or skillet for this step.)

  2. Pour in the white wine (or broth), and allow to reduce to half, while scraping any bits off of the bottom of the pan.
  3. Reduce heat to low-medium heat, add the cream and bring to a simmer, while stirring occasionally. Add in the parmesan cheese; allow to melt through the simmering sauce. Season with salt and pepper to your taste.
  4. Add the shrimp back into the pan; sprinkle with the parsley, and stir through.
  5. Serve with steaks.

Notes

For steaks, you can use Strip, Sirloin, Rib eye, T-bone, Eye fillet, Scotch fillet or Porterhouse steaks.

*Heavy (thickened) cream can be substituted with half and half, light cream or evaporated milk.

Nutrition

Calories: 818kcal | Carbohydrates: 3g | Protein: 61g | Fat: 62g | Saturated Fat: 31g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 25g | Trans Fat: 0.3g | Cholesterol: 306mg | Sodium: 320mg | Potassium: 835mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 1.086IU | Vitamin C: 3mg | Calcium: 167mg | Iron: 4mg
See also  Carnivore chicken

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