SURF ‘N’ TURF WITH CREAMY CAJUN LIME SAUCE RECIPE
BY: ANDREA ALDEN & ORIGINALLY POSTED ON NAPOLEON.COM
Why not kick things up a notch with a delicious Creamy Cajun Lime Sauce? Perfectly grilled steak is topped with shrimp and a creamy sauce with a little creole-inspired bite. Try this for yourself and enjoy the best of both land and the sea.
2 to 4
|2||sirloin steaks, at least 1-inch thick+|
|Salt and pepper to taste|
|14 (about 8 oz.)||shrimp, peeled, deveined|
|2 tbsp.||Cajun seasoning mix|
|1||lime, zested and juiced|
|¼ cup||dry white wine|
|½ cup||heavy cream|
|1 tsp.||Dijon mustard|
1. Pull out the steaks, pat them dry and season with salt and pepper. Place the steaks onto a wire rack over a tray and place them back into the fridge while you prep the other things.
2. Make some Cajun-butter by combining 1 tbsp. of seasoning to 2 tbsp. of butter. Wrap the seasoned butter in plastic wrap and form into a tube. Chill. Season the shrimp with the remaining Cajun seasoning.
3. Move the infrared sear station side burner grids into the upper position and preheat for at least 10 minutes. Preheat two main burners to medium-high. If you do not have an infrared side burner, preheat two of the main burners to high, leaving the other two off.
4. Divide the cold Cajun butter in two. Sear the steaks over high heat until grill marks form on both sides, then move them to the main barbecue over the burners that are not on, to finish cooking. They’re done at 145°F for medium-rare. Place ½ tbsp. of Cajun butter on top of each steak while they finish.
5. If using the sear station, turn it down to low and place a saucepan over the heat. Melt the remaining Cajun butter and add the garlic, cooking until fragrant, about a minute. Add the white wine, allowing the alcohol to cook off a little. Incorporate the cream and mustard, then bring the mixture to the barest of simmers so that you don’t scorch the cream. This can also be done using a range side burner or the stovetop indoors. .
6. Place the shrimp over direct heat on the main grill heat, cooking until both sides are bright pink and have grill marks.
7. Finish the sauce by removing 2 tbsp. to a small bowl and adding a ½ tbsp. of cornstarch. Mix thoroughly and then add this to the sauce mixture sill on the heat. If the sauce has thickened without the use of cornstarch, that is also great, skip this step. Dribble in lime juice to taste until the sauce becomes bright and vibrant.
8. Remove everything from the heat and allow the steaks to rest for at least 5 minutes then top with shrimp. Add the cajun cream sauce and garnish with lime zest. Serve with your favorite seasonal veggies.
This easy recipe for Surf ‘n’ Turf with Creamy Cajun Lime Sauce is sure to inspire you to get out and grill again. The weather should be getting brighter and warmer without being too hot yet. It's the perfect time to enjoy a good old meal that features the best of both worlds. What barbecue meal do you think epitomizes the “best of both worlds”? Is it Surf ‘n’ Turf or something else like chicken ‘n’ ribs?
Assemble the ingredients, season the steak with salt and pepper, season the shrimp with cajun seasoning
You can skewer the shrimp or cook them in a wok for this recipe
Sear the steak over direct, high heat
Sear the shrimp over the heat on the main burners of the barbecue
Serve topped with shrimp and creamy cajun sauce
A little extra lime juice will change your life