Fat Granny’s Cajun Surf and Turf

Name: Fat Granny’s Cajun Surf and Turf
Prep time: 10 min
Total time: 10 min
Yield: 2
Ingredients: 2 strip or ribeye steaks; 2 tablespoons Fat Granny Cajun seasoning, divided; 8 ounces shrimp, peeled and deveined; 2 cloves garlic, finely chopped; Olive oil, for drizzling; 2 tablespoons butter; ¼ cup dry white wine; 1 cup heavy cream; 2 teaspoons Creole mustard; ¼ cup grated Parmesan; 1 tablespoon lemon juice, plus more as desired; 2 tablespoons chopped parsley

Next best thing to a swanky dinner in the French Quarter? Your own Cajun-spiced blackened steak topped with rich, creamy shrimp sauce–aka Cajun Surf and Turf. For the uninitiated: a “blackened” steak is typically seasoned it with a bayou blend of spices (enter Fat Granny Steak seasoning) then seared on a ripping hot cast iron skillet over very high heat until it achieves a crunchy, flavorful crust. You can do this indoors with your vent on high (the process kicks up a bit of smoke) or better yet, outside with a cast iron skillet heated over direct heat for 5 minutes. Once the steak is cooked, the dish comes together quickly, so have all your ingredients ready to go, so you can finish the shrimp while the steak rests.

Fat Granny’s Cajun Surf and Turf

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Servings

Prep Time

10 minutes

Cook Time

20-25 minutes

If your steak is over 1 ¼-inches, you’ll want to finish it in a 400F oven for about 5 minutes, or until the internal temp is 125. Carryover heat will bring the steak to 130F, medium-rare, as it rests.

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Ingredients

2 strip or ribeye steaks
2 tablespoons Fat Granny Cajun seasoning, divided
8 ounces shrimp, peeled and deveined
2 cloves garlic, finely chopped
Olive oil, for drizzling
2 tablespoons butter
¼ cup dry white wine
1 cup heavy cream
2 teaspoons Creole mustard
¼ cup grated Parmesan
1 tablespoon lemon juice, plus more as desired
2 tablespoons chopped parsley

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Directions

Season the steaks on both sides with 1 tablespoon plus 1 teaspoon Fat Granny. Set aside to marinate at room temp. (If you’re cooking outside, prepare a grill for direct cooking and build a medium-high fire.)
Combine the shrimp, garlic, and remaining 2 teaspoons of Fat Granny in a bowl. Drizzle with enough olive oil to lightly coat and toss to combine. Refrigerate until needed.
Assemble all of the remaining ingredients for the shrimp sauce.
When you’re ready to cook, heat the oil in a large cast iron skillet over high heat. (If you’re cooking on the grill, allow the cast iron skillet to heat over direct heat for 5 minutes). Drizzle skillet with 2 tablespoons of oil, swirl to coat and add the steaks. Sear the meat for 4-5 minutes without moving until they easily release from the skillet. Flip the steaks and cook to your desired level of doneness. Remove from heat and set aside to rest.
Heat a medium nonstick skillet over medium-high heat. Add the butter and allow it to melt and begin to sizzle before adding the shrimp in one layer. Cook until the shrimp are just pink on both sides, about 1-2 minutes per side; transfer shrimp to a bowl.
Add the wine and deglaze the pan by scraping up any brown bits with a wooden spoon until the liquid sizzles. Add the cream, Creole mustard and bring the mixture to a lively simmer. Cook for 1 minute, and then stir in the cheese and allow it to melt into the sauce. Add the shrimp, lemon juice, and parsley to the skillet, cook an additional minute and then serve over the steaks.