Fat Granny’s Cajun Surf and Turf

Directions

1. 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.)

2. 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.

3. Assemble all of the remaining ingredients for the shrimp sauce.

4. 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.

5. 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.

6. 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.