Steak and Creamy Shrimp is an indulgent dish that combines juicy, high-quality steaks with tender shrimp in a luscious garlic butter sauce. The rich, savory flavors are balanced with a touch of freshness from chopped parsley, making it a decadent meal that’s surprisingly easy to prepare.
Ingredients List:
For the Steaks:
4 high-quality steaks (New York Strip, Ribeye, or Porterhouse)
Olive oil, for brushing
Salt and freshly ground black pepper, to taste
For the Shrimp:
2 tablespoons unsalted butter
8 ounces large shrimp, deveined, tails on or off
Salt and freshly ground black pepper, to taste
For the Garlic Butter Sauce:
¾ cup low-sodium chicken broth
¼ cup heavy cream
1 (5.2-ounce/150g) package Boursin Cheese (garlic and herb variety), softened
½ teaspoon Dijon mustard
Salt and pepper, to taste
1 tablespoon fresh parsley, chopped (optional)
Cooking Instructions :
Steak Perfection: Begin by patting the steaks dry with a paper towel to ensure a perfect sear. Brush each steak lightly with olive oil, then season generously with salt and freshly ground black pepper on both sides.
Sear to Delight: Preheat a large cast iron skillet or grill over medium-high heat. Place the steaks in the hot skillet and cook for 4-5 minutes on each side until they develop a beautiful brown crust and reach your preferred level of doneness. Once done, transfer the steaks to a warm plate and set aside to rest.
Shrimp Succulence: In the same skillet, melt 2 tablespoons of unsalted butter. Add the shrimp, seasoning them with salt and pepper. Sear the shrimp until they turn pink and are just cooked through, about 2 minutes. Transfer the shrimp to a bowl and set aside.
Crafting the Sauce: Deglaze the skillet with a splash of chicken broth, scraping up any flavorful bits from the bottom. Pour in the remaining chicken broth and heavy cream, bringing the mixture to a gentle simmer. Add the softened Boursin cheese and stir until it melts into a creamy sauce. Stir in the Dijon mustard and let the sauce simmer for a few minutes to thicken. Season with salt and pepper to taste.
Final Touch: Return the shrimp to the skillet, stirring them into the creamy sauce. Sprinkle with chopped fresh parsley if desired, adding a touch of color and freshness.
Serve and Savor: Plate the steaks and spoon the creamy shrimp and garlic butter sauce generously over the top. Serve immediately, enjoying the rich, harmonious flavors of this luxurious dish.
Tips and Notes:
For the best flavor, let your steaks come to room temperature before cooking.
Resting the steaks after cooking ensures they retain their juices.
Use a meat thermometer to check for doneness: 130°F for medium-rare, 140°F for medium, and 160°F for well-done.
Substitutions and Variations:
Cheese Swap: If you can’t find Boursin, use cream cheese with a mix of minced garlic and herbs.
Spicy Kick: Add a pinch of red pepper flakes to the garlic butter sauce for a touch of heat.
Herb Variations: Experiment with fresh basil or thyme in place of parsley for a different herbaceous note.
Steak and Creamy Shrimp
Steak and Creamy Shrimp is an indulgent dish that combines juicy, high-quality steaks with tender shrimp in a luscious garlic butter sauce.
Ingredients
- For the Steaks:
- 4 high-quality steaks (New York Strip, Ribeye, or Porterhouse)
- Olive oil, for brushing
- Salt and freshly ground black pepper, to taste
- For the Shrimp:
- 2 tablespoons unsalted butter
- 8 ounces large shrimp, deveined, tails on or off
- Salt and freshly ground black pepper, to taste
- For the Garlic Butter Sauce:
- 3/4 cup low-sodium chicken broth
- 1/4 cup heavy cream
- 1 (5.2-ounce/150g) package Boursin Cheese (garlic and herb variety), softened
- 1/2 teaspoon Dijon mustard
- Salt and pepper, to taste
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
Pat the steaks dry with a paper towel to remove excess moisture. Brush them lightly with olive oil and season generously with salt and ground black pepper on both sides.Preheat a large cast iron skillet or grill over medium-high heat. Cook the steaks for 4-5 minutes on each side until browned and cooked to your preferred doneness. Transfer to a warm plate and set aside.In the same skillet, melt 2 tablespoons of butter. Add the shrimp, season with salt and pepper, and sear until pink and just cooked, about 2 minutes. Transfer the shrimp to a bowl and set aside.Deglaze the skillet with a small amount of chicken broth, then add the remaining broth and heavy cream, bringing it to a gentle simmer. Add the Boursin cheese and stir until it melts into the sauce. Stir in the Dijon mustard and let the sauce simmer for a few minutes to thicken. Season with salt and pepper.Return the shrimp to the pan, sprinkle with parsley, and stir to combine. Serve alongside the steaks.
Notes
Frequently Asked Questions:
Can I use a different type of cheese?
Yes, you can substitute Boursin with cream cheese mixed with minced garlic and herbs.
What sides go well with this dish?
Mashed potatoes, roasted vegetables, or a fresh green salad pair beautifully with this steak and shrimp combo.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the shrimp.