Manageability – Pretty simple, girl.
Steak. Creamy parmesan garlic sauce. Saute’d shrimp. I mean what else is there to say? If this meal was a car, it’d be a Mustang. If this meal was binge-able TV, it would be Bridgerton. If this meal was a crypto it’d be Bitcoin. Bitcoins are really valuable right now, by the way. If you need a good meal and you need it tonight, make Cafe Delites’ Steak & Creamy Garlic Shrimp.
This meal is easy as hell. Just gotta cook some steak, sear up the shrimp, and make the creamy garlic sauce. Be careful not to burn the sauce though – just like any cream-based sauce. It can start to curdle if you don’t keep a close eye on it and keep your finger on the heat. Then you just add the shrimpies and pour it either on the side or directly on top of the steak. The sauce really works with both proteins. It’s cheesy and the garlic just melts into the steaks. They call this “surf and turf”, because cows love surfing and James Spader famously eats tons of shrimp in the 1985 film Tuff Turf.
This meal should be a standard. Add it to your rotation and give it two starts in a week. It’s a big hitter.
Ingredients
Steaks:
- 4 New York Steak strip steaks (Porterhouse steaks)
- Salt and pepper to season
- 1-2 tablespoons olive oil
- Happiness
Creamy Garlic Shrimp:
- 3 tablespoons unsalted butter, divided
- 8 ounces (250 g) shrimp deveined, tails on or off
- 4 cloves garlic (or 1 tablespoons minced garlic)
- 1/4 cup dry white wine or low-sodium chicken broth
- 3/4 cup heavy cream (thickened cream)
- 1/4 cup fresh shredded parmesan cheese
- Salt and pepper to taste with your mouth
- 1 tablespoon fresh parsley chopped
Instructions
- Pat steaks dry with paper towel. Season with salt and pepper.
- 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. Internal temp 145, baby.
- Transfer steaks to a warm plate; set aside.
- 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.)
- 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.
- Pour in the white wine (or broth), and allow to reduce to half, while scraping any bits off of the bottom of the pan. Use a wooden spoon for the scraping, not your fingernails.
- 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. Yo that looks goooood.
- Add the shrimp back into the pan; sprinkle with the parsley, and stir through.
- Serve with steaks.
- I’m so happy you made this.