🥩 Blackened Steak & Shrimp with Cajun Cream Sauce

April 19, 2026

A bold, restaurant-quality Surf & Turf featuring smoky, seared proteins smothered in a velvety, spiced cream sauce.

🧂 Ingredients

For the Blackened Steak & Shrimp
Steaks: 2 premium Ribeye or Sirloin steaks (approx. 1-inch thick)
Shrimp: 1/2 lb large shrimp, peeled and deveined (tail-on for presentation)
Oil: 1 tbsp high-smoke point oil (e.g., Avocado or light Olive oil)
Blackening Rub: 1 tbsp Cajun seasoning, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/2 tsp onion powder
For the Signature Cajun Cream Sauce
Butter: 2 tbsp unsalted European-style butter
Aromatics: 2 cloves garlic (minced), 1 small shallot (finely diced)
Liquid: 1 cup heavy cream (double cream)
Cheese: 1/4 cup freshly grated Parmesan Reggiano
Acidity & Garnish: 1 tsp Cajun seasoning, a squeeze of fresh lemon juice, and finely chopped Italian parsley

🔪 Chef’s Instructions

1. The Sear (Blackening Process)
Prep: Pat the steaks and shrimp bone-dry with paper towels. Moisture is the enemy of a good crust.
Season: In a small ramekin, combine the Cajun seasoning, paprika, garlic, and onion powder. Lightly coat the steaks and shrimp with oil, then apply the rub generously, pressing it into the meat.
Heat: Preheat a cast-iron skillet over high heat until it begins to smoke slightly.
Execute: Place the steaks in the skillet. Sear for 3–4 minutes per side for a perfect medium-rare (internal temp of 135°F/57°C). Remove and let the steaks rest on a warm plate.
2. The Shrimp
In the same skillet, add the shrimp. Sear for approximately 90 seconds per side until opaque and slightly charred. Remove and set aside with the resting steak.
3. The Cajun Cream Sauce
Reduce the heat to medium. Add butter to the skillet, using a wooden spoon to deglaze the "fond" (the flavorful browned bits) from the bottom.
Sauté the shallots and garlic for 60 seconds until translucent and fragrant.
Pour in the heavy cream. Bring to a gentle simmer and allow it to reduce for 3–5 minutes until the sauce thickens enough to coat the back of a spoon.
Whisk in the Parmesan and the remaining Cajun seasoning. Stir until glossy. Finish with a bright squeeze of lemon juice to cut through the richness.
4. Plating
Slice the rested steak against the grain into thick strips.
Fan the steak out on a plate, crown with the blackened shrimp, and drape the warm cream sauce over the center.
Garnish with fresh parsley for a pop of color.

💡 Pro Tips for Success

Resting is Key: Never skip the 5–8 minute rest for the steak. This allows the juices to redistribute, ensuring every bite is tender.
The "Blackened" Secret: True blackening isn't burnt meat; it’s the spices toasting at high heat to create a flavorful crust.
Nutritional Balance: To keep this dish low-carb and high-protein, serve it alongside roasted asparagus, garlic-butter broccoli, or cauliflower mash.