Southern Grilled Surf & Turf with Cajun Butter

Allergens

Shellfish (shrimp)

Ingredients

• 2 (8 oz) New York strip steaks, 1" thick
• 1 lb jumbo shrimp, peeled and deveined
• 1/2 cup unsalted butter, softened
• 2 tsp smoked paprika
• 2 tsp ground black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1/2 tsp cayenne pepper (optional)
• 2 tbsp fresh parsley, chopped
• 2 lemons, sliced into wedges
• Salt, to taste
• Olive oil, for brushing

Instructions

1. In a small bowl, combine smoked paprika, ground black pepper, garlic powder, onion powder, dried thyme, and cayenne pepper (if using). Mix well to create the Cajun seasoning blend.
2. Pat dry the steaks and shrimp with paper towels. Season both sides of the steaks and shrimp generously with the Cajun seasoning blend, pressing gently for it to adhere. Let sit at room temperature for 15 minutes.
3. Preheat a grill or grill pan over medium high heat. Brush both sides of the steaks and shrimp with olive oil, then place on the grill. Cook the steaks for about 4 6 minutes per side, depending on desired doneness, and the shrimp for about 2 3 minutes per side or until opaque and cooked through.
4. In a small bowl, combine softened butter with half of the remaining Cajun seasoning blend and chopped parsley. Mix well.
5. Remove the steaks and shrimp from the grill and let rest for a few minutes. Spread the Cajun butter over the top of each steak and on top of the shrimp.
6. Serve immediately with lemon wedges, alongside your favorite Southern sides such as grilled corn on the cob or creamy mashed potatoes.

Chef’s Insight

This dish captures the essence of a famous Southern restaurant experience while offering a unique twist in the form of a spicy, aromatic Cajun butter. The fusion of flavors and textures is sure to excite your taste buds!

Notes

This dish requires some advanced cooking skills and techniques to achieve the best results. Ensure you have a well-seasoned grill or grill pan for optimal flavor and texture.