GRILLED RIBEYE & CAJUN SHRIMP WITH PARMESAN CREAM SAUCE
Grilled Ribeye & Cajun Shrimp With Parmesan Cream Sauce
- Servings: 4
- For the steak
- 4 Ribeye steaks
- Lawry's Seasoned Salt, cracked black pepper & garlic salt to taste
- For the shrimp
- 20 large pieces shrimp, peeled and deveined
- 1 Tablespoon cajun seasoning or to taste
- 1 Tablespoon lemon juice
- olive oil for skillet
- For parmesan cream sauce
- 1 cup half & half cream plus more for later
- 4 ounces freshly shredded parmigiano reggiano cheese
- 1 teaspoon cajun seasoning
- 1 teaspoon cayenne pepper
- garlic salt to taste
Preheat grill. Season steaks and grill to desired temp.
In a skillet, heat olive oil and then add all ingredients for the shrimp and saute 5 minutes or so but no longer as shrimp will get a rubbery texture if overcooked. Remove shrimp from skillet and place in foil while making cream sauce.
In the same skillet add all ingredients for the cream sauce and simmer until cheese melts completely, stirring occasionally. At this point you can adjust the amount of half & half if it is to thick.
Keep the remaining half & half around if you have leftovers so you can heat the sauce back up and thin it out. We didn't have any leftovers and the sauce really thickend up in the skillet.
To plate: Place ribeye on plate, top with parmesan cream sauce and then with shrimp. Drizzle cream sauce over shrimp.
I found that the cheese sauce really thickened up while sitting so my tip would be to serve it immediately or do as I did and add some more half & half and re-heat for a few minutes! I'm going to put 1 cup of half & half as a guideline in the directions but you will need more as the cooking time goes on depending on how thick or thin you like your sauce! I like mine on the thin side so I may have added an additional 1/2-3/4 cup during the whole process! I bought the parmigiano reggiano freshly shredded at our local grocery store and not the pre-packaged stuff!