Cajun Steak and Shrimp

Cajun Steak and Shrimp is a trip to the bayou without leaving your home! A perfectly cooked steak with shrimp sautéed in a Cajun mustard sauce will make your mouth water just reading it. If you want a meal that is easier than it looks and sounds to wow your family and friends, this is definitely one to go with!

Cajun vs Creole 

You ever get confused with the difference between Cajun and Creole? Don’t worry, most of us do, or did until we learned it. That’s because a lot of people use the terms interchangeably. They aren’t all that different, but they are not the same either.

There are entire web pages devoted to the minute details of this, but basically, Creole food uses tomatoes and tomato based sauces while Cajun does not. The spices are similar, but there are also variations there as well. Plus, Cajun seasonings have many variations!

Another element is blackening seasoning. Basically, blackening seasoning is a type of Cajun seasoning. So if you have a nice Cajun seasoning that you like, use that if you want to blacken something, and vice-versa.

Grilling the Perfect Steak

I will admit, grilling took me a long time to master. So I was very thrilled to receive help from a pro. I was shocked how easy getting the perfect steak was. My temperature of choice is medium. But here are some tips to help you out.

First, a little science, and I mean little. This applies to any meat, but let’s focus on steak. As the outside is cooking, the juices are being pushed to the center and the muscle fibers tighten up. When you flip it, the juices again rush to the center. So, if you cut it open right away, the juices will pour out, leaving you with a mess to clean up and a dry steak. So here are three musts when cooking steak:

1. Season the steak right as you’re putting it on the grill.
2. Sear the outside over a high heat on both sides.
3. Always let the steak rest for 15-20 minutes before you cut into it.

Going to the Grill

Okay! Now that you have those 3 basics, let’s talk about time. You don’t need to leave the meat on the grill all that long. The following is a general guide I use with 1 inch steaks like strip steak, rib-eye, sirloin, and London broil. Be sure to grab your meat thermometer!

1. Turn on your grill and set the heat on high.
2. Brush both sides of the steaks with melted butter or oil.
3. Season both sides liberally with salt and pepper, pressing them into the steak.
4. Place the steaks on the grill on a diagonal and cook until slightly charred, 4 to 5 minutes.
5. Turn the steaks over halfway through the designated time.

• Medium-rare: 3 to 5 minutes each side (135 degrees F)
• Medium: 5 to 7 minutes each side (140 degrees F)
• Medium-well: 5 to 8 minutes the first side, 8 to 10 minutes the second side (150 degrees F)

What if your steaks are slightly thinner or thicker? For thinner steaks, use the lowest end of the chart above, and for thicker steaks, use the longer times mentioned above.

Let it Rest!

You must let the steaks rest! As soon as you remove them from the grill, wrap them in aluminum foil and let them rest for 15-20 minutes. Keeping them wrapped in foil will keep them warm.

Shrimp and Cajun Sauce

The ingredients for the Shrimp and Cajun Sauce are easy to come by!

• Shrimp – I use large or extra large; medium is too small, and jumbo is too big.
• Butter
• Garlic
• Chicken Stock
• Lemon Juice
• Dijon Mustard – I use Maille Mustard Dijon Originale
• Whole Grain Mustard – I use Maille Old Style Medium Whole Grain
• Cajun Seasoning – I usually use my own blend, but I also have on hand McCormick Perfect Pinch Bayou Cajun Seasoning
• Half and Half or Heavy Cream – I use half-and-half in my coffee so I always have that on hand
• Parmesan Cheese
• Salt and Pepper to taste
• Fresh Parsley

Cooking Instructions

1. Heat the butter in a medium to large pan over medium heat. As soon as the butter has melted, add the shrimp and season with salt and pepper. Stir to coat the shrimp on both sides.
2. Let the shrimp cook on one side for 1-2 minutes until it is firm. Turn the shrimp over and cook that side for another 1-2 minutes.
3. Add the garlic and stir. Let the garlic cook for about 1 minute.
4. Pour in the chicken stock and lemon juice and let it come to a slow boil. Reduce the liquid for 2 minutes.
5. Add in the Dijon mustard, whole grain mustard, and Cajun seasoning. Stir to mix it throughout the dish.
6. Next, add the half-and-half and Parmesan cheese. Stir until the cheese is dissolved. Cook for 3-4 minutes and allow the sauce to thicken.
7. You can serve the Cajun Shrimp over the steak or on the side. It is designed to be the sauce for the steak, but you can use your favorite steak sauce. Garnish with chopped fresh parsley.

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Print

Cajun Steak and Shrimp

Course Main Course

Cuisine American

Keyword cajun, creole, shrimp, steak, strip steak

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 50 minutes

Servings 4

Ingredients

Strip Steaks

• 4 one-inch Strip Steaks, fat trimmed
• 2 Tablespoons Butter, melted
• Salt and Pepper to taste

Cajun Shrimp

• 1 ½ pounds Shrimp, peeled and deveined
• 2 Tablespoons Butter
• 4 cloves Garlic, minced
• ½ cup Chicken Stock
• 1 Tablespoon Lemon Juice
• 2 Tablespoons Dijon Mustard (I use Maille Mustard Dijon Originale)
• 1 Tablespoon Whole Grain Mustard (I use Maille Old Style Medium Whole Grain)
• 1 Tablespoon Cajun Seasoning
• ¾ cups Half and Half or Heavy Cream
• ½ cup Parmesan Cheese
• Salt and Pepper to taste
• Fresh Parsley, chopped (for garnish)

Instructions

Strip Steaks

1. Turn on your grill and set the heat on high.

2. Brush both sides of the steaks with melted butter. Season both sides liberally with salt and pepper, pressing them into the steak.

3. Place the steaks on the grill on a diagonal and cook until slightly charred. Turn the steaks over halfway through the designated time below. See the chart below for your desired temperature. (see notes for crosshatching look)

   Medium-rare: 3 to 5 minutes each side (135 degrees F)

   Medium: 5 to 7 minutes each side (140 degrees F)

   Medium-well: 5 to 8 minutes the first side, 8 to 10 minutes on second side (150 degrees F)

4. As soon as you remove the steaks from the grill, wrap them in aluminum foil and let them rest for 15-20 minutes.

   Note: You must let the steaks rest! Keeping them wrapped in foil will keep them warm.

Cajun Shrimp

1. Heat the butter in a medium to large pan over medium heat. As soon as the butter has melted, add the shrimp and season with salt and pepper. Stir to coat the shrimp on both sides.

2. Let the shrimp cook on one side for 1-2 minutes until it is firm. Turn the shrimp over and cook that side for another 1-2 minutes.

3. Add the garlic and stir. Let the garlic cook for about 1 minute.

4. Pour in the chicken stock and lemon juice and let it come to a slow boil. Reduce the liquid for 2 minutes.

5. Add in the Dijon mustard, whole grain mustard, and Cajun seasoning. Stir to mix it throughout the dish.

6. Next, add the half-and-half and Parmesan cheese. Stir until the cheese is dissolved. Cook for 3-4 minutes and allow the sauce to thicken.

7. You can serve the Cajun Shrimp over the steak or on the side. It is designed to be the sauce for the steak, but you can use your favorite steak sauce. Garnish with chopped fresh parsley.

Recipe Notes

Different Steak Thicknesses

What if your steaks are slightly thinner or thicker? For thinner steaks, use the lowest end of the chart above, and for thicker steaks, use the longer times mentioned above.

To Create Crosshatches

To create the beautiful crosshatch marks on steaks, think in terms of Northeast and Northwest, not the literal ones. As you look at your grill, North is straight ahead, East is on your right and West is on your left. I always start with Northeast so I always know which direction I started with, so I will use that for these instructions. I will also use a 5 minute cooking time per side.

1. First, place the steak on the grill pointing Northeast. Allow the steak to cook for 2.5 minutes then turn it, do not flip it, to point Northwest. Cook for another 2.5 minutes.
2. Now you have cooked the steak for the 5 minutes on that side. So now you will flip it over and again start with it pointing Northeast.
3. Let the steak cook for 2.5 minutes, turn it, do not flip it, to point Northwest. Cook for 2.5 minutes and remove the steak.

You’re done! And you should have those awesome crosshatch marks and everyone will think you’re a Grill Master!