Cajun Surf And Turf Recipes

CAJUN SURF AND TURF PASTA

Steps:

• Cook the fettucine according to the package instructions, then drain and set aside.
• Sprinkle the steak and shrimp with 1 teaspoon each of the Cajun seasoning, along with a pinch of salt and pepper. Toss to coat.
• Heat the butter and olive oil in a large cast-iron skillet over medium-high heat. When the butter has melted and the oil is hot, add the steak and shrimp and cook until the steak has browned on all sides and the shrimp are opaque and almost cooked through, about 3 minutes. Remove the steak and shrimp to a plate with a slotted spoon.
• Add the bell peppers and onion to the same skillet, then sprinkle over the remaining teaspoon Cajun seasoning. Cook until the veggies begin to blacken, 1 to 2 minutes. Add the tomatoes and garlic, then stir gently for an additional 30 seconds. Add the chicken stock and wine, stirring to release all the flavors from the bottom of the skillet. Allow to cook for a couple minutes, then reduce the heat slightly. Add the cream, Worcestershire sauce and hot sauce, then continue to cook until the sauce has started to thicken. Taste and adjust the seasonings as needed.
• Add the steak and shrimp back to the skillet along with any juices left on the plate, then stir. Add the fettuccine and toss to combine.
• Garnish the skillet with the scallions and parsley, then serve and enjoy.

SURF & TURF CAJUN PASTA RECIPE - (4.4/5)

Steps:

• Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook! Preheat oven to 425 degrees. Season steaks generously with Cajun spice. Melt 1 tablespoon butter and 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the steaks until dark golden brown on both sides. Remove to an oven-safe plate or dish. Place in the oven and continue cooking until medium rare, about 12 minutes. Add additional 1 tablespoon butter and another tablespoon olive oil to the skillet and allow to melt/get hot. Season shrimp liberally with Cajun spice and throw into the skillet. Cook until opaque and deep golden brown. Remove to a plate and set aside. Throw in onion and bell pepper, then cook for a couple of minutes until golden brown and color but still somewhat crisp. Add garlic and cook around for 30-45 seconds. Remove veggies to a plate and set aside. With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Add Parmesan and stir to melt. Taste and adjust seasonings as needed. Finally, add vegetables to the sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine, minced parsley, and toss to combine. Splash in more chicken broth if it needs more liquid. Mound pasta on plates and nest a warm steak in the middle. Arrange shrimp around the edge of the plate. Sprinkle with a little more minced parsley and serve! Posted by Ree on September 9 2012