Blackened Steak and Shrimp with Citrus Butter Sauce is the perfect make-at-home recipe when you’re craving surf and turf for dinner!
Blackened Shrimp
If you are looking for a knock-your-socks-off restaurant-quality surf and turf dinner idea, I hope you’ll give this recipe a try! Although you could make the shrimp and/or steak separately, this combination is great for holidays and special occasions!
What does the term “blackened” mean
Blackening is a style of cooking that is usually associated with Cajun cooking. Generally speaking, food that is blackened is coated with a mixture of spices and fried over extremely high heat, usually in a cast-iron skillet. The characteristic brown-black color of the crust formed on the food is a result of the browned milk solids of the butter combined with the spices.
What goes with Blackened Steak and Shrimp
There are so many great side dish ideas for this dish! Rice of any kind is a gerat accompaniment to this dish. Any assortment of grilled, steamed, or sauteed vegetables are great too. Try grilled peppers and onions, steamed broccoli, or my Southern Cornbread. Or spice it up with my Jalapeño Cheddar Corn Muffins.
Here are a few more of my favorites:
- Grilled Corn
- Roasted Brussels Sprouts with Bacon & Almonds
- Garlic Butter Roasted Cabbage
- Jambalaya
- Oven-Roasted Asparagus
Blackened Steak and Shrimp FAQs
Recent studies and government reports suggest that meats that are cooked at high temperatures can develop harmful carcinogens. The charred parts presumably have the most carcinogens. The good news is, you can still enjoy blackened foods – just be careful on the amount you consume.
The seasoning mix included in this recipe is definitely “spicy” – but that doesn’t mean it’s overly hot. If you are looking for a mix with a lot of flavor without too much heat, then this mix is perfect for you. If you prefer more heat, you can easily adjust this recipe to your tastes by adding more peppers.
You can, but I think it tastes better if you make it yourself. I have an easy recipe for Homemade Blackened Seasoning.
What is the best way to heat up leftover steak?
OVEN: Place an oven-safe cooling rack inside of a baking sheet. Place the steak on top. Bake in a 300°F oven for 25-30 minutes or until the internal temperature of the steak reaches 100°F-110°F.
MICROWAVE: Place the steak on a microwave-safe plate and cook the steak at 50% power in 30-second intervals, flipping in between, for 2 minutes or until heated throughout.
What is the best way to heat up leftover shrimp?
OVEN: Preheat your oven to 300°F. Place the shrimp in a single layer on a baking sheet and cover the baking sheet with aluminum foil. Bake for 15-20 minutes or until heated through.
MICROWAVE: Place your shrimp in a single layer on a microwave-safe plate. Add a splash of water. Place a microwave plate cover or similar item over the top. Cook your shrimp on HIGH for 1-2 minutes or until heated through. Check after one minutes and adjust your time from there to prevent overcooking.
STOVETOP: Heat skillet over medium heat until hot. Add a small amount of oil. Add the shrimp to the skillet in a single layer. Allow the shrimp to cook for 2-3 minutes without moving them. Flip them over and cook for an additional 1-2 minutes or until heated through.
Recipe Tips
- I highly recommend using a cast-iron skillet for this recipe.
- I used a ribeye steak for this recipe. Feel free to use a NY Strip, T-Bone, Porterhouse, or any other cut you prefer.
- For best results, let the steak rest for the recommended time.
- We suggest using the same cast-iron skillet for cooking the shrimp without draining the butter and juices from the ribeye because it adds a delicious flavor to the shrimp.
Other recipes you may enjoy
Blackened Steak and Shrimp with Citrus Butter Sauce
Equipment
Ingredients
- 2 Bone-in Ribeye Steaks 1-inch thick
- 1 pound peeled and deveined shrimp
- 3 – 4 sprigs fresh thyme
- 2 cloves garlic crushed
- 1 tablespoon fresh chopped cilantro
- Blackened Seasoning
For the Citrus Butter Sauce
- ½ cup unsalted butter
- 1 tablespoon lemon juice
- 2 teaspoons lemon zest divided
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- ¼ cup + 2 tablespoons heavy cream (divided)
Instructions
- PrMelt the butter. Add lemon juice, 1 teaspoon lemon zest, salt, pepper, and 2 tablespoons of heavy cream. Whisk to combine. Set aside 2 tablespoons and divide the remaining butter in half into two ramekins.
- Place ribeye in a shallow pan. Pour one of the ramekins of butter over the steak and let marinate for 30 minutes.
- Prepare blackened seasoning if necessary.
- Heat a cast-iron skillet over medium-high heat.
- Remove steak from marinade and place on a plate. Rub the butter into the steak. Using one of the seasoning ramekins, season both sides of the steak. Rub the seasoning into the steak, and be sure to dip the sides into any of the seasonings that falls to the plate. Add shrimp to a medium-sized mixing bowl. Add seasoning from the other ramekin to the bowl and toss shrimp to coat evenly.
- Add the ribeye's to the skillet and sear for 5 minutes. Let steak sit in one place in the skillet as it cooks. Flip the steak over to cook the other side. Pour the 2 tablespoons of reserved butter onto the steak and place thyme sprigs on top. Cook for 2 minutes, then lower heat to a medium-low setting. Spoon the melted butter in the pan onto the top of the steak as it cooks continuously. This will melt into the meat and create incredibly juicy and tender steaks.
- **Allow steak to cook while basting with melted butter until the desired doneness is reached. Use a meat thermometer to determine when to remove steak from the skillet. For rare, remove from heat at 115°F. Medium rare, 125°F. Medium, 135°F. And medium-well, 145°F. Place on a cutting board to rest. The steak will continue to cook as it rests and will raise about 5 degrees in temp. **
- While the steak rests, cook the shrimp. *We suggest using the same cast-iron skillet without draining the butter and juices from the ribeye because it adds a delicious flavor to the shrimp* Arrange the shrimp in a single layer on the pan. Cook for 2 minutes, flip, then cook 2 more minutes. Remove from heat.
- Add the remaining 1/2 of the butter to a small saucepan over medium heat. Whisk in the crushed garlic and 1/4 cup heavy whipping cream. Let it come to a simmer for 2 minutes. Remove from heat and top with 1 teaspoon lemon zest.
- Garnish the shrimp with fresh chopped cilantro. Serve with citrus butter sauce and enjoy!
Notes
- I highly recommend using a cast-iron skillet for this recipe.
- I used a ribeye steak for this recipe. Feel free to use a NY Strip, T-Bone, Porterhouse, or any other cut you prefer.
- For best results, let the steak rest for the recommended time.
- We suggest using the same cast-iron skillet for cooking the shrimp without draining the butter and juices from the ribeye because it adds a delicious flavor to the shrimp.
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
I substituted white wine for chicken broth, and added a pinch of red pepper flakes. Was delicious!!