Surf and Turf
Our Black Truffle Creamy Shrimp and Steak is surf and turf at its best! Surf and turf is a classic entree– meaning seafood (surf) and beef– usually steak (turf). It’s a good combination– but the two aren’t always eaten in the same bite, even if they’re on the same plate. This recipe says that both should be in one mouthful!
Surf and turf dishes are often meant for the grill. And while you can do that if you want to, our recipe gives stovetop directions so you can make shrimp and steak all year round!
Let’s talk about the surf part first– it’s best to get fresh shrimp if you can. If you can’t, frozen is next best; just make sure it hasn’t been sitting in your freezer for too long. In terms of tails, that’s a personal preference. Cooking shrimp with the tails on increases the flavor, but some find it annoying to eat around the tails.
We start by melting some of our delicious Fresh Churned Black Truffle Butter in a skillet. Preferably the one you cooked the steaks in, so you can get all that extra flavor. Saute your shrimp, just a minute or two on each side. Pull the shrimp out and start the sauce.
Some more Black Truffle Butter– it’s so good, and adds such a full and rich flavor to any dish. Add some dry wine (optional) and let it reduce down. Then comes the cream and Parmesan cheese. The shrimp go back into the pan with the cream sauce, and are served over your steaks.
Okay. We never use oil in our recipes, except when searing a steak. The pan has to be so hot to get a good sear, and butter will burn.
Make sure you season with steaks with plenty of salt and pepper before putting them in the pan. Once they’re in, they only need 2-3 minutes on each side– but it depends on how your like your meat cooked.
When you take the steaks out of the pan, let them rest with a dollop of Black Truffle Butter on top! It adds even more flavor and helps the meat stay rich and tender.
Black Truffle Creamy Shrimp and Steak (KETO)Course: Dinner
4 New York Steak strip steaks
Salt and pepper to taste
2 T cooking oil
Fresh Churned Black Truffle Butter(optional)
4 T Fresh Churned Black Truffle Butter, divided
8 oz shrimp, peeled and deveined
¼ cup dry white wine (optional)
¾ cup heavy cream
½ cup fresh shredded Parmesan cheese
Salt and pepper to taste
Fresh parsley, chopped, to garnish
- Season steaks with salt and pepper. Heat oil in skillet until very hot. Add steaks to skillet, searing 2-3 minutes on each side (in two batches if necessary). Remove from pan and allow to rest with a dollop of Black Truffle Butter on top of each.
- Add 2 T Black Truffle Butter to the skillet. Add shrimp and cook 2 minutes per side, then remove from the pan.
- Melt the rest of the Black Truffle Butter in the pan. Then add dry white wine if desired. Cook, and allow to reduce by half.
- Slowly stir in heavy cream, and Parmesan cheese. Cook until sauce comes together and is thickened. Season with salt and pepper, to taste.
- Add shrimp back into the pan.
- Serve steaks with creamy shrimp on top. Garnish with parsley.