Steak and Creamy Shrimp
Ingredients:
For the Steaks:
4 high-quality steaks (e.g., New York Strip, Ribeye, Porterhouse)
Olive oil, for brushing
Salt and freshly ground black pepper, to taste
For the Shrimp:
2 tbsp unsalted butter
8 oz large shrimp, deveined
Salt and freshly ground black pepper, to taste
For the Garlic Butter Sauce:
¾ cup low-sodium chicken broth
¼ cup heavy cream
1 (5.2 oz) package Boursin Cheese (garlic and herb)
½ tsp Dijon mustard
Salt and pepper, to taste
1 tbsp fresh parsley, chopped (optional)
Instructions:
1️⃣ Pat the steaks dry, brush with olive oil, and season with salt and pepper.
2️⃣ Preheat a large cast iron skillet or grill over medium-high heat. Cook the steaks for 4-5 minutes on each side. Transfer to a warm plate and set aside.
3️⃣ Melt butter in the skillet. Add shrimp, season with salt and pepper, and cook until pink, about 2 minutes. Transfer shrimp to a bowl.
4️⃣ Deglaze the skillet with a small amount of chicken broth. Add remaining broth and heavy cream, bringing to a gentle simmer.
5️⃣ Add Boursin cheese, stirring until it melts into the sauce. Add Dijon mustard and let the sauce thicken. Season with salt and pepper.
6️⃣ Return shrimp to the pan, add parsley, and stir to combine. Serve with the steaks.
