Steak With Creamy Garlic Shrimp

 

4 New York or Rib Eye steaks

Kosher salt and fresh ground pepper, to taste

Olive oil

 

Creamy Garlic Shrimp:

Unsalted butter

1 lb. large, jumbo or colossal shrimp, peeled, deveined, tail on or off

1 tbsp. Old Bay

2 tablespoons minced garlic (I like Christopher Ranch in the jar)

1/4 cup dry white wine

3/4 cup heavy cream

1/4 cup shredded Parmesan cheese

Kosher salt and fresh ground pepper, to taste

Fresh parsley, chopped for garnish

 

Pat steaks dry with paper towel. Rub with olive oil and season with salt and pepper. Heat a grill over medium-high heat. Grill steaks for 4-5 minutes each side until browned and cooked to desired doneness. On the last flip, top each steak with a pat of butter. Transfer steaks to a warm plate and set aside.

Season shrimp with Old Bay. Melt 2 tablespoons butter in a skillet. Add shrimp, season with salt and pepper and sear until just cooked and pink — about 2 minutes. Transfer to a bowl and set aside.

Melt butter in the same skillet, then add the garlic, sauté until fragrant (about one minute) Pour in the white wine, and allow to reduce to half. Scrape off any bits off of the bottom of the pan. Reduce heat to low-medium heat, add the cream and bring to a simmer, while stirring. Add in the Parmesan cheese and allow to melt through the simmering sauce. Season with salt and pepper to your taste.

Add the shrimp back into the pan; sprinkle with the parsley, and stir through. Garnish with a little more parsley.