Steak with Creamy Shrimp and Lobster Sauce
Ingredients:
- 2 ribeye steaks (approximately 1-inch thick each)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 8 oz shrimp, peeled and deveined
- 8 oz lobster meat, chopped
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon paprika
- 1 tablespoon fresh parsley, chopped
- 1/4 cup grated Parmesan cheese
Directions:
- Season the ribeye steaks generously with salt and pepper.
- In a large skillet over medium-high heat, warm olive oil. Add the steaks and cook for about 4-5 minutes per side for medium-rare, or to your preferred level of doneness. Remove steaks from the skillet and set aside, keeping warm.
- In the same skillet, add minced garlic and sauté for about 1 minute until fragrant.
- Add the peeled shrimp and chopped lobster meat to the skillet. Cook for approximately 3-4 minutes until the shrimp are pink and lobster is opaque.
- Deglaze the skillet by pouring in chicken broth, scraping up any browned bits from the bottom of the pan.
- Stir in heavy cream and paprika. Bring the mixture to a simmer and cook for 3-5 minutes, allowing the sauce to thicken slightly.
- Add chopped parsley and grated Parmesan cheese to the sauce, stirring until the cheese is melted and incorporated. Season with additional salt and pepper to taste.
- To serve, place the cooked steaks on plates and generously spoon the creamy shrimp and lobster sauce over them.
Nutritional Information:
Calories: 640 kcal per serving
Servings: 2 servings
