with Allen Brother Chicago Cut Ribeye Box

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Make no mi-steak about it, our Steak smothered in Creamy Cajun Shrimp Sauce is the rarest recipe you’ll find on the holiday menu. It’s moist, flavorful and absolutely delicious. This recipe features our brand-new Allen Brothers Chicago Cut Ribeye Box. A thick, highly marbled steak that’s renowned for developing a distinctly mellow flavor as it cooks. It’s presented with a smattering of Xtraordinary Shrimp and a drizzle of a mouthwatering creamy Cajun sauce. This one gets a chef’s kiss from us - you’ll taste why when you have it for yourself this holiday season!

4 servings

Ingredients list:
  • 2 tbsp Divina Extra Virgin Olive Oil
  • 1 pound Allen Brothers “Chicago Cut” Ribeye
  • 2 tbsp Oberweis Unsalted Butter
  • 8 oz Xtraordinary Whites Shrimp
  • 4 cloves garlic, chopped
  • 1/4 cup Seven Sons Chicken Bone Broth
  • 1 cup Oberweis Heavy Whipping Cream
  • 2 tsp Dijon mustard
  • 1 tbsp Cajun Seasoning (or to taste)
  • 1/4 cup Sartori SarVecchio Parmesan, grated
  • 1 tbsp Natalie’s Orchid Island lemon juice
  • 1 tbsp parsley, chopped

  1. Heat the oil in a large skillet over medium-high heat, add the steaks and sear until lightly browned on both sides and cooked to the desired level of doneness, before setting aside.
  2. Reduce the heat to medium, add the butter and let it melt before adding the shrimp and cooking until just pink on both sides, about 1-2 minutes per side, and set aside.
  3. Add the garlic and cook until fragrant, about a minute.
  4. Add the broth and deglaze the pan by scraping up any brown bits from the bottom with a wooden spoon as the broth sizzles.
  5. Add the cream, mix in the dijon mustard and cajun seasoning, bring to a boil and let simmer for a minute.
  6. Mix in the cheese and let it melt into the sauce.
  7. Mix in the lemon juice, parsley and shrimp and serve over the steaks!
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Dinner                                            Dinner