We made this dish for our family Christmas dinner this year. We wanted to try to honor our tradition of having shrimp, but also making it luxurious holiday meal. It was a perfect combination for those of us who wants shrimp, and those who wanted steak.
The real winner of this recipe though is the Parmesan cream sauce! By the time we were cleaning up the meal, we were fighting over the last drops of the sauce. I would highly recommend this for using this for pretty much any thing ever: salmon, beef, potatoes, roasted veggies, etc. It will go on everything!
- 4 Sirloin steaks
- 2 cups (16 oz) heavy cream
- 2 tbsp. basil, chopped
- 1/2 cup Parmesan, grated
- 20 Shrimp, deveined, tails and shells removed
- 1 tbsp. Old Bay seasoning
- Salt & pepper to taste
Grill/cook steaks to medium rare (or whatever you prefer is.) Allow to rest while preparing the sauce and shrimp.
In a large sauce pan, heat heavy cream and lightly boil until it is half its original volume, being careful not to burn it.
Stir in Parmesan, salt, and pepper.
In a separate saute pan (or used steak dish), season shrimp with Old Bay and saute until just cooked through.
Top steaks with shrimp and cheese sauce.
(We served ours with mashed potatoes and roasted Brussels sprouts.)