Blackened Steak and Shrimp Scampi
This Blackened Steak and Shrimp Scampi is a luxurious, flavorful dish that’s sure to impress. Perfectly seasoned ribeye steak pairs with succulent shrimp bathed in a garlicky lemon butter sauce. It’s a surf-and-turf dish with a bold twist! Let’s dive into a step-by-step guide, 20 frequently asked questions, 20 best tips, and proper storage advice to ensure your dish turns out flawlessly every time.
Ingredients:
- 1 lb ribeye steak – Rich, marbled, and tender, the star protein of the dish.
- 1 lb large shrimp, peeled and deveined – Sweet, juicy shrimp that soak up the garlic lemon butter sauce.
- 2 tbsp blackened seasoning – A robust blend of spices to give your steak a bold, smoky flavor.
- 4 tbsp butter – Adds richness and a velvety texture to the scampi sauce.
- 4 cloves garlic, minced – Fragrant and aromatic, garlic is essential for the perfect scampi.
- 1/2 cup white wine – Adds a touch of acidity and enhances the flavors of the sauce.
- 1/4 cup chicken broth – Balances the richness of the sauce.
- 1 lemon, juiced – Brightens up the dish with a fresh, citrusy note.
- Salt and pepper to taste – Enhances the overall flavor.
- Fresh parsley for garnish – Adds a pop of color and freshness.
Directions:
Step 1: Season and Grill the Steak
Season your ribeye steak generously with blackened seasoning, salt, and pepper. Preheat your grill to medium-high heat. Grill the steak to your desired doneness—about 4-5 minutes per side for medium-rare. Remove from the grill and let it rest for 5-10 minutes before slicing.
Step 2: Prepare the Garlic Butter Base
In a large skillet, melt 4 tablespoons of butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Be careful not to burn the garlic.
Step 3: Cook the Shrimp
Add the peeled and deveined shrimp to the skillet. Cook for 2-3 minutes on each side until the shrimp turn pink and opaque.
Step 4: Make the Scampi Sauce
Deglaze the skillet by adding the white wine, chicken broth, and lemon juice. Let the sauce simmer for about 5 minutes, stirring occasionally, until it thickens slightly.
Step 5: Serve and Garnish
Slice the grilled steak and arrange it over the shrimp scampi. Drizzle some of the sauce on top and garnish with freshly chopped parsley. Serve immediately and enjoy this decadent surf-and-turf dish!
Storage and Reheating Tips
Storing Leftovers:
- Refrigerate: Store leftover steak and shrimp in an airtight container. Keep them in separate compartments to avoid soggy textures. Refrigerate for up to 2 days.
- Freeze: You can freeze both steak and shrimp, but it’s best to freeze them separately to preserve texture. Place each in a freezer-safe container or bag and freeze for up to 1 month.
Reheating:
- Steak: To reheat, slice the steak and warm it in a skillet over medium-low heat. Alternatively, you can microwave slices at 50% power to avoid overcooking.
- Shrimp: Reheat shrimp gently in a skillet with a bit of butter. Avoid microwaving shrimp to prevent them from becoming rubbery.
- Sauce: If the sauce has thickened too much, add a splash of broth or wine when reheating to restore its consistency.
20 Best Tips for Perfect Blackened Steak and Shrimp Scampi
- Let the Steak Rest: Always let your steak rest for 5-10 minutes after grilling to lock in juices.
- Pat Dry the Shrimp: Ensure shrimp are completely dry before cooking for the perfect sear.
- Preheat the Grill: Make sure your grill is hot before adding the steak to get those beautiful grill marks.
- Control the Heat: Avoid burning garlic by keeping the heat at medium while sautéing.
- Deglaze Properly: Scrape up any browned bits in the skillet when deglazing with wine for extra flavor.
- Use Fresh Lemon Juice: Freshly squeezed lemon juice makes all the difference in the sauce’s brightness.
- Do Not Overcook Shrimp: Cook the shrimp just until pink and opaque. Overcooking makes them tough.
- Rest the Shrimp: Let shrimp rest briefly in the skillet after cooking to absorb more flavor.
- Use Quality White Wine: Choose a wine you enjoy drinking since its flavor will concentrate in the sauce.
- Taste the Sauce: Adjust the seasoning before serving to ensure a balanced flavor.
- Blacken in a Hot Pan: For the perfect blackened crust, use a well-heated cast-iron skillet if you’re not grilling.
- Butter Basting: Baste the steak with butter towards the end of cooking for added richness.
- Layer the Flavors: Add the garlic after the butter melts to infuse it fully with the butter.
- Fresh Herbs: Add parsley just before serving to maintain its vibrant color and flavor.
- Sharp Knife for Steak: Use a sharp knife to slice the steak thinly against the grain.
- Use Good Shrimp: Opt for wild-caught shrimp for the best texture and flavor.
- Avoid High Heat with Shrimp: Cook shrimp over medium heat to prevent overcooking.
- Extra Sauce: Double the scampi sauce if you prefer a more generous amount to drizzle over.
- Broil for Extra Char: After grilling, broil the steak for 1-2 minutes for an extra charred finish.
- Serve with Sides: Complement the dish with garlic bread, roasted vegetables, or a simple salad.
20 Frequently Asked Questions (FAQs)
Q1: Can I use a different cut of steak?
A1: Yes, you can substitute ribeye with strip steak or filet mignon for a leaner option.
Q2: What can I substitute for white wine?
A2: You can replace white wine with additional chicken broth or a splash of apple cider vinegar.
Q3: Is there a non-alcoholic substitute for wine in this recipe?
A3: Yes, non-alcoholic white wine or more chicken broth works well.
Q4: Can I cook the steak on the stove instead of grilling?
A4: Absolutely! Use a cast-iron skillet to get a great sear on the stove.
Q5: What can I use instead of blackened seasoning?
A5: You can make your own using a mix of paprika, cayenne, garlic powder, onion powder, and thyme.
Q6: Can I use frozen shrimp?
A6: Yes, just be sure to thaw and dry them well before cooking.
Q7: What’s the best side dish for this recipe?
A7: Garlic mashed potatoes, steamed vegetables, or a crisp salad pair wonderfully.
Q8: How can I thicken the sauce?
A8: If needed, simmer the sauce longer to reduce it or add a bit more butter.
Q9: Can I make this dish spicy?
A9: Yes! Add extra cayenne pepper or red pepper flakes to the seasoning or sauce.
Q10: What if I don’t have chicken broth?
A10: Vegetable broth or even water with a pinch of salt can be substituted.
Q11: Should I peel the shrimp tails off?
A11: It’s up to you! Leaving the tails on adds flavor but they’re easier to eat without them.
Q12: Can I use pre-cooked shrimp?
A12: It’s better to use raw shrimp, but if you must use pre-cooked, just warm them through quickly in the sauce.
Q13: What can I use instead of parsley?
A13: Fresh basil or cilantro are great alternatives.
Q14: Can I make this dish dairy-free?
A14: Yes, substitute butter with a dairy-free alternative like olive oil or vegan butter.
Q15: How do I know when my shrimp are cooked?
A15: Shrimp are done when they turn pink and opaque; avoid overcooking as they’ll become rubbery.
Q16: What’s the ideal doneness for steak in this dish?
A16: Medium-rare is perfect, but cook to your preference.
Q17: How do I keep the steak juicy?
A17: Let the steak rest after cooking to keep the juices inside.
Q18: Can I use lime instead of lemon?
A18: Yes, lime will give a slightly different but still delicious citrus flavor.
Q19: Can I add pasta to the scampi?
A19: Absolutely! Adding linguine or spaghetti turns this into a heartier meal.
Q20: How can I prevent the garlic from burning?
A20: Sauté garlic over medium heat and stir frequently to prevent it from browning too fast.
This Blackened Steak and Shrimp Scampi combines bold, smoky flavors with the richness of garlic and butter. Whether it’s a weeknight dinner or a special occasion
