GRILLED RIBEYE and CAJUN SHRIMP
Ruby Tuesday Restaurant Copycat Recipe
4 ribeye steaks
Lawry's Seasoned Salt
cracked black pepper & garlic salt to taste
20 large pieces shrimp, peeled and deveined
1 tablespoon Cajun seasoning or to taste
1 tablespoon lemon juice
olive oil for skillet
Parmesan Cream Sauce:
1 cup half & half cream plus more for later
4 ounces freshly shredded Parmigiano Reggiano cheese
1 teaspoon Cajun seasoning
1 teaspoon cayenne pepper
garlic salt to taste
Preheat the grill. Season the steaks and grill to desired temperature.
In a skillet, heat the olive oil and then add all the ingredients for the shrimp and saute 5 minutes or so but no longer pink. Remove the shrimp from the skillet and place in foil while making cream sauce.
In the same skillet add all the ingredients for the cream sauce and simmer until the cheese melts completely, stirring occasionally. At this point you can adjust the amount of half & half if it is to thick. Keep the remaining half & half around if you have leftovers so you can heat the sauce back up and thin it out.
To plate: Place a steak on a plate, top with the parmesan cream sauce and then add the shrimp. Drizzle some cream sauce over the shrimp. Serve immediately.