Mother’s Day Surf and Turf

Happy Mother’s Day to mothers everywhere. Let’s hope this year, we can gathered together to celebrate the beauty of motherhood. Motherhood is so much more that a biological connection. While blood may be thicker than water, love is as solid as a rock.

Since August, we’ve been dealing with a lot of new firsts. First Christmas since our Boo Bear went home to heaven. Now a first Mother’s Day. It was Boo who transformed me into a mother. I know that Boo has moved on, yet I cannot bring myself to scatter her ashes as she requested. Not a day goes by that I don’t sit and talk with her. And I can hear her answer in my head.

People have said when I am ready I will let her go. Are any of us ever ready to say goodbye to those we love? As a woman of faith, I know we will meet again. As a believer, I offer up my pain to God. And there is comfort in knowing He is holding my child today.

You don’t have to give birth to be a mother. The heart of a mother is a gift from God. Reach out today to all the mothers in your life and give thanks for the roles each played. Perhaps they were relatives or teachers or neighbors. Look around. See how many women have touched your life on your journey thus far. All gifts. We are gifts to one another. Precious gifts.

Wishing you all a wonderful day. Enjoy.

Cajun Surf and Turf
2 Rib Eye Steaks
Salt to taste
Cajun seasoning to taste
6 Garlic Cloves
2 tablespoon Parsley
1 Lemon
8 oz large Shrimp
2 tablespoons Oil
2 tablespoons Butter
1/4 cup White Wine
1 cup Heavy Cream
2 teaspoons Dijon Mustard
1 tablespoon Cajun Seasoning
1/4 cup Parmesan Cheese
1 tablespoon Lemon Juice

Remove steaks from refrigerator, trim as necessary and season to taste with salt and Cajun Seasoning. Let rest on counter until ready to cook.

Peel and chop garlic, set aside. Snip parsley, set aside. Cut lemon into wedges, set aside.

Clean, peel and devein shrimp. Lightly sprinkle shrimp with Cajun seasoning. Set aside and keep cold until ready to cook.

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. Remove, tent and let rest.

Reduce the heat to medium, melt the butter into the pan, swirling to coat bottom. Add the shrimp, cook about 2 minutes per side or just until pink. Remove shrimp and set aside, tented.

Add garlic to the empty skillet and cook until fragrant, about a minute. Add the wine to deglaze, scraping up any brown bits from the bottom with a wooden spoon as the wine sizzles. Add the cream, Dijon mustard and additional Cajun seasoning as desired. Bring mixture to a boil, let simmer for a minute.

Add cheese and continue to simmer until cheese has melted into the sauce. Add lemon juice; return shrimp briefly to the skillet to warm.

Plate steaks, spoon some sauce over the steak, top with shrimp and any remaining sauce. Garnish with parsley and a lemon wedge.

Serve this beautiful steak with warm bread, a crisp salad and a bottle of wine for an evening Mom will never forget.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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