This recipe combines the flavors of succulent Angus steak, tender shrimp, and vibrant bell peppers to create a delicious and satisfying meal. The steak is cooked to perfection, while the shrimp is seasoned with a blend of jerk and Creole spices for a spicy kick. The dish is further enhanced by simmering it in a flavorful broth and served over fluffy yellow rice. With its enticing aromas and mouthwatering taste, this recipe is sure to become a favorite for anyone who enjoys a fusion of Caribbean and Creole flavors.
Ingredients:
1 pound Angus steak or boneless beef tri-tip, cut into cubes
1 pound large shrimp, peeled and deveined
1 cup red and green bell peppers, diced
1 cup chicken broth or water
2 teaspoons jerk seasoning (see recipe below)
1 teaspoon Creole seasoning (see recipe below)
1 teaspoon salt
1 teaspoon cracked black pepper
1/8 teaspoon honey
1 tablespoon butter
1 tablespoon oil
Yellow rice (use Mahatma brand)
For the Jerk Seasoning:
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon dried thyme
1 teaspoon ground allspice
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
For the Creole Seasoning:
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried oregano
1 tablespoon dried thyme
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
Directions:
Heat oil in a large pan over medium-high heat. Add the steak cubes and cook undisturbed for 3 minutes. Gently flip the cubes in the pan until browned on all sides, about 7-8 minutes. Remove the steak from the pan and set aside.
Season the shrimp with the jerk and Creole seasonings, blending them well. The shrimp should start to turn red in color. Add the butter to the pan, then add the shrimp. Cook for 1 minute on each side. Add the honey and cook for an additional 1 minute. Remove the shrimp from the pan, as they will finish cooking in the next step.
In the same pan, add the diced bell peppers. Cook for 3 minutes or until softened, stirring frequently to prevent burning. Add the cooked steak and shrimp back to the pan and toss to blend.
Add the chicken broth or water, along with the remaining seasonings (salt, cracked black pepper, jerk seasoning, and Creole seasoning). Lower the heat to medium-low and let the mixture simmer to enhance the flavors.
Serve the steak and shrimp mixture over white or yellow rice. Sprinkle with green onions, additional black pepper, and/or cilantro for garnish.
Note: To make the jerk seasoning, combine all the listed ingredients in a small bowl and mix well. To make the Creole seasoning, combine all the listed ingredients in another small bowl and mix well. You can store any remaining jerk and Creole seasonings in airtight containers for future use.
