My biological father passed away exactly one month before I came to this world. Life has compensated me by surrounding me with great men who stepped in and filled the father figure role. I am forever blessed for my amazing uncles and my two wonderful brothers, who are now excellent fathers.
To celebrate Father’s Day, my daughters and I decided to treat my husband with his favorite dish. We made him spicy Cajun surf and turf which we served with roasted potatoes and sautéed green beans.
When you have three girls in the kitchen it can be pleasantly chaotic and taking pictures can be challenging. Well, I did my best to take a few.
Here is how we prepared our spicy Cajun surf and turf.
3 to 4 tbsp of Cajun seasoning
1 tsp paprika
1 tsp red pepper flakes
1 lb. shrimp
1 tbsp of butter
1 red bell pepper sliced
2 yellow bell peppers sliced
1 onion sliced
½ cup of white wine
¼ cup heavy cream
1 tbsp of garlic powder
1 tsp ground mustard
1 tsp garlic parmesan
½ cup of chicken broth
2 tbsp of olive oil
1 tbsp of lemon juice
Salt and pepper
Preheat the oven to 475 degrees
Rub the tenderloin with the seasoning (Cajun seasoning, paprika, pepper flakes, salt, and pepper) Spread the butter on top. Place in the oven for 30 minutes.
Heat a skillet over medium-high heat. Add one tbsp of Olive oil. Add the onions, the bell peppers, the ground mustard, garlic parmesan powder, and the garlic powder. Cook them for about 5 minutes. Remove them from the skillet and put them on the side.
Pour the wine and the chicken broth on the skillet. Cook for about 3 minutes. Reduce the heat to medium-low and add the cream. Cook the sauce for another 2 minutes. Adjust the seasoning to taste.
Then add the onions and bell peppers to the sauce. Stir and cook for another 2 minutes.
Add the other tablespoon of olive to another skillet over high heat.
Add the shrimp, add some Cajun spice, the lemon juice, and pepper flakes. Cook for 2 minutes and set aside.
After the 30 minutes, remove the tenderloin from the oven, and rest it for about 5 to 10 minutes.
Slice the tenderloin, place them in the serving dish. Add the onions mixture on one side, and the shrimp on the other side.
I wish all the amazing fathers out there a blessed Father’s Day!