CAJUN SURF & TURF RECIPE WITH FIREBARNS GHOST – Les sauces Firebarns
Ingredients: 1 ribeye steak (RIB-EYE) Salt and pepper 12 jumbo shrimp -1 tsp. finely chopped garlic -1 tbsp. butter -2 tbsp Cajun spices -1 oz. bourbon -1/2 cup chicken broth -1 cup cream
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Cooking tools:
- Skillet
- Saucepan
- Whisk
- Tongs
- Chef's knife
- Cutting board
- Grater
- Plate
Ingredients
- 1 rib-eye steak (ribeye)
- Salt
- pepper
- 12 jumbo shrimp
- 1 C. teaspoon finely chopped garlic
- 1 C. tablespoon of butter
- 2 tbsp. Cajun Mardi Gras spices
- 1 oz bourbon
- 1/2 cup chicken broth
- 1 cup of cream
- 1/2 cup parmesan
- 4 to 5 drops of Ghost Hot Sauce
- 2 lemons
- Parsley and micro-thumbs
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