Shrimp Stuffed Ribeye
By
Patrick Johnson
@pwjohnso
1
I originally made these sinful steaks for some friends who transferred to the midwest and were missing the flavors of the gulf coast. The kicker? We had them for Thanksgiving dinner.
I have made them several times since and even entered them into the ribeye portion of a cookoff. They were a hit winning first place.
I have made them several times since and even entered them into the ribeye portion of a cookoff. They were a hit winning first place.
Ingredients
- 1 c
- medium shrimp, peeled and uncooked
- 1/4 c
- green bell pepper
- 4
- ribeye steaks, bone in, approximately 1 1/2-2 inches thick
- 1 c
- italian dressing
- 1/4 c
- yellow onion, finely diced
- 1 Tbsp
- garlic
- 1 tsp
- cajun seasoning (see recipe in "the basics")
- 1 Tbsp
- worcestershire sauce
How to Make Shrimp Stuffed Ribeye
- 1Grind shrimp, bell pepper, onion, garlic and salt and pepper in food processor until consistency of paste.
- 2With a small knife, cut a slit in each steak creating a cavity in each steak to hold the shrimp mixture. Take care not to puncture the steak except for the entry point.
- 3Stuff steaks with shrimp mixture securing with two toothpicks. Season with Cajun seasoning and marinade with dressing and Worcestershire for a minimum of 2 hours; turning at least halfway through the process
- 4Grill on each side for about 10 minutes each. Finish in oven on 350 for about 20 minutes.
Alternatively, give the shrimp mixture a quick saute to cook the shrimp prior to stuffing. Then cook the steaks to desired doneness on grill.
