Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Carpetbagger Steaks with Shrimp Stuffing

Ingredients

6 New York Steaks, 8-10 ounces each

1/4 cup No-Stick Grilling Marinade for Beef

2 Tbl Steak Seasoning

Shrimp Stuffing

1/4 cup olive oil

1/2 lb. small fresh shrimp

2 tsp old bay

1/2 cup yellow onion, small dice

1 tsp minced garlic

2 cups shitake mushrooms, stems removed and slice thin

3/4 cup celery, small dice

1/2 cup white wine

1 Tbl fresh orange juice

1 Tbl white vinegar

1 cup fresh tomato, seeds removed, medium dice

1 cup whipping cream

1 Tbl fresh basil, chopped

1 tsp black pepper

Instructions

Brush the steaks with the marinade and let sit at room temperature for 15-20 minutes. Sprinkle both sides of the steaks with the steak seasoning. Grill over direct high heat until desired doneness is reached, approximately 8-10 minutes for medium rare. Remove steaks from the grill and allow to rest five minutes. Using a sharp knife, butterfly the steak from the outer edge along the center forming a pocket. Fill the pocket with the shrimp stuffing allowing some to spill out onto the plate. Serve immediately.

Shrimp Stuffing

Heat olive oil in a large sauté pan over high heat. Season shrimp with the Old Bay seasoning and sauté it in hot oil for 3 minutes. Add onion, garlic, mushrooms, and celery and cook 3-4 more minutes. Deglaze with white wine, add orange juice, and vinegar and allow it to reduce by half. Add tomato and heavy cream and cook until the sauce becomes thick enough to coat the back of a spoon. Stir in the basil and black pepper, and remove from heat. Keep warm until ready to fill steaks.

Yield: 6 servings

Recent Recipes

Salsa

Makes about 3 cups Place all ingredients into the bowl of a food processor with the blade attachment. Pulse several…

Read more

Pastel de Huevo

OK, so it’s a quiche. But “Mexican Quiche” just didn’t sound right. I’ve already thrown in an Italian version in this book. I don’t want to do even more to insult the Francophiles. So, we’ll just call it an egg pie. If you have a Mexican market nearby, purchase your chorizo there (unless you make your own). Substitute queso cotija or queso chihuahua for a little more depth in the flavor profile. Leftover salsa can be used for a topping on scrambled eggs or a dip with chips later in the day.

Read more

Baked Potato Quiche

I call this recipe “Comfort quiche.” It’s perfect for a cold December evening. The great thing about quiche is that it can be prepared in advance and held cold in the refrigerator or frozen up to a couple of weeks. When the holidays are hectic and the house is crowded, this quiche is perfect as a lap meal in front of the fireplace served alongside a light salad.

Read more