Cajun-Rubbed Triangle Steaks with Shrimp & Remoulade

Today, we are celebrating six years in this blogging journey!

It has without a doubt been a full six years...good times and bad...sickness and health.  Successful new recipes and challenges, along with some not-so-terrific epic failures in the kitchen.

My motto has always been though, "Begin Each Day With A Grateful Heart".  Through everything that has happened and I have experienced the past six years, I am forever truly grateful.

If someone ever asks you how your day was, I have a rule to live by..."every day is a good day...some are just better than others".

Here's to wishing you a year ahead full of good days and blessings!

Cajun Rubbed Triangle Steaks with Shrimp and Remoulade

Courtesy of Cuisine At Home, August 2019

For The Remoulade:

1/2 cup (each) chopped red bell pepper and mayonnaise

1/4 cup (each) chopped scallions and Dijon mustard

2 Tbl (each) chopped shallots and fresh parsley

1 Tbl (each) fresh lemon juice and honey

salt to taste

For The Steaks and Rub:

1 Tbl (each) celery salt, garlic powder, and sweet paprika

1-1/2 tsp (each) onion powder, dried oregano, and dried thyme

1 tsp kosher salt

1/2 tsp (each) cayenne pepper and black pepper

4 triangle (aka tri-tip) steaks (6-8 oz. each)

For The Shrimp:
8 ounces jumbo shrimp, peeled and deveined

1 Tbl fresh lemon juice

2 tsp olive oil

Preheat grill to medium-high.  Brush grill grate with oil.

Mince red bell pepper, mayonnaise, chopped scallions, Dijon mustard, chopped shallots, fresh parsley, fresh lemon juice, and honey in a food processor for the remoulade; season with salt, then chill until ready to serve.

Combine celery salt, garlic powder, sweet paprika, onion powder, dried oregano, dried thyme

kosher salt, cayenne pepper, and black pepper.  Rub seasoning mix on all sides of steaks.

Toss shrimp with 1 Tbl lemon juice and oil; season with salt and black pepper.

Grill steaks, covered, 3 minutes per side for medium-rare; transfer to a plate, tent with foil, and let rest 5 minutes.  Grill shrimp, uncovered 2 minutes per side; transfer to a cutting board and chop.  

Serve steaks with remoulade and shrimp.

Enjoy with a fresh Caesar salad and full bodied Cabernet wine.  Cheers!

One Year Ago: No Post

Two Years Ago: Peaches & Cream Prosecco Cake

Three Years Ago: One Skillet Tuscan Chicken

Four Years Ago: Lemon-Blackberry Olive Oil Cake

Five Years Ago: Fry Sauce

Six Years Ago: For Yesterday, Today and Tomorrow