Surf & Turf with Creamy Garlic Sauce
Perfectly seared filet mignon and buttery shrimp drizzled in a rich, peppery garlic cream sauce—topped with fresh parsley and served with pan-seared elegance. A luxurious, steakhouse-inspired plate at home!

Ingredients

For the Surf & Turf:
● 2 filet mignon steaks (about 6 oz each)
● 8 large shrimp, peeled and deveined
● 1 tbsp olive oil
● 1 tbsp butter
● Salt & black pepper, to taste
● Fresh parsley, chopped (for garnish)

For the Creamy Garlic Sauce:
● 2 tbsp butter
● 4 cloves garlic, minced
● 1/2 cup heavy cream
● 1/4 cup chicken or beef broth
● 1/4 cup grated Parmesan
● 1/2 tsp cracked black pepper (or more to taste)
● Salt, to taste

Directions
1⃣ Cook Filet: Season steaks generously with salt and pepper. Sear in hot olive oil and butter over medium-high heat, 3–4 mins per side (for medium-rare). Let rest.
2⃣ Cook Shrimp: In the same pan, sear shrimp 1–2 minutes per side until opaque and golden. Set aside.
3⃣ Make Sauce: Reduce heat. Add butter and garlic to the pan. Sauté 30 seconds, then stir in cream and broth. Simmer 2–3 minutes. Add Parmesan and pepper, stirring until smooth. Season to taste.
4⃣ Assemble: Plate filet mignon, top with shrimp, and pour over garlic sauce. Garnish with chopped parsley.

Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 2
Calories: ~630 kcal per serving

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Shrimpssss

Bouillabaisse – Provençal Seafood Stew

An aromatic Mediterranean stew combining seafood, fennel, saffron, and citrus in a rich fish broth—a coastal French classic.

Ingredients (Serves 4–6):
* 500g white fish fillets (e.g., cod)
* 300g mussels or clams
* 300g shrimp
* 1 fennel bulb, sliced
* 2 tomatoes, chopped
* 1 leek, sliced
* 4 garlic cloves, minced
* Zest of 1 orange
* 1 tsp saffron threads
* 1 tsp thyme
* 1 liter fish stock
* 1 cup dry white wine
* Olive oil, salt, pepper

Instructions:
1. Sauté fennel, leek, garlic in olive oil until fragrant.
2. Add tomatoes, wine, stock, orange zest, saffron, thyme. Simmer 30 min.
3. Add seafood in stages—fish, then shrimp, mussels last. Cook until done.
4. Serve with toasted baguette and rouille sauce.

French Tip:
For extra depth, simmer fish heads and shells into the broth beforehand—or serve with a splash of Pernod for authentic anise flavor.

SUPREME SEAFOOD TRIO DEEP DISH

Ingredients:
2 cups pizza dough
½ cup shrimp, cooked & chopped
½ cup flaked crab or white fish
½ cup calamari rings or scallops
2 cloves garlic, minced
1 ½ cups shredded mozzarella + Parmesan
½ cup creamy tomato or garlic butter sauce
Optional: lemon zest & fresh parsley

Instructions:
1⃣ Press dough into deep dish pan.
2⃣ Sauté seafood briefly with garlic, layer over dough.
3⃣ Add sauce & cheeses, season to taste.
4⃣ Bake until crust is golden & cheese is bubbling.
5⃣ Top with lemon zest & parsley for a fresh finish!

Prep: 20 min | Cook: 30 min | Total: 50 min | Serves: 6

Crab & Shrimp Stuffed Salmon
Ingredients:
For the Stuffing:

4 oz (115 g) cooked shrimp, finely chopped

4 oz (115 g) lump crab meat

2 oz (60 g) cream cheese, softened

¼ cup (25 g) breadcrumbs (or crushed crackers)

2 Tbsp mayonnaise

1 green onion, finely chopped

1 clove garlic, minced

1 tsp lemon juice

½ tsp Old Bay seasoning

Salt and pepper to taste

For the Salmon:

4 salmon fillets (6 oz/170 g each), skin-on or skinless

1 Tbsp olive oil

Salt & pepper to taste

1 tsp paprika

Fresh parsley and lemon wedges for garnish

Directions:
Prepare the Stuffing

In a medium bowl, combine chopped shrimp, crab meat, cream cheese, breadcrumbs, mayonnaise, green onion, garlic, lemon juice, Old Bay seasoning, and a pinch of salt and pepper. Mix until well incorporated and set aside.

Prep the Salmon Fillets

Pat salmon fillets dry with paper towels.

Using a sharp knife, carefully cut a slit into the thickest part of each fillet to create a pocket.

Drizzle the fillets with olive oil and season the exterior with salt, pepper, and paprika.

Stuff the Salmon

Gently spoon the crab and shrimp stuffing into each salmon pocket, pressing slightly to keep the filling secure.

Bake the Salmon

Preheat oven to 375°F (190°C).

Place the stuffed salmon fillets on a lightly greased baking sheet or in a baking dish.

Bake for 18–20 minutes, or until the salmon is cooked through and flakes easily with a fork.

Serve

Garnish with freshly chopped parsley and serve with lemon wedges on the side.

Notes:
You can prepare the stuffing ahead of time and refrigerate until ready to use.

This dish pairs wonderfully with garlic butter green beans or roasted asparagus.

For a lower-carb version, replace breadcrumbs with almond flour.

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes

Let me know if you'd like a version with a cream sauce or a grilling option!