Top Quality Tack By Buckaroo Leather

Saturday, September 4, 2010

Rio Grande Stuffed Steak

This recipe originally contained crawfish caught in the Rio Grande River, near Socorro, New Mexico. Since it is easier for most people to acquire shrimp, they are used here in place of the crawfish.
2 - 8 oz round tip steaks
6 fresh jumbo shrimp
2 green onions
1 clove garlic
1 medium lemon
1Tbl sesame oil
½ pt cream
¼ c Chablis
½ tsp cayenne pepper
1 tsp dried chopped cilantro
1 tsp honey
½ tsp salt
2 Tbl cornstarch
Preheat oven to 350. Dice onion and garlic. Squeeze juice out of 1/2 of the lemon. Sauté onion and garlic in sesame oil until clear. Add 1/2 cup cream, Chablis, pepper, cilantro, honey, lemon juice and salt. Bring to a low boil, stirring constantly. Remove from heat when mixture begins to boil. Shell and clean shrimp. Place three shrimp on each steak. Spoon 1 tsp of sauce on each shrimp. Roll steaks and secure with toothpicks. Slice other half of lemon, placing the slices on top of the steaks. Top each steak with I tsp of sauce. Bake for twenty minutes at 350. When steaks have been baking for eighteen minutes, place the remaining sauce over medium heat. Blend cornstarch with remaining cream and stir into sauce. Continue stirring until sauce thickens and remove from heat. Pour sauce over steaks and serve.
Serves 2

If you like the recipe, the book is available at

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