Original Creole Seasoning 
30-Minute Steakhouse Marinade 
Injected Fried Oyster Sliders with Remoulade & “Mardi Slaw” 3 Ways
Turn up the flavor with these Injected Fried Oyster Sliders with Remoulade and “Mardi Slaw” by…
Get RecipeGet ready to fall in love with these Surf and Turf Skewers with a Cajun horseradish sauce by My Diary of Us that are perfect for cooking up during the upcoming grilling months. Serve this recipe up with a big salad or throw some veggies on the grill to make an easy and delicious appetizer or dinner in no time.
Ingredients
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2 Lb. Sirloin
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1 Lb. Peeled and Deveined Shrimp
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1 Bottle Tony Chachere’s Steak Marinade
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2 Tbsp. Tony Chachere’s Original Creole Seasoning
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1 Tsp. Olive Oil
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Fresh Chives
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For the Sauce:
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1 Tbsp. Horseradish
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1/2 Cup Greek Yogurt
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2 Tbsp. Mayonnaise
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1 Tbsp. Lemon Juice
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1 Tsp. Tony Chachere’s Original Creole Seasoning
- Clear
Directions
- Cut up steak into cubes and pour the bottle of steak marinade over top and let marinate for at least 30 minutes or up to a couple of hours.
- Make sauce by combining horseradish, yogurt, mayonnaise, lemon juice, and Creole seasoning and stir to combine. Set aside in the refrigerator until ready to use.
- Season shrimp with Creole seasoning and add olive oil and toss to coat shrimp thoroughly.
- Preheat the grill to medium high heat.
- Skewer the steak and shrimp alternating between each until skewers are 3/4 full.
- Add the skewers to the grill and grill for 3-4 minutes on first side and then flip and cook for another 3-4 minutes until shrimp are cooked through and steak is cooked to desired doneness.
- Remove the skewers from the grill and sprinkle fresh chives over top. Serve with Cajun horseradish sauce and serve.
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