Description
This Cajun Shrimp and Salmon recipe features succulent seafood seasoned with a flavorful blend of spices, cooked to perfection in a garlic cream sauce. Served alongside creamy mashed potatoes and tender green beans, this dish offers a delightful balance of spicy, creamy, and fresh flavors perfect for a comforting dinner.
Ingredients
Scale
Seafood and Seasoning
- 1 pound shrimp, peeled and deveined
- 2 salmon fillets
- 1 tablespoon olive oil
- 1 tablespoon Cajun seasoning
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Garlic Cream Sauce
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup Parmesan cheese, grated
- 1 tablespoon fresh parsley, chopped
Mashed Potatoes
- 4 medium potatoes, peeled and diced
- 1/2 cup milk
- 1/4 cup butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Green Beans
- 2 cups fresh green beans, trimmed
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to have it ready for any finishing touches or warming if needed.
- Mix Seasonings: In a small bowl, combine Cajun seasoning, garlic powder, paprika, onion powder, salt, and black pepper to create a flavorful spice blend.
- Season Seafood: Rub the Cajun seasoning evenly over the peeled shrimp and salmon fillets to ensure every bite is flavorful.
- Heat Oil: Warm olive oil in a large skillet over medium-high heat to prepare for searing seafood.
- Cook Salmon Skin-Side Down: Place salmon fillets skin-side down in the hot skillet and cook for 3-4 minutes until the skin crisps up beautifully.
- Flip Salmon: Turn the salmon fillets over and cook for another 3-4 minutes until the salmon is opaque and cooked through.
- Set Salmon Aside: Remove cooked salmon from the skillet and place it on a plate to rest.
- Cook Shrimp: Using the same skillet, add the shrimp and cook for 2-3 minutes per side until they turn pink and opaque.
- Set Shrimp Aside: Remove shrimp from the skillet and place them with the cooked salmon.
- Melt Butter: Add butter to the skillet and melt over medium heat to prepare for the sauce.
- Sauté Garlic: Add minced garlic to the butter in the skillet and cook for about 1 minute until fragrant.
- Add Cream and Broth: Pour in heavy cream and chicken broth, stirring to combine with the garlic butter.
- Simmer Sauce: Bring the sauce to a gentle simmer and cook for 5-7 minutes to reduce slightly and thicken.
- Add Parmesan: Stir in grated Parmesan cheese until melted and the sauce becomes creamy.
- Return Seafood to Sauce: Place the cooked shrimp and salmon back in the skillet, spooning sauce over them.
- Simmer on Low: Reduce heat to low and let the seafood simmer gently in the garlic cream sauce to meld flavors while preparing sides.
- Boil Potatoes: Place diced potatoes in a large pot and cover with water; bring to a boil and cook for 10-12 minutes until tender.
- Drain and Mash Potatoes: Drain potatoes and return to pot; add milk, butter, salt, and black pepper, mashing until smooth and creamy.
- Keep Potatoes Warm: Set mashed potatoes aside, keeping them warm for serving.
- Boil Green Beans: Bring another pot of water to a boil, add green beans and cook for 4-5 minutes until tender but still crisp and bright green.
- Drain Green Beans: Drain and set aside.
- Plate Dish: Spoon mashed potatoes on plates, top with salmon fillet and shrimp, then spoon garlic cream sauce over the seafood.
- Add Green Beans: Arrange green beans on the side of each plate as a fresh, vibrant vegetable component.
- Garnish and Serve: Sprinkle fresh parsley over the top for a pop of color and serve immediately to enjoy the full flavors.
Notes
- Ensure shrimp are peeled and deveined for the best texture.
- Adjust Cajun seasoning to your preferred spice level.
- Use fresh parsley for garnish to add freshness and color.
- Heavy cream can be substituted with half-and-half for a lighter sauce but will be less rich.
- To keep mashed potatoes warm longer, cover with a lid or foil.
- Be careful not to overcook green beans to retain their crunch and vibrant color.
