Cajun Shrimp and Salmon with Garlic Cream Sauce
A culinary masterpiece that balances spicy seafood with creamy sauce and velvety potatoes, perfect for impressing guests at any gathering.
Ingredients
For the Seafood
- 4 large shrimp, peeled and deveined
- 2 fillets salmon (6 oz each), skin on or off depending on preference
- 2 tablespoons Cajun seasoning
- 1 tablespoon olive oil
- 1 tablespoon butter Add an additional tablespoon for cooking
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/4 cup chicken broth
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon smoked paprika
For the Mashed Potatoes
- 4 medium russet potatoes, peeled and cut into chunks
- 1/2 cup milk
- 1/4 cup butter
- Salt and pepper to taste
For the Green Beans
- 1 pound fresh green beans, trimmed
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Instructions
Prepare the Mashed Potatoes
- Start by peeling and cutting the russet potatoes into even chunks.
- Add them to a large pot of salted water and bring to a boil over high heat.
- Let the potatoes cook for 15-20 minutes, or until they are fork-tender.
- Drain the potatoes and return them to the pot.
- Mash the potatoes and add the butter and milk, continuing to mash until smooth.
- Season with salt and pepper to taste. Cover and set aside to keep warm.
Cook the Seafood
- Pat the shrimp and salmon fillets dry and season both sides with Cajun seasoning.
- Heat olive oil in a large skillet over medium-high heat and add the shrimp in a single layer.
- Cook shrimp for 2-3 minutes on each side until pink and opaque, then set aside.
- In the same skillet, add butter, then the salmon fillets, cooking for 4-5 minutes on each side until cooked through.
Prepare the Garlic Cream Sauce
- In the same skillet, melt 1 tablespoon of butter over medium heat and sauté minced garlic for 1-2 minutes.
- Add heavy cream, chicken broth, Dijon mustard, salt, black pepper, and smoked paprika, stirring to combine.
- Bring the mixture to a simmer and let cook for 4-5 minutes until it thickens slightly.
- Return the cooked shrimp and salmon to the skillet, pouring the sauce over to coat.
- Simmer together for an additional 2-3 minutes.
Cook the Green Beans
- Bring a pot of salted water to a boil and add green beans, cooking for 3-4 minutes until tender-crisp.
- Drain and set aside.
- In a skillet, melt butter over medium heat and sauté garlic and red pepper flakes for 1-2 minutes.
- Add cooked green beans, sautéing for 3-4 minutes, seasoning with salt and pepper.
Serve
- On each plate, scoop creamy mashed potatoes as a base, topping with salmon and shrimp.
- Drizzle garlic cream sauce over the seafood and potatoes.
- Add portions of sautéed green beans, garnishing with herbs or lemon wedges if desired.
- Serve immediately and enjoy.
Notes
For variations, adjust seasoning levels to taste. Consider using fresh herbs for more flavor, and try substitutions for lighter options.