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Cajun Shrimp and Salmon with Garlic Cream Sauce

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A flavorful Cajun shrimp and salmon dish served with creamy garlic sauce over mashed potatoes and green beans.

Ingredients

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  • 4 large shrimp, peeled and deveined
  • 2 salmon fillets, 6 oz each
  • 2 tablespoons Cajun seasoning
  • 1 tablespoon olive oil
  • 1 tablespoon butter for searing seafood
  • 1 tablespoon butter for the sauce
  • 3 cloves garlic, minced for sauce
  • 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
  • 4 medium russet potatoes, peeled and cut into chunks
  • 1/2 cup milk
  • 1/4 cup butter for mashed potatoes
  • Salt and pepper for potatoes to taste
  • 1 pound fresh green beans, trimmed
  • 2 tablespoons butter for green beans
  • 2 cloves garlic, minced for green beans
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Peel and cut potatoes into even chunks. Place in a large pot with salted cold water. Bring to a boil over high heat.
  2. Cook the potatoes 15 to 20 minutes until fork tender. Drain well.
  3. Return potatoes to the pot. Mash with a potato masher or hand mixer until smooth.
  4. Add 1/4 cup butter and 1/2 cup milk. Mash until creamy. Season with salt and pepper. Cover and keep warm.
  5. Pat shrimp and salmon dry with paper towels. Season both sides generously with Cajun seasoning.
  6. Heat 1 tablespoon olive oil in a large skillet over medium high heat. Add shrimp in a single layer. Sear 2 to 3 minutes per side until pink and opaque. Remove and set aside.
  7. In the same skillet, add 1 tablespoon butter. Place salmon fillets skin side down if using skin. Cook 4 to 5 minutes per side until cooked through and flaky. Remove and set aside with shrimp.
  8. Lower heat to medium and melt 1 tablespoon butter in the skillet. Add 3 cloves minced garlic and sauté 1 to 2 minutes until fragrant and lightly golden.
  9. Pour in 1 cup heavy cream and 1/4 cup chicken broth. Stir in 1 teaspoon Dijon mustard, 1/4 teaspoon smoked paprika, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a gentle simmer.
  10. Let the sauce thicken 4 to 5 minutes, stirring occasionally. Add more chicken broth if the sauce gets too thick. Taste and adjust seasoning.
  11. Return shrimp and salmon to the skillet. Spoon sauce over the seafood and simmer 2 to 3 minutes to warm through.
  12. Meanwhile, bring a pot of salted water to a boil for green beans. Cook green beans 3 to 4 minutes until tender crisp. Drain.
  13. In another skillet, melt 2 tablespoons butter over medium heat. Add 2 cloves minced garlic and 1/4 teaspoon red pepper flakes if using. Sauté 1 to 2 minutes.
  14. Add green beans and toss 3 to 4 minutes until slightly caramelized and heated through. Season with salt and pepper.
  15. To plate, scoop mashed potatoes onto each plate. Top with a salmon fillet and 2 shrimp. Spoon garlic cream sauce over the seafood and potatoes. Add green beans on the side and garnish with lemon wedges or fresh herbs if desired.

Notes

Swap Yukon Gold potatoes for a creamier mash. Use dairy-free cream alternatives for lactose intolerance. Reduce Cajun seasoning for milder heat.

Nutrition

Find it online: https://www.simplefamilydishes.com/creamy-cajun-shrimp-and-salmon-2/