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Cajun Shrimp and Salmon with Garlic Cream Sauce

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A delicious Cajun-seasoned shrimp and salmon dish served with a rich garlic cream sauce over buttery mashed potatoes, perfect for impressing guests or a cozy family dinner.

Ingredients

Scale
  • 4 large shrimp, peeled and deveined
  • 2 salmon fillets (6 oz each), skin on or off
  • 2 tablespoons Cajun seasoning
  • 1 tablespoon olive oil
  • 1 tablespoon butter (for cooking seafood)
  • 1 tablespoon butter (for cream sauce)
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/4 cup chicken broth
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon 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 the potatoes
  • 1 pound fresh green beans, trimmed
  • 2 tablespoons butter (for sautéing green beans)
  • 2 cloves garlic, minced (for green beans)
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Boil potatoes in salted water for 15-20 minutes until fork-tender. Drain, mash with milk and 1/4 cup butter, and season with salt and pepper.
  2. Season shrimp and salmon with Cajun seasoning. Sear shrimp in olive oil for 2-3 minutes per side, then set aside. Sear salmon for 4-5 minutes per side until it flakes easily, then set aside with shrimp.
  3. For the garlic cream sauce, melt butter in the same skillet, sauté garlic until golden, and add cream, broth, mustard, smoked paprika, salt, and pepper. Simmer until thickened.
  4. Return shrimp and salmon to the skillet, spoon sauce over them, and simmer together to meld flavors for 2-3 minutes.
  5. Blanch green beans for 3-4 minutes, then sauté with garlic and red pepper flakes in butter until caramelized.
  6. Plate potatoes, top with seafood, spoon sauce over, and arrange green beans on the side. Garnish as desired and serve immediately.

Notes

Use Yukon Gold potatoes for creamier mash. Frozen shrimp can be used if thawed prior to cooking.

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