Cajun Shrimp and Salmon with Garlic Cream Sauce
A delicious and visually stunning meal combining succulent shrimp and salmon with a rich garlic cream sauce, served alongside creamy mashed potatoes and fresh green beans.
Ingredients
For the Seafood
- 4 large large shrimp, peeled and deveined
- 2 fillets salmon (6 oz each), skin-on or skin-off based on preference
- 2 tablespoons Cajun seasoning
- 1 tablespoon olive oil
- 2 tablespoons butter
For the Garlic Cream Sauce
- 3 cloves garlic, minced
- 1 cup heavy cream
- ¼ cup chicken broth
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon smoked paprika
For the Mashed Potatoes
- 4 medium russet potatoes, peeled and cut into chunks
- ½ cup milk
- ¼ cup butter
- to taste Salt and pepper
For the Green Beans
- 1 pound fresh green beans, trimmed
- 2 tablespoons butter
- 2 cloves garlic, minced
- ¼ teaspoon red pepper flakes (optional)
- to taste Salt and pepper
Instructions
Preparation
- Begin by gathering all your ingredients. A clean workspace leads to a smoother cooking experience. Ensure you have all your ingredients measured and ready to go.
- Wash, peel, and cut the russet potatoes into even chunks. This ensures they cook uniformly. Place them in a large pot and cover with salted water. Bring the pot to a boil over high heat.
Cooking the Potatoes
- Once boiling, reduce the heat to a medium simmer. Allow the potatoes to cook for 15-20 minutes until fork-tender.
- After draining the potatoes in a colander, return them to the pot. Use a potato masher or hand mixer to mash the potatoes until smooth. Gradually add the butter and milk, continuing to mash until creamy. Season with salt and pepper to taste.
Seafood Preparation
- While the potatoes are cooking, pat the shrimp and salmon dry with paper towels. Generously season both sides with the Cajun seasoning.
Cooking the Seafood
- In a large skillet, heat the olive oil over medium-high heat. Once hot, add the shrimp in a single layer. Cook for about 2-3 minutes on each side until they turn pink and opaque.
- Remove the shrimp from the skillet and set aside.
- In the same skillet, add the butter and allow it to melt. Add the salmon fillets, skin side down if they have skin. Sear for 4-5 minutes on each side until cooked through and flaky.
- Remove from the skillet alongside the shrimp.
Making the Sauce
- In the same skillet, melt another tablespoon of butter. Add minced garlic and sauté for 1-2 minutes until fragrant.
- Pour in the heavy cream, chicken broth, Dijon mustard, salt, black pepper, and smoked paprika. Stir well and let the sauce simmer for 4-5 minutes until it thickens slightly.
Combining Everything
- Once the sauce is ready, return the shrimp and salmon fillets to the skillet. Spoon the sauce over the seafood to coat it well, and allow everything to simmer together for an additional 2-3 minutes.
Cooking the Green Beans
- Bring a pot of salted water to a boil. Add the green beans and cook for 3-4 minutes until tender-crisp.
- Drain them and set aside. In the same skillet, melt 2 tablespoons of butter over medium heat. Sauté the minced garlic and red pepper flakes (if using) until fragrant, about 1-2 minutes.
- Toss in the green beans and sauté for 3-4 minutes until they are caramelized.
Notes
This dish is versatile and can be adapted for different dietary preferences, using substitutions like coconut cream for a dairy-free option or tofu for a plant-based meal. Store leftovers in airtight containers for up to 3 days in the refrigerator.