Description
This dish combines the rich flavors of Cajun cuisine with seafood, featuring shrimp and salmon in a creamy garlic sauce that elevates ordinary meals.
Ingredients
- 4 large shrimp, peeled and deveined
- 2 salmon fillets (6 oz each), skin on or off
- 2 tablespoons Cajun seasoning
- 1 tablespoon olive oil
- 2 tablespoons butter (1 for seafood, 1 for 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 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 potatoes)
- 1 pound fresh green beans, trimmed
- 2 cloves garlic, minced (for green beans)
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Instructions
- Place the peeled and cut russet potatoes into a large pot of salted water. Bring to a boil and cook for 15-20 minutes until fork-tender. Drain and mash with butter and milk. Season with salt and pepper. Keep warm.
- Pat the shrimp and salmon dry, then coat them with Cajun seasoning.
- Heat olive oil in a large skillet over medium-high heat, add shrimp and cook for 2-3 minutes on each side. Remove and set aside.
- In the same skillet, add butter and cook salmon fillets for 4-5 minutes on each side until cooked through.
- In the same skillet, melt another tablespoon of butter, add minced garlic, and sauté until fragrant. Stir in heavy cream, chicken broth, Dijon mustard, salt, black pepper, and smoked paprika. Simmer for 4-5 minutes until thickened.
- Return shrimp and salmon to the skillet, spoon sauce over, and simmer for 2-3 minutes.
- In a separate pot, boil green beans for 3-4 minutes until tender-crisp. Drain and set aside.
- In a skillet with butter, sauté garlic and optional red pepper flakes, then toss in green beans.
- Plate mashed potatoes, top with seafood, spoon garlic cream sauce over, and serve green beans on the side.
Notes
Consider adding a splash of lemon juice just before serving to brighten the flavors. This dish pairs well with a salad or fresh bread.