Description
A vibrant Cajun dish featuring perfectly seasoned shrimp and salmon in a creamy garlic sauce, served with creamy mashed potatoes and sautéed green beans.
Ingredients
- 4 large shrimp, peeled and deveined
- 2 salmon fillets (6 oz each)
- 2 tablespoons Cajun seasoning
- 1 tablespoon olive oil
- 2 tablespoons butter (one for seafood, one for garlic 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 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 (to taste)
- 1 pound fresh green beans, trimmed
- 2 tablespoons butter (to sauté green beans)
- 2 cloves garlic, minced (for green beans)
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Peel and chop the russet potatoes into equal chunks. Add them to a large pot of salted water and bring the water to a boil over high heat. Cook the potatoes for 15-20 minutes until they become fork-tender.
- Drain the cooked potatoes in a colander and return them to the pot. Use a potato masher or hand mixer to mash the potatoes until smooth.
- While mashing, add 1/4 cup butter and 1/2 cup milk. Continue until the mixture is creamy and season generously with salt and pepper to taste. Cover the mashed potatoes to keep warm.
- Pat the shrimp and salmon fillets dry with paper towels. Generously season them with Cajun seasoning.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes on each side until they turn pink and opaque. Once done, remove the shrimp and set them aside.
- In the same skillet, melt 1 tablespoon of butter. Add the salmon fillets, skin side down if applicable, and cook for 4-5 minutes on each side until cooked through. Remove the salmon and set it aside with the shrimp.
- Still in the same skillet, melt 1 tablespoon of butter over medium heat. Add the minced garlic and sauté for about 1-2 minutes until golden.
- Pour in the heavy cream, chicken broth, Dijon mustard, salt, black pepper, and smoked paprika. Stir the ingredients together and allow the mixture to come to a simmer. Cook for 4-5 minutes until the sauce thickens slightly.
- Return the shrimp and salmon to the skillet, spooning the sauce over the seafood. Let it simmer for an additional 2-3 minutes.
- In a separate large pot of salted water, bring the water to a boil. Add the fresh green beans and cook them for 3-4 minutes until they are tender-crisp. Drain and set aside.
- In another skillet, melt butter over medium heat, then add minced garlic and red pepper flakes. Sauté for 1-2 minutes until fragrant.
- Toss the cooked green beans in the garlic-butter mixture, seasoning them with salt and pepper to taste. Sauté for 3-4 minutes until the green beans are slightly caramelized.
- To serve, place a generous scoop of creamy mashed potatoes on each plate. Top with a salmon fillet and a few Cajun shrimp. Spoon the rich garlic cream sauce over both the seafood and the potatoes, then arrange sautéed green beans on the side.
Notes
Serve with freshly chopped parsley for garnish and consider pairing with a fresh salad or crusty bread.