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Cajun Shrimp and Salmon with Garlic Cream Sauce
Zoey

Cajun Shrimp and Salmon with Garlic Cream Sauce, Mashed Potatoes, and Green Beans: A Flavor-Packed Dinner to Impress

This vibrant seafood dish features succulent shrimp and flaky salmon fillets, both seasoned with Cajun spices and seared to perfection. The dish is drizzled with a rich, garlicky cream sauce that adds depth and indulgence to the bold, spicy flavors. Serve it over rice or with roasted vegetables for a complete meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Calories: 550
Ingredients Method

Ingredients
  

Ingredients
  • 4 large shrimp, peeled and deveined
  • 2 pieces salmon fillets (6 oz each), skin on or off depending on preference
  • 2 tablespoons Cajun seasoning A blend of paprika, cayenne, garlic powder, onion powder, thyme, and oregano for bold, spicy flavor.
  • 1 tablespoon olive oil For searing the shrimp and salmon.
  • 1 tablespoon butter To add flavor when cooking the seafood.
  • 1 tablespoon butter For sautéing garlic and creating the base for the cream sauce.
  • 3 cloves garlic, minced Fresh garlic brings an aromatic base to the sauce.
  • 1 cup heavy cream For a rich, velvety texture.
  • 1/4 cup chicken broth To thin the sauce slightly and enhance the flavor.
  • 1 teaspoon Dijon mustard Adds a tangy flavor that complements the creaminess.
  • 1/4 teaspoon salt To taste.
  • 1/4 teaspoon freshly ground black pepper To taste.
  • 1/4 teaspoon smoked paprika For a smoky depth to the sauce.
  • 4 medium russet potatoes, peeled and cut into chunks
  • 1/2 cup milk For a smooth, creamy consistency.
  • 1/4 cup butter To add richness and flavor to the mashed potatoes.
  • Salt and pepper To taste.
  • 1 pound fresh green beans, trimmed
  • 2 tablespoons butter To sauté the green beans.
  • 2 cloves garlic, minced For flavor.
  • 1/4 teaspoon red pepper flakes (optional) For a little extra heat and flavor.
  • Salt and pepper To taste.

Method
 

Instructions
  1. Start by peeling and cutting the russet potatoes into even chunks. Add them to a large pot of salted water and bring to a boil over high heat. Let the potatoes cook for 15-20 minutes, or until they are fork-tender and can be easily pierced with a knife.
  2. Once the potatoes are tender, drain them in a colander and return them to the pot. Begin mashing the potatoes with a potato masher or a hand mixer until smooth.
  3. While mashing, add the butter and milk. Continue mashing until the potatoes are creamy and smooth. Season with salt and pepper to taste.
  4. Cover the mashed potatoes and set them aside to keep warm while you prepare the seafood and green beans.
  5. Pat the shrimp and salmon fillets dry with paper towels to remove any excess moisture. Season both sides of the shrimp and salmon fillets generously with Cajun seasoning.
  6. Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the shrimp in a single layer. Cook the shrimp for 2-3 minutes on each side, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
  7. In the same skillet, add the butter and let it melt. Once the butter is melted, add the salmon fillets, skin side down if the skin is on. Cook the salmon for 4-5 minutes on each side, or until it is cooked through and flakes easily with a fork. Remove the salmon from the skillet and set aside with the shrimp.
  8. In the same skillet used for the shrimp and salmon, melt 1 tablespoon of butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, or until fragrant and golden.
  9. Add the heavy cream, chicken broth, Dijon mustard, salt, black pepper, and smoked paprika to the skillet. Stir to combine and bring the mixture to a simmer. Let the sauce cook for 4-5 minutes, or until it thickens slightly.
  10. Once the sauce has thickened, taste and adjust seasoning as needed. If the sauce is too thick, you can add a little more chicken broth to reach your desired consistency.
  11. Once the sauce is ready, return the cooked shrimp and salmon fillets to the skillet. Spoon the sauce over the seafood to coat, and let everything simmer together for an additional 2-3 minutes.
  12. Bring a large pot of salted water to a boil. Add the green beans and cook for 3-4 minutes, or until they are tender-crisp. Drain the green beans and set them aside.
  13. In a large skillet, melt the butter over medium heat. Add the minced garlic and red pepper flakes (if using), and sauté for 1-2 minutes, or until the garlic is fragrant.
  14. Add the cooked green beans to the skillet, tossing to coat them in the butter and garlic. Sauté the green beans for 3-4 minutes, or until they are slightly caramelized and heated through. Season with salt and pepper to taste.
  15. To plate, scoop a generous portion of mashed potatoes onto each plate. Top the potatoes with a salmon fillet and a few Cajun shrimp. Spoon the garlic cream sauce over the seafood and mashed potatoes.
  16. Place a portion of sautéed green beans on the side of the plate, and garnish the dish with fresh herbs or lemon wedges if desired.
  17. Serve immediately and enjoy the explosion of bold flavors and comforting textures in this delicious meal!