Description
A flavor-packed Cajun dish featuring perfectly seared shrimp and salmon enveloped in a creamy garlic sauce, served with smooth mashed potatoes and tender green beans.
Ingredients
Scale
- 4 large shrimp, peeled and deveined
- 2 salmon fillets (6 oz each)
- 2 tablespoons Cajun seasoning
- 1 tablespoon olive oil
- 2 tablespoons butter
- 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
- 1 pound fresh green beans, trimmed
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Start by peeling and cutting the russet potatoes into even chunks. Place them in a large pot of salted water and bring to a boil over high heat. Let the potatoes cook for 15-20 minutes, or until fork-tender and easily pierced with a knife.
- Once tender, drain the potatoes in a colander and return them to the pot. Begin mashing with a potato masher or hand mixer until smooth.
- While mashing, add the butter and milk. Continue mashing until the potatoes are creamy and smooth. Season with salt and pepper to taste. Cover and set aside to keep warm while you prepare the seafood and green beans.
- Pat the shrimp and salmon fillets dry with paper towels to remove excess moisture. Generously season both sides with Cajun seasoning.
- Heat the olive oil in a large skillet over medium-high heat. Once hot, add the shrimp in a single layer. Cook for 2-3 minutes on each side, until pink and opaque. Remove the shrimp from the skillet and set aside.
- In the same skillet, add the butter and let it melt. Once melted, add the salmon fillets skin-side down (if the skin is on). Cook for 4-5 minutes on each side, until cooked through and flakes easily with a fork. Remove the salmon from the skillet and set aside with the shrimp.
- In the same skillet, melt another tablespoon of butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant and golden.
- Add the heavy cream, chicken broth, Dijon mustard, salt, black pepper, and smoked paprika to the skillet. Stir to combine and bring to a simmer. Let the sauce cook for 4-5 minutes, or until it thickens slightly.
- Once thickened, taste and adjust seasoning as needed. If the sauce is too thick, add a little more chicken broth to reach your desired consistency.
- 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.
- Bring a large pot of salted water to a boil. Add the green beans and cook for 3-4 minutes, until tender-crisp. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add minced garlic and red pepper flakes (if using), and sauté for 1-2 minutes, until fragrant.
- Add the cooked green beans to the skillet, tossing to coat in the butter and garlic. Sauté for 3-4 minutes, until slightly caramelized and heated through. Season with salt and pepper to taste.
- To plate, scoop a generous portion of mashed potatoes onto each plate. Top with a salmon fillet and a few Cajun shrimp. Spoon the garlic cream sauce over the seafood and potatoes.
- Place sautéed green beans on the side and garnish with fresh herbs or lemon wedges if desired. Serve immediately and enjoy!
Notes
Feel free to use frozen shrimp if fresh isn’t available. You can also prepare the mashed potatoes and green beans in advance.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Cajun
Nutrition
- Serving Size: 1 plate
- Calories: 680
- Sugar: 6g
- Sodium: 850mg
- Fat: 34g
- Saturated Fat: 17g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 70mg