Cajun Shrimp and Salmon
A flavorful dish featuring spicy Cajun-seasoned shrimp and salmon, accompanied by creamy mashed potatoes and bright sautéed green beans, all wrapped in a luxurious garlic cream sauce.
Ingredients
For the Seafood
- 4 large shrimp, peeled and deveined
- 2 6 oz salmon fillets, skin on or off depending on preference
- 2 tablespoons Cajun seasoning (paprika, cayenne, garlic powder, onion powder, thyme, oregano)
- 1 tablespoon olive oil
- 1 tablespoon butter (for searing the seafood)
For the Garlic Cream Sauce
- 1 tablespoon butter (for sautéing garlic and creating the base for the 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
For the Mashed Potatoes
- 4 medium russet potatoes, peeled and cut into chunks
- 1/2 cup milk
- 1/4 cup butter
- Salt and pepper, to taste
For the Green Beans
- 1 pound fresh green beans, trimmed
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
For Serving (optional)
- Fresh herbs or lemon wedges (garnish)
Instructions
Preparation
- Peel and cut the russet potatoes into even chunks. Add them to a large pot of salted water and bring to a boil over high heat.
- Boil for 15–20 minutes, or until fork-tender and easily pierced with a knife, then drain.
- Return potatoes to the pot and mash with a potato masher or hand mixer. Add 1/4 cup butter and 1/2 cup milk while mashing until creamy. Season with salt and pepper.
Cooking the Seafood
- Pat the shrimp and salmon dry with paper towels to remove excess moisture. Season both sides generously with Cajun seasoning.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook 2–3 minutes per side, until pink and opaque. Remove shrimp and set aside.
- In the same skillet, add 1 tablespoon butter and let it melt. Add salmon fillets, skin side down if applicable, and cook 4–5 minutes per side until cooked through and flaky. Remove and set aside with the shrimp.
Making the Garlic Cream Sauce
- In the skillet used for the seafood, melt 1 tablespoon butter over medium heat. Add 3 cloves minced garlic and sauté 1–2 minutes until fragrant and golden.
- Add 1 cup heavy cream, 1/4 cup chicken broth, 1 teaspoon Dijon mustard, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon smoked paprika. Stir and bring to a gentle simmer for 4–5 minutes until slightly thickened.
Combining Seafood with Sauce
- Return the cooked shrimp and salmon to the skillet with the sauce. Spoon sauce over the seafood and let everything simmer together for 2–3 minutes to meld flavors.
Cooking and Sautéing the Green Beans
- Bring a large pot of salted water to a boil. Add the trimmed green beans and cook 3–4 minutes until tender-crisp. Drain and set aside.
- In a separate skillet, melt 2 tablespoons butter over medium heat. Add 2 cloves minced garlic and 1/4 teaspoon red pepper flakes if using; sauté 1–2 minutes until fragrant.
- Add the drained green beans and toss to coat, sautéing 3–4 minutes until slightly caramelized and heated through. Season with salt and pepper.
Plating and Serving
- 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 mashed potatoes. Place a portion of sautéed green beans on the side and garnish with fresh herbs or lemon wedges if desired.
Notes
Keep the potatoes warm by covering the pot and setting it off the heat while you finish the rest of the meal. Serve immediately to enjoy the best texture contrast between the warm sauce and tender seafood.