Description
A flavorful and hearty dish, Cajun Salmon and Shrimp features Cajun-seasoned seafood cooked to perfection and smothered in a creamy, slightly spicy Cajun sauce with melted Monterey Jack cheese and fresh spinach. This dish is perfect for a dinner with a kick, and pairs wonderfully with mashed potatoes and a vegetable of your choice!
Ingredients
- For the Cajun Cream Sauce:
- 5 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 2 teaspoons Cajun seasoning
- 1 teaspoon paprika
- 1 cup (238 g) heavy cream
- 1 cup (8 ounces / 240 g) chicken broth
- 1 cup (113 g) Monterey Jack cheese, shredded
- 2 cups (60 g) fresh baby spinach
- For the Seafood:
- 4 salmon fillets (4 ounces each), skin removed
- 1 pound Jumbo shrimp, raw (thawed if frozen), peeled, deveined, tail on
- 2 tablespoons Cajun seasoning, divided
- 2 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- Chopped parsley, for garnish
Instructions
- Make the Cajun Cream Sauce: In a large skillet, melt the butter over medium heat. Add the flour, Cajun seasoning, and paprika to the skillet and whisk to combine. Cook for 1 minute to toast the flour and spices. Pour in the heavy cream and chicken broth, whisking until smooth and well combined. Bring the mixture to a simmer. Reduce the heat to low and continue simmering for 10 minutes or until the sauce thickens. Stir occasionally.
- Prepare the Seafood: Season the salmon fillets with half of the Cajun seasoning. In a separate skillet, heat 1 tablespoon of butter and 1 tablespoon of vegetable oil over medium heat. Once the butter has melted, add the salmon fillets to the pan. Cook for 3-4 minutes on each side, or until the salmon is fully cooked through (internal temperature should reach 145°F). Remove the salmon from the skillet and set aside on a plate, tented with foil to keep warm. Season the shrimp with the remaining Cajun seasoning. Add the shrimp to the skillet and cook for 2-3 minutes on each side, or until they turn pink and opaque. Remove from heat and set aside.
- Finish the Cajun Cream Sauce: To the simmering sauce, add the shredded Monterey Jack cheese and spinach. Stir until the cheese has melted and the spinach has wilted (about 3-5 minutes).
- Combine Seafood with Sauce: Add the cooked salmon fillets and shrimp to the sauce, gently spooning the sauce over the seafood to coat. Let the seafood warm through in the sauce for about 2-3 minutes.
- Serve: Garnish with freshly chopped parsley and serve immediately. For a complete meal, serve the Cajun Salmon and Shrimp with a side of mashed potatoes and a vegetable of your choice.
Notes
- Spice Level: Adjust the amount of Cajun seasoning if you want to tone down or increase the heat.
- For Extra Flavor: You can add garlic to the cream sauce for more depth of flavor.
- Substitute Shrimp: If you don’t have shrimp, you can use any other seafood like scallops or tilapia fillets.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 50g
- Cholesterol: 145mg
