Cajun Salmon and Shrimp (Print-Friendly Format)
Salmon and shrimp pan-seared in Cajun cream, finished with cheese and spinach for a flavorful main.
# Required Ingredients:
→ Cajun Cream Sauce
01 -
5 tablespoons unsalted butter
02 -
1 tablespoon all-purpose flour
03 -
2 teaspoons Cajun seasoning
04 -
1 teaspoon paprika
05 -
238 grams heavy cream
06 -
240 grams chicken broth
07 -
113 grams Monterey Jack cheese, shredded
08 -
60 grams fresh baby spinach
→ Seafood
09 -
4 salmon fillets (113 grams each), skin removed
10 -
454 grams jumbo shrimp, raw, thawed if frozen, peeled, deveined, tail on
11 -
2 tablespoons Cajun seasoning, divided
12 -
2 tablespoons unsalted butter
13 -
1 tablespoon vegetable oil
14 -
Fresh parsley, chopped, for garnish
# How to Make It:
01 -
Melt butter in a large skillet over medium heat. Sprinkle in flour, Cajun seasoning, and paprika. Whisk thoroughly and cook for 1 minute.
02 -
Gradually pour in heavy cream and chicken broth while whisking to combine. Bring to a simmer; reduce heat to low and continue simmering for 10 minutes, stirring occasionally until thickened.
03 -
While sauce simmers, season salmon fillets evenly with half the Cajun seasoning.
04 -
Heat butter and oil in a separate skillet over medium heat. Add salmon fillets and cook 3-4 minutes per side, or until the center is fully opaque and an internal temperature of 63°C is reached. Remove and tent lightly to keep warm.
05 -
Season shrimp with remaining Cajun seasoning. Add to the same skillet and cook 2-3 minutes per side, until pink and opaque. Remove from heat and set aside.
06 -
Stir shredded Monterey Jack cheese and fresh baby spinach into the Cajun cream sauce. Simmer gently for 3-5 minutes, stirring until cheese is melted and spinach is wilted.
07 -
Nestle salmon and shrimp into the sauce. Garnish with freshly chopped parsley. Serve immediately.
# Additional Information:
01 -
For optimal presentation, serve with mashed potatoes and a seasonal vegetable. Ensure shrimp and salmon are not overcooked for best texture.