Welcome to an irresistible blend of Cajun flavors with this Cajun Salmon and Shrimp recipe. Perfectly seasoned seafood paired with a creamy Cajun sauce creates a mouthwatering dish that’s both quick and easy to make. Whether you’re a seafood lover or new to Cajun cuisine, this dish is sure to become a favorite.
Introduction
This dish brings the bold, spicy flavors of Cajun cuisine right to your kitchen. With Cajun Salmon and Shrimp, you’ll enjoy a balance of heat, creaminess, and the savory taste of both salmon and shrimp, all coated in a Monterey Jack cheese sauce. It’s an ideal choice for fans of seafood and those who enjoy dishes with a little kick. With a cooking time of only 35 minutes, this dish is perfect for both weeknight dinners and special occasions. Add a side of mashed potatoes or vegetables, and you have a complete meal that will impress any guest.
Ingredients for Cajun Salmon and Shrimp
Cajun Cream Sauce:
- 5 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 2 teaspoons Cajun seasoning
- 1 teaspoon paprika
- 1 cup heavy cream (238 g)
- 1 cup chicken broth (240 g)
- 1 cup shredded Monterey Jack cheese (113 g)
- 2 cups fresh baby spinach (60 g)
Seafood:
- 4 salmon fillets (4 ounces each), skin removed
- 1 pound jumbo shrimp, peeled, deveined, tail on
- 2 tablespoons Cajun seasoning, divided
- 2 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- Parsley, chopped for garnish
Optional Substitutions:
- Swap the heavy cream for coconut cream for a dairy-free option.
- Use smoked paprika for an extra layer of flavor.
- Substitute salmon with another firm fish like cod or mahi-mahi.
How to Make Cajun Salmon and Shrimp – Step by Step
Step1: Prepare the Cajun Cream Sauce
- Melt 5 tablespoons of butter over medium heat in a skillet.
- Add 1 tablespoon of flour, Cajun seasoning, and paprika, whisking to combine.
- Gradually whisk in heavy cream and chicken broth. Bring to a simmer.
- Reduce heat and let the sauce simmer for 10 minutes until thickened.
Step2: Cook the Seafood
- Season the salmon fillets with half of the Cajun seasoning.
- Heat a separate skillet with 1 tablespoon of vegetable oil and 1 tablespoon of butter.
- Cook salmon for 3-4 minutes on each side until it reaches an internal temperature of 145°F.
- Remove the salmon and set it aside, tented to keep warm.
- Season the shrimp with the remaining Cajun seasoning and cook in the same skillet for 2-3 minutes per side.
Step3: Finalize the Sauce
- Stir shredded Monterey Jack cheese and fresh spinach into the sauce.
- Continue simmering until the cheese melts and the spinach wilts (about 3-5 minutes).
- Return the salmon and shrimp to the sauce and gently coat.
Helpful Tips for Cajun Salmon and Shrimp
- Use fresh seafood whenever possible for the best flavor. Frozen shrimp can be used, but ensure they are properly thawed.
- Don’t overcook the salmon. The key to moist, flaky salmon is pulling it off the heat as soon as it reaches 145°F.
- Adjust the spice level by controlling the amount of Cajun seasoning. For a spicier kick, add extra seasoning or cayenne pepper.
Cooking Tips for the Best Cajun Salmon and Shrimp
- Cast iron skillets are ideal for cooking both the salmon and shrimp, ensuring an even sear and perfect browning.
- To avoid a soggy texture, pat the seafood dry before seasoning and cooking.
- Add a touch of lemon juice to the sauce for a hint of acidity that cuts through the creaminess.
Serving Suggestions for Cajun Salmon and Shrimp
Serve your Cajun Salmon and Shrimp with:
- Creamy mashed potatoes to balance the rich, spicy sauce.
- Roasted vegetables like asparagus or Brussels sprouts for a crunchy contrast.
- A light green salad with a citrus vinaigrette to freshen the palate.
Pair this dish with a chilled glass of Sauvignon Blanc or a refreshing iced tea.
Nutritional Information (Per Serving)
- Calories: 480
- Fat: 32g
- Carbs: 8g
- Protein: 36g
- Vitamin A: 20% of daily value
- Calcium: 25% of daily value
Storage and Leftovers for Cajun Salmon and Shrimp
- Storing: Keep the leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat gently on the stovetop over low heat, adding a splash of cream to refresh the sauce.
- Freezing: Although the sauce may separate slightly, this dish can be frozen. Store in a freezer-safe container for up to 2 months.
Frequently Asked Questions (FAQs) for Cajun Salmon and Shrimp
- Can I make this recipe dairy-free?
Yes, substitute the heavy cream with coconut cream and use dairy-free cheese. - How spicy is this dish?
The heat level is mild to medium, but you can adjust by adding more Cajun seasoning or cayenne pepper. - What other seafood can I use?
This recipe works well with white fish, scallops, or even crab meat. - Can I make the sauce ahead of time?
Yes, you can prepare the sauce up to 2 days in advance and store it in the fridge.
Related Recipes for Cajun Lovers
For those who love Cajun flavors, check out these recipes:
- Cajun Spiced Chicken with Creamy Parmesan Pasta: A rich, creamy pasta dish with bold Cajun spices.
- Cajun Shrimp Linguine: A zesty, flavorful shrimp linguine with a spicy garlic kick.
Conclusion
This Cajun Salmon and Shrimp recipe is a must-try for seafood lovers and Cajun cuisine enthusiasts alike. The combination of tender salmon, juicy shrimp, and creamy, slightly spicy sauce is sure to impress at any dinner table. If you try this recipe, share your thoughts or any creative variations in the comments below!
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Cajun Salmon and Shrimp Recipe – Spicy, Creamy & Delicious
Description
Welcome to an irresistible blend of Cajun flavors with this Cajun Salmon and Shrimp recipe. Perfectly seasoned seafood paired with a creamy Cajun sauce creates a mouthwatering dish that’s both quick and easy to make. Whether you’re a seafood lover or new to Cajun cuisine, this dish is sure to become a favorite.
Ingredients
- 5 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 2 teaspoons Cajun seasoning
- 1 teaspoon paprika
- 1 cup heavy cream (238 g)
- 1 cup chicken broth (240 g)
- 1 cup shredded Monterey Jack cheese (113 g)
- 2 cups fresh baby spinach (60 g)
Seafood:
- 4 salmon fillets (4 ounces each), skin removed
- 1 pound jumbo shrimp, peeled, deveined, tail on
- 2 tablespoons Cajun seasoning, divided
- 2 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- Parsley, chopped for garnish
Optional Substitutions:
- Swap the heavy cream for coconut cream for a dairy-free option.
- Use smoked paprika for an extra layer of flavor.
- Substitute salmon with another firm fish like cod or mahi-mahi.
Instructions
Step 1: Prepare the Cajun Cream Sauce
- Melt 5 tablespoons of butter over medium heat in a skillet.
- Add 1 tablespoon of flour, Cajun seasoning, and paprika, whisking to combine.
- Gradually whisk in heavy cream and chicken broth. Bring to a simmer.
- Reduce heat and let the sauce simmer for 10 minutes until thickened.
Step 2: Cook the Seafood
- Season the salmon fillets with half of the Cajun seasoning.
- Heat a separate skillet with 1 tablespoon of vegetable oil and 1 tablespoon of butter.
- Cook salmon for 3-4 minutes on each side until it reaches an internal temperature of 145°F.
- Remove the salmon and set it aside, tented to keep warm.
- Season the shrimp with the remaining Cajun seasoning and cook in the same skillet for 2-3 minutes per side.
Step 3: Finalize the Sauce
- Stir shredded Monterey Jack cheese and fresh spinach into the sauce.
- Continue simmering until the cheese melts and the spinach wilts (about 3-5 minutes).
- Return the salmon and shrimp to the sauce and gently coat.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Use fresh seafood whenever possible for the best flavor. Frozen shrimp can be used, but ensure they are properly thawed.
- Don’t overcook the salmon. The key to moist, flaky salmon is pulling it off the heat as soon as it reaches 145°F.
- Adjust the spice level by controlling the amount of Cajun seasoning. For a spicier kick, add extra seasoning or cayenne pepper.
