Description
A flavor-packed dinner featuring succulent shrimp and tender salmon, bursting with Cajun seasonings and complemented by a rich garlic cream sauce, creamy mashed potatoes, and sautéed green beans.
Ingredients
- 4 large shrimp, peeled and deveined
- 2 salmon fillets (6 oz each), skin on or off
- 2 tablespoons Cajun seasoning
- 1 tablespoon olive oil
- 2 tablespoons butter (1 for seafood, 1 for garlic 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
- 4 medium russet potatoes, peeled and cut into chunks
- 1/2 cup milk
- 1/4 cup butter (for mashed potatoes)
- Salt and pepper (to taste)
- 1 pound fresh green beans, trimmed
- 2 tablespoons butter (to sauté green beans)
- 2 cloves garlic, minced (for green beans)
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Peel and cut the russet potatoes into even chunks. Add them to a large pot of salted water, bringing it to a boil over high heat. Cook for 15-20 minutes until fork-tender.
- Drain the potatoes in a colander and return them to the pot. Mash them with a potato masher or hand mixer until smooth.
- Incorporate 1/4 cup butter and 1/2 cup milk while mashing to achieve a creamy texture, seasoning with salt and pepper to taste.
- Cover the mashed potatoes to keep warm. Pat the shrimp and salmon fillets dry, seasoning generously with Cajun seasoning.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp in a single layer, cooking for 2-3 minutes on each side until pink and opaque. Remove shrimp and set aside.
- Melt 1 tablespoon butter in the same skillet. Add salmon, skin side down if applicable, cooking for 4-5 minutes on each side until cooked through. Remove salmon and set aside with shrimp.
- Melt 1 tablespoon of butter over medium heat in the same skillet. Add minced garlic, sautéing for 1-2 minutes until golden.
- Add heavy cream, chicken broth, Dijon mustard, salt, black pepper, and smoked paprika. Stir and bring to a simmer, cooking for 4-5 minutes until thickened slightly.
- Return shrimp and salmon to the skillet, spooning sauce over seafood. Let simmer for an additional 2-3 minutes.
- Bring a large pot of salted water to boil. Add green beans, cooking for 3-4 minutes until tender-crisp. Drain and set aside.
- Melt butter in another skillet over medium heat. Add minced garlic and red pepper flakes, sautéing for 1-2 minutes until fragrant.
- Toss the cooked green beans in the butter and garlic, seasoning with salt and pepper to taste. Sauté for 3-4 minutes until slightly caramelized.
- To serve, scoop mashed potatoes onto each plate. Top with a salmon fillet and a few Cajun shrimp. Spoon the garlic cream sauce over seafood and potatoes. Place sautéed green beans on the side.
Notes
From cooking techniques to seasoning tips, taste as you go and adjust seasoning according to preference.
