Salmon Shrimp Cajun (Printable Recipe Version)
Get salmon and shrimp golden in the pan, let them soak up a creamy Cajun sauce with cheese and spinach. Loads of taste for your main.
# Ingredients You’ll Need:
→ Cajun Cream Sauce
01 -
60 grams fresh baby spinach
02 -
113 grams Monterey Jack cheese, shredded
03 -
240 grams chicken broth
04 -
238 grams heavy cream
05 -
1 teaspoon paprika
06 -
2 teaspoons Cajun seasoning
07 -
1 tablespoon all-purpose flour
08 -
5 tablespoons unsalted butter
→ Seafood
09 -
Fresh parsley, chopped, for garnish
10 -
1 tablespoon vegetable oil
11 -
2 tablespoons unsalted butter
12 -
2 tablespoons Cajun seasoning, divided
13 -
454 grams jumbo shrimp, raw, thawed if frozen, peeled, deveined, tail on
14 -
4 salmon fillets (113 grams each), skin removed
# Steps to Make It:
01 -
Grab a wide skillet and let the butter melt over medium heat. Toss in the paprika, Cajun spice, and flour. Stir nonstop for a minute so it blends well.
02 -
Slowly add in chicken broth and heavy cream while you whisk. Once it starts bubbling, drop the heat low. Let it bubble away for 10 minutes, give it a stir now and then, and wait for it to thicken up.
03 -
While that creamy stuff simmers, sprinkle half your Cajun spice mix evenly on all the salmon pieces.
04 -
Take another pan and warm up some butter with a little oil over medium. Put in your salmon. Let each side cook for 3 or 4 minutes until it’s cooked through and looks nice and opaque in the middle. Pull the salmon out and loosely cover to keep warm.
05 -
Now, shake the rest of the Cajun spices on the shrimp. Toss them into that same pan and give them 2–3 minutes each side, flipping till they’re pink and firm. When you’re done, take them off the heat and set them aside.
06 -
Toss the shredded Monterey Jack and fresh spinach right into your hot cream sauce. Let it all warm together for about 3–5 minutes, stir so the cheese melts and the spinach softens.
07 -
Snuggle the salmon and shrimp right into the creamy sauce. Top off with bits of fresh parsley. Dig in while it’s hot.
# Extra Information:
01 -
This tastes awesome next to mashed spuds and a veggie that’s in season. Don’t let your shrimp or salmon overcook so they’re nice and juicy.