Creamy Cajun Shrimp and Salmon with Garlic Sauce Recipe
Ingredients
- 1 lb salmon fillet, skin off, patted very dry and cut into 1-inch cubes
- 1 lb large shrimp (16-20 count), peeled and deveined, patted very dry
- 2 tbsp Cajun seasoning, divided
- 1 tbsp olive oil
- 3 tbsp unsalted butter, divided
- 6 cloves garlic, minced
- 1/2 cup low-sodium chicken broth
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1 tbsp fresh lemon juice
- 1/4 cup chopped fresh parsley
- Salt and black pepper, to taste
Instructions
- In a bowl, toss the salmon cubes and shrimp with 1 tablespoon of Cajun seasoning.
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add salmon and sear for 1-2 minutes per side until golden brown. Remove from skillet and set aside.
- In the same skillet, cook the shrimp for about 1 minute per side until pink. Remove and set aside with the salmon.
- Reduce heat to medium. Add the remaining 2 tablespoons of butter. Once melted, add minced garlic and the remaining 1 tablespoon of Cajun seasoning. Cook for 30-60 seconds until fragrant.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Simmer until reduced by half.
- Lower the heat to low and slowly stir in the heavy cream, followed by the grated Parmesan cheese. Stir until the sauce is smooth.
- Stir in the fresh lemon juice. Taste and season with salt and pepper if needed.
- Add the salmon and shrimp back to the skillet. Let everything simmer gently for 1-2 minutes to warm through.
- Remove from heat, garnish with fresh parsley, and serve immediately.
Notes
Make sure to pat your seafood completely dry with paper towels. This is the most important step for getting a beautiful sear instead of steaming the fish.