Why Make This Recipe
Cajun Shrimp and Salmon with Garlic Cream Sauce, Mashed Potatoes, and Green Beans is a vibrant meal that brings the flavors of the South right to your dinner table. This dish combines spicy Cajun seasoning with fresh seafood and creamy garlic sauce, making it a sure crowd-pleaser. It’s perfect for impressing guests or enjoying a cozy family dinner. Plus, the mashed potatoes and sautéed green beans add a comforting touch that balances the bold flavors of the seafood.
How to Make Cajun Shrimp and Salmon with Garlic Cream Sauce, Mashed Potatoes, and Green Beans
Ingredients
- 4 large shrimp, peeled and deveined
- 2 salmon fillets (6 oz each), skin on or off depending on preference
- 2 tablespoons Cajun seasoning: A blend of paprika, cayenne, garlic powder, onion powder, thyme, and oregano for bold, spicy flavor.
- 1 tablespoon olive oil: For searing the shrimp and salmon.
- 1 tablespoon butter: To add flavor when cooking the seafood.
- 1 tablespoon butter: For sautéing garlic and creating the base for the cream sauce.
- 3 cloves garlic, minced: Fresh garlic brings an aromatic base to the sauce.
- 1 cup heavy cream: For a rich, velvety texture.
- 1/4 cup chicken broth: To thin the sauce slightly and enhance the flavor.
- 1 teaspoon Dijon mustard: Adds a tangy flavor that complements the creaminess.
- 1/4 teaspoon salt: To taste.
- 1/4 teaspoon freshly ground black pepper: To taste.
- 1/4 teaspoon smoked paprika: For a smoky depth to the sauce.
- 4 medium russet potatoes, peeled and cut into chunks
- 1/2 cup milk: For a smooth, creamy consistency.
- 1/4 cup butter: To add richness and flavor to the mashed potatoes.
- Salt and pepper: To taste.
- 1 pound fresh green beans, trimmed
- 2 tablespoons butter: To sauté the green beans.
- 2 cloves garlic, minced: For flavor.
- 1/4 teaspoon red pepper flakes (optional): For a little extra heat and flavor.
- Salt and pepper: To taste.
Directions
- Start by peeling and cutting the russet potatoes into even chunks. Add them to a large pot of salted water and bring to a boil over high heat. Let them cook for 15-20 minutes, or until fork-tender.
- Once the potatoes are cooked, drain them and return them to the pot. Begin mashing the potatoes until smooth.
- Add the butter and milk while mashing, mixing until creamy. Season with salt and pepper to taste. Keep warm.
- Pat the shrimp and salmon dry with paper towels. Season both with Cajun seasoning.
- Heat olive oil in a large skillet over medium-high heat. Cook shrimp for 2-3 minutes on each side until pink. Set aside.
- In the same skillet, melt butter and add salmon fillets. Cook for 4-5 minutes on each side until cooked through. Set aside.
- Melt another tablespoon of butter in the same skillet over medium heat. Sauté minced garlic for 1-2 minutes until fragrant.
- Add heavy cream, chicken broth, Dijon mustard, salt, black pepper, and smoked paprika to the skillet. Stir well and bring to a simmer. Let it cook for 4-5 minutes until it thickens slightly.
- Return shrimp and salmon to the sauce. Coat in the sauce and simmer for an additional 2-3 minutes.
- Boil salted water in another pot and cook green beans for 3-4 minutes until tender-crisp. Drain and set aside.
- In a skillet, melt butter and add minced garlic and red pepper flakes (if using). Sauté for 1-2 minutes.
- Add cooked green beans to the skillet and toss to coat. Sauté for 3-4 minutes until heated through. Season with salt and pepper.
- To plate, scoop mashed potatoes onto each plate. Top with salmon and Cajun shrimp, and spoon on the garlic cream sauce.
- Add sautéed green beans to the side and garnish with fresh herbs or lemon wedges if desired. Serve immediately and enjoy!
How to Serve Cajun Shrimp and Salmon with Garlic Cream Sauce, Mashed Potatoes, and Green Beans
Serve this dish hot. The creamy garlic sauce pairs beautifully with the shrimp and salmon, while the mashed potatoes make a perfect bed for the seafood. Arrange the green beans on the side to complete the meal. You can add lemon wedges or fresh herbs for garnish to enhance both the presentation and flavor.
How to Store Cajun Shrimp and Salmon with Garlic Cream Sauce, Mashed Potatoes, and Green Beans
To store leftovers, allow the dish to cool completely. Place the shrimp, salmon, and sauce in an airtight container in the refrigerator. The mashed potatoes and green beans can be kept in separate containers. They should last for up to 3 days. Reheat in the microwave or on the stove until heated through.
Tips to Make Cajun Shrimp and Salmon with Garlic Cream Sauce, Mashed Potatoes, and Green Beans
- Ensure the shrimp and salmon are dry before adding seasoning for better adherence.
- Adjust the Cajun seasoning according to your heat preference.
- Don’t skip simmering the sauce, as it enhances the flavors and helps it thicken.
- Use fresh green beans for better texture and flavor.
Variation
If you want to switch things up, try using different seafood, such as scallops or tilapia. You can also substitute the green beans with asparagus or broccoli for a different veggie option.
FAQs
Can I use frozen shrimp or salmon for this recipe?
Yes, you can use frozen seafood. Just be sure to thaw them completely and pat them dry before cooking.
How can I make the sauce lighter?
You can use half-and-half instead of heavy cream to make a lighter version of the sauce.
Can I prepare the mashed potatoes ahead of time?
Yes, you can prepare mashed potatoes ahead of time. Reheat them with a little milk to restore creaminess before serving.
Cajun Shrimp and Salmon with Garlic Cream Sauce, Mashed Potatoes, and Green Beans
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sautéing and Boiling
- Cuisine: Cajun
- Diet: Paleo
Description
A vibrant meal combining Cajun shrimp, salmon in a rich garlic cream sauce served alongside fluffy mashed potatoes and sautéed green beans.
Ingredients
- 4 large shrimp, peeled and deveined
- 2 salmon fillets (6 oz each)
- 2 tablespoons Cajun seasoning
- 1 tablespoon olive oil
- 1 tablespoon butter (for seafood)
- 1 tablespoon butter (for 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 (for green beans)
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper (to taste)
Instructions
- Peel and cut the russet potatoes into even chunks; add to a pot of salted boiling water and cook for 15-20 minutes, until fork-tender.
- Drain the potatoes, return them to the pot, and mash until smooth.
- Add the butter and milk, mixing until creamy; season with salt and pepper, and keep warm.
- Pat the shrimp and salmon dry, season with Cajun seasoning.
- Heat olive oil in a skillet; cook shrimp for 2-3 minutes per side until pink, set aside.
- Melt butter in the skillet; cook salmon fillets for 4-5 minutes per side until cooked through, set aside.
- Melt another tablespoon of butter in the skillet, sauté minced garlic for 1-2 minutes.
- Add heavy cream, chicken broth, Dijon mustard, salt, black pepper, and smoked paprika; stir well and simmer for 4-5 minutes until thickened.
- Return shrimp and salmon to the sauce, simmer for an additional 2-3 minutes.
- In a separate pot, boil salted water, cook green beans for 3-4 minutes until tender-crisp, drain and set aside.
- Melt butter in a skillet, add minced garlic and red pepper flakes (if using); sauté for 1-2 minutes.
- Add cooked green beans to the skillet and toss to coat; sauté for 3-4 minutes until heated through, season with salt and pepper.
- Plate by scooping mashed potatoes on each plate, topping with salmon and Cajun shrimp, spooning on the sauce, and adding sautéed green beans on the side. Serve immediately.
Notes
For added flavor, garnish with fresh herbs or lemon wedges.