Description
This Cajun Salmon and Shrimp recipe delivers a flavorful seafood dish featuring tender salmon fillets and juicy jumbo shrimp cooked in a rich, creamy Cajun sauce with Monterey Jack cheese and fresh baby spinach. With a perfect balance of spices and creaminess, it’s a satisfying meal ideal for seafood lovers looking for a hearty yet elegant dinner.
Ingredients
Scale
Seafood
- 4 salmon fillets (4 ounces each), skin removed
- 1 pound jumbo shrimp, raw (thawed if frozen), peeled, deveined, tail on
Spices & Seasoning
- 2 tablespoons Cajun seasoning, divided
- 2 teaspoons Cajun seasoning
- 1 teaspoon paprika
Dairy
- 5 tablespoons unsalted butter
- 2 tablespoons unsalted butter
- 1 cup (238 g) heavy cream
- 1 cup (113 g) Monterey Jack cheese, shredded
Others
- 1 tablespoon all-purpose flour
- 1 cup (8 ounces / 240 g) chicken broth
- 1 tablespoon vegetable oil
- 2 cups (60 g) fresh baby spinach
- Parsley, chopped for garnish
Instructions
- Prepare the seafood: Season the salmon fillets and jumbo shrimp with 2 tablespoons of Cajun seasoning evenly on both sides; set aside for later cooking.
- Sear the seafood: Heat 1 tablespoon vegetable oil and 2 tablespoons unsalted butter in a large skillet over medium-high heat. Add the salmon fillets and cook about 3-4 minutes per side until nicely browned and just cooked through. Remove salmon and set aside. Add shrimp to the same skillet and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp and keep warm.
- Make the Cajun cream sauce: In the same skillet, melt 5 tablespoons unsalted butter over medium heat. Stir in 1 tablespoon all-purpose flour and cook for 1-2 minutes, stirring constantly, to make a roux. Add 2 teaspoons Cajun seasoning and 1 teaspoon paprika, stirring to combine. Slowly whisk in 1 cup chicken broth and 1 cup heavy cream, bringing it to a gentle simmer.
- Incorporate cheese and spinach: Add 1 cup shredded Monterey Jack cheese to the sauce, stirring until melted and smooth. Then add 2 cups fresh baby spinach and cook until wilted, about 1-2 minutes.
- Combine and finish: Return the cooked salmon fillets and shrimp to the skillet, spooning the sauce over them to coat. Let everything warm through together for 2-3 minutes to meld flavors.
- Garnish and serve: Sprinkle chopped parsley over the dish and serve immediately, pairing ideally with rice, pasta, or crusty bread to soak up the creamy Cajun sauce.
Notes
- Adjust Cajun seasoning to your spice preference.
- Ensure shrimp and salmon do not overcook to maintain tenderness.
- For a lighter option, substitute heavy cream with half-and-half but avoid boiling to prevent curdling.
- Use skinless salmon fillets for easier eating or cook with skin on for added flavor and crispiness.
- This dish pairs well with steamed rice, creamy mashed potatoes, or buttered pasta.
