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Dreamy Seafood in Cajun Sauce
Let me share my most requested date night recipe. This combo of tender salmon juicy shrimp and velvety Cajun cream sauce has been my go to impressive dinner for years. The sauce is so good you'll want to lick your plate clean trust me.
A Restaurant Favorite at Home
This dish reminds me of our honeymoon in New Orleans where I first fell in love with Cajun cooking. The creamy sauce hugs every bite of seafood perfectly. My secret is using both salmon and shrimp which makes it feel extra special yet it's surprisingly simple to make in your kitchen.
What You Need
- Salmon fillets: 2 pieces look for that bright pink color and firm texture.
- Shrimp: 10 large ones fresh is best but frozen works too.
- Olive oil: 1 tbsp just enough to get a nice sear.
- Cajun seasoning: 1 tbsp my spice drawer essential.
- Heavy cream: 1 cup makes the sauce irresistible.
- Garlic: 2 cloves fresh minced brings everything together.
- Onion: ½ diced small adds natural sweetness.
- Parmesan cheese: ½ cup freshly grated melts like a dream.
- Pasta or rice: Whatever you love for soaking up that sauce.
- Fresh parsley: A handful chopped brightens the dish.
Let's Cook
- Start with Seasoning:
- Sprinkle seafood generously with my Cajun blend getting every nook and cranny.
- Salmon Time:
- Get your pan nice and hot with oil. Cook salmon until golden outside pink inside about 4 5 minutes each side.
- Quick Shrimp:
- Same pan cook those shrimp just until pink and curled about 2 minutes total.
- Sauce Magic:
- Toss in garlic onion until soft and fragrant. Pour in cream let it bubble then stir in parmesan until silky.
- Bring it Together:
- Nestle seafood back in that creamy sauce let everything get cozy.
- Time to Eat:
- Serve over hot pasta or rice scatter fresh parsley on top.
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My Kitchen Notes
Sometimes I add a tiny pinch of cayenne when I'm craving extra heat. Nothing beats mopping up the sauce with warm crusty bread. Make sure you have a nice white wine chilling to complete your feast.
Frequently Asked Questions
- → What's the best way to know when the salmon is done?
The salmon should flake easily with a fork and be opaque throughout. For medium, the center should still be slightly pink and moist.
- → Can I prepare this dish ahead of time?
Cook the seafood fresh, but you can prep the cream sauce ahead. Reheat gently and add a splash of cream to maintain the smooth texture.
- → What type of salmon works best?
Use fresh salmon fillets with skin on for best results. The skin helps keep the salmon moist while cooking and can be removed before serving.
- → How do I prevent the cream sauce from breaking?
Keep heat medium-low when adding cheese and stir constantly. Remove from heat once thickened to prevent separation.
- → Can I substitute the heavy cream?
While heavy cream gives the best results, half-and-half works too. The sauce will be thinner but still tasty.