Cajun Salmon and Shrimp
Cajun Salmon and Shrimp is Cajun-seasoned, pan-fried seafood served in a slightly spicy Cajun cream sauce with Monterey Jack cheese and spinach. For a pop of color, garnish the dish with freshly chopped parsley. Then, serve it with a side of mashed potatoes and a vegetable for a complete meal.
Equipment
- Large Skillet (I prefer cast-iron, it goes from stove/oven to table and keeps food hot)
Ingredients
Cajun Cream Sauce:
- 5 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 2 teaspoons Cajun seasoning
- 1 teaspoon paprika
- 1 cup 238 g heavy cream
- 1 cup (8 ounces / 240 g) chicken broth
- 1 cup (113 g) Monterey Jack cheese, shredded
- 2 cups (60 g) fresh baby spinach
Seafood:
- 4 salmon fillets 4 ounces each, skin removed
- 1- pound Jumbo shrimp raw (thawed if frozen), peeled, deveined, tail on
- 2 tablespoons Cajun seasoning divided
- 2 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- parsley chopped for garnish
Instructions
Cajun Cream Sauce:
- In a large skillet over medium heat, melt the butter.
- Sprinkle the flour, Cajun seasoning, and paprika over the melted butter. Whisk to combine. Cook for 1 more minute.
- Pour in heavy cream and chicken broth, whisking until combined.
- Bring the mixture to a simmer. Reduce heat to low and continue simmering for 10 minutes, or until the sauce thickens, stirring occasionally.
- While the sauce is simmering, prepare the seafood.
Seafood:
- Season salmon fillets with half of the Cajun seasoning.
- In a separate skillet over medium heat, add butter and oil.
- Once melted, add salmon fillets and cook for 3-4 minutes on each side, or until the salmon is cooked through. The internal temperature of fully cooked salmon is 145°F. Remove salmon from the pan and set aside on a plate, tented to keep warm.
- Season the shrimp with the remaining Cajun seasoning and add them to the skillet. Cook for 2-3 minutes on each side. Remove the pan from heat and set aside while you finish the Cajun cream sauce.
- To the sauce, add cheese and spinach. Stir to combine. Continue simmering until the cheese is melted and the spinach is wilted (about 3-5 minutes).
- Add the salmon and shrimp to the sauce. Garnish with parsley. Serve immediately.
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