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Cajun Shrimp and Salmon with Garlic Cream Sauce, Mashed Potatoes, and Green Beans brings together savory seafood, smooth mashed potatoes, and a garlic-laced cream sauce that feels both comforting and indulgent. This dish is all about bold flavors balanced by creamy, rich textures—perfect for when you want a meal that feels both special and soul-satisfying.
I first made this dish for a date night at home when I was craving restaurant-quality seafood. It instantly became my go-to for special dinners because every bite feels like an occasion.
Ingredients
- Salmon fillets: fresh and firm guage quality by bright color and clean smell
- Large shrimp: peeled and deveined use wild-caught if possible for more flavor
- Olive oil: imparts subtle richness choose extra virgin for best taste
- Cajun seasoning: brings heat and complexity pick a blend without too much salt
- Salt and pepper: balance out and sharpen all the flavors
- Butter: makes mashed potatoes and sauce luscious use unsalted to control saltiness
- Garlic: fresh cloves are best for full aroma and taste
- Heavy cream: delivers richness to both the sauce and potatoes look for cream without additives
- Chicken broth: deepens flavor in sauce opt for a low-sodium version
- Paprika: adds mild warmth choose smoked or sweet based on your preference
- Fresh thyme: aromatic and herby chop right before using for maximum punch
- Parmesan cheese: intensifies creamy texture use freshly grated for best melt and flavor
- Potatoes: pick starchy varieties like Russet for fluffy mash
- Green beans: look for bright color and snap steam just until tender
Step-by-Step Instructions
- Prepare the Mashed Potatoes:
- Peel and cube four large potatoes then simmer them in salted water until soft when pierced with a fork which is typically fifteen to twenty minutes. Drain thoroughly then mash the potatoes adding butter and heavy cream in increments until everything is smooth and creamy. Add salt as needed and cover to keep warm.
- Cook the Salmon:
- Pat salmon fillets dry which helps the Cajun crust develop. Sprinkle both sides with half the Cajun seasoning plus salt and pepper. Warm a tablespoon of olive oil in your skillet on medium then add the salmon. Let them cook for three to four minutes per side until they develop a golden crust and are fully cooked. Move salmon to a plate and tent loosely with foil.
- Cook the Shrimp:
- Toss the shrimp in the rest of the Cajun seasoning. Add another tablespoon of olive oil to your skillet and bring it back to medium heat. Layer the shrimp in a single layer and let them cook undisturbed for about two minutes per side which ensures they stay juicy. Once pink and opaque transfer shrimp to your waiting plate.
- Make the Garlic Cream Sauce:
- Reduce heat to medium low then melt butter in the same skillet and add minced garlic. Stir the garlic for one to two minutes until fragrant being careful not to brown it. Pour in heavy cream and chicken broth then sprinkle in paprika thyme salt and pepper. Let the sauce simmer long enough to thicken slightly usually about five minutes. If you like extra richness add the grated Parmesan and simmer another minute.
- Assemble and Serve:
- Add a mound of mashed potatoes to each plate then nestle the salmon fillet and shrimp. Spoon the garlic cream sauce generously over everything. Tuck in steamed green beans on the side and serve while hot.
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My favorite part of this recipe is the garlic cream sauce which brings everything together. Every time I make it I remember how my family crowds into the kitchen as soon as the scent hits the air and nobody ever wants to wait for it to cool.
Storage Tips
Leftovers should be cooled and stored in airtight containers. Seafood and sauce can be refrigerated up to two days. Mashed potatoes keep well for three days. When reheating add a splash of cream or broth to keep things moist and gently warm on the stove or in the microwave. Avoid freezing the sauce as it can separate.
Ingredient Substitutions
If you do not have Cajun seasoning use a mix of smoked paprika garlic powder and chili powder. Swap salmon for another meaty fish like cod or trout. Shrimp can be replaced with scallops for a twist. For the cream sauce half and half works in place of heavy cream but the sauce will be lighter.
Serving Suggestions
Serve with a fresh simple salad if you want to add greens. Roasted asparagus is a good stand in for green beans. Garlic bread or a warm baguette can help scoop up any extra sauce. For a lighter touch try substituting mashed cauliflower for potatoes.
Cultural Context
Cajun cuisine is rooted in Louisiana and known for bold seasonings like paprika cayenne garlic and thyme. Combining seafood and creamy sauce is classic in Southern home cooking. This recipe brings the spirit of a Cajun kitchen to your plate with a balance of celebration and comfort.
Recipe FAQs
- → How do I avoid overcooking shrimp?
Sauté shrimp just until they turn pink and opaque, about 2–3 minutes per side. Remove promptly to prevent rubbery texture.
- → What type of potatoes work best for mashing?
Russet or Yukon Gold potatoes yield the creamiest, fluffiest mashed potatoes for this dish due to their starchy nature.
- → Can I use light cream instead of heavy cream in the sauce?
Yes, light cream can be substituted, though the sauce will be less rich. Simmer gently to reach desired thickness.
- → How can I add extra flavor to the green beans?
Toss steamed green beans with olive oil or butter and a sprinkle of flaky salt. Optional: try a dash of lemon zest or toasted almonds for brightness.
- → Is skin-on or skinless salmon better for this meal?
Either can be used. Skin-on provides extra texture, while skinless is easier to eat. Sear skin until crispy for best results.