Creamy Blackened Salmon with Shrimp π€π₯π
π§ Ingredients
For the Blackened Salmon ππ₯
β’ π Salmon fillets
β’ πΆοΈ Cajun/blackened seasoning
β’ π§ Salt
β’ β« Black pepper
β’ π« Olive oil
β’ π Lemon wedges (for serving)
For the Shrimp π€
β’ π€ Shrimp, peeled & deveined
β’ π§ Salt & pepper
β’ π§ Garlic, minced
β’ π« Olive oil
For the Creamy Sauce π₯β¨
β’ π§ Butter
β’ π§ Garlic, minced
β’ πΆοΈ Paprika
β’ π₯ Heavy cream
β’ π§ Parmesan cheese, grated
β’ πΏ Fresh parsley, chopped
β’ π Lemon juice (optional)
βΈ»
π¨βπ³ Instructions
1οΈβ£ Blacken the Salmon
- Pat salmon dry.
- Season generously with blackened/Cajun seasoning, salt & pepper.
- Heat olive oil in a skillet on medium-high.
- Sear salmon 3β4 minutes per side until blackened and cooked through.
- Remove and set aside.
βΈ»
2οΈβ£ Cook the Shrimp
- In the same pan, add a splash of oil + minced garlic.
- Season shrimp with salt & pepper.
- Cook 1β2 minutes per side until pink.
- Remove and set aside.
βΈ»
3οΈβ£ Make the Creamy Sauce
- Add butter to the pan and melt.
- Add garlic and cook until fragrant.
- Stir in paprika.
- Pour in heavy cream and simmer until thickened.
- Add parmesan and whisk until creamy.
- Add parsley and a squeeze of lemon if desired.
βΈ»
4οΈβ£ Combine
Add salmon and shrimp back into the creamy sauce.
Spoon sauce over the top and simmer for 1 minute.
βΈ»
5οΈβ£ Serve With
β’ π Rice
β’ π Pasta
β’ π₯¦ Steamed veggies
β’ π₯ Mashed potatoes
βΈ»
π₯ Perfect for:
β Creamy seafood nights
β High-protein meals
β Impressive dinner plates