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Ingredients
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- 5 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 2 teaspoons Cajun seasoning
- 1 teaspoon paprika
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup Monterey Jack cheese, shredded
- 2 cups fresh baby spinach
- 4 salmon fillets (4 ounces each), skin removed
- 1 pound Jumbo shrimp, raw, peeled and deveined, tail on
- 2 tablespoons Cajun seasoning, divided
- 2 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- Chopped parsley for garnish
Instructions
- Melt 5 tablespoons of unsalted butter in a skillet.
- Add 1 tablespoon of flour, 2 teaspoons Cajun seasoning, and 1 teaspoon paprika; whisk and cook for 1 minute.
- Pour in 1 cup heavy cream and 1 cup chicken broth; whisk and bring to a simmer.
- Reduce heat and cook for about 10 minutes until sauce thickens.
- Season salmon with half of the Cajun seasoning.
- In another skillet, melt 2 tablespoons butter and 1 tablespoon oil, then cook salmon fillets for 3-4 minutes per side.
- Remove salmon and cook seasoned shrimp in the same skillet for 2-3 minutes per side.
- Add 1 cup Monterey Jack cheese and 2 cups spinach to the sauce, stirring until cheese melts.
- Return salmon and shrimp to the sauce, tossing to coat.
- Plate and garnish with chopped parsley before serving.
Notes
Use fresh seafood for the best flavor.
Adjust Cajun seasoning per your spice preferences.
Consider half-and-half for a lighter version of the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Cajun
Nutrition
- Calories: 480
- Sugar: 2
- Sodium: 850
- Fat: 30
- Saturated Fat: 16
- Unsaturated Fat: 10
- Trans Fat: 1
- Carbohydrates: 10
- Fiber: 2
- Protein: 40
- Cholesterol: 170