Once the salmon is seared, transfer it to a preheated oven set to 375°F (190°C). The oven’s even heat ensures the salmon cooks through without drying out, resulting in a tender and flaky interior. Depending on the thickness of your salmon fillets, this should take around 10 to 15 minutes. Use a meat thermometer to check for doneness; the internal temperature should reach 145°F (63°C).
While the salmon finishes in the oven, it’s time to focus on the shrimp. Heat another skillet over medium-high heat and add a small amount of oil. Once the oil is shimmering, add the shrimp in a single layer. Shrimp cook rapidly, usually taking about 2 to 3 minutes per side. You’ll know they’re done when they curl into a “C” shape and turn opaque with a slight pink hue. To avoid overcooking, remove them from the heat as soon as they reach this point.
Creating the Creamy Cajun Sauce
No Cajun Salmon and Shrimp dish is complete without a rich, creamy sauce to tie all the flavors together. This essential component starts with a base of minced garlic and red crushed pepper, sautéed gently to release their aromatic qualities. As the garlic turns golden and the pepper infuses the oil with its spicy essence, the kitchen fills with a tantalizing fragrance that sets the stage for the robust flavors to come.
To balance the richness of the heavy cream, a splash of fresh lemon juice is added. This touch of acidity is crucial, as it cuts through the creaminess and adds a refreshing brightness to the sauce. The heavy cream is then poured in, followed by a generous handful of freshly grated Parmesan cheese. As the cheese melts, it lends a luxurious, velvety texture and a savory depth to the sauce, enhancing the overall flavor profile of the Cajun salmon and shrimp.
Achieving the perfect consistency is key to a successful creamy Cajun sauce. The mixture is brought to a gentle simmer, allowing it to thicken gradually while stirring occasionally to prevent sticking. Patience is essential at this stage; rushing can lead to a sauce that is either too thick or too runny. The ideal consistency is one that coats the back of a spoon without being overly dense.
Seasoning the sauce is the final step. A careful balance of salt and pepper is imperative, with the option to add a pinch of Cajun seasoning for an extra kick. Once the sauce reaches the desired texture and flavor, it is removed from the heat, ready to be poured over the perfectly cooked salmon and shrimp.
Ingredients
1 lb salmon
1/4 lb shrimp
3 tsp Cajun seasoning
2 garlic cloves , minced
1/4 tsp red crushed pepper, optional
1/2 tsp lemon juice
1 tbsp fresh parmesan cheese, grated
salt and pepper to taste
1/4 cup heavy cream.
Instructions
Preheat oven to 450 degrees F.
Season the salmon with 2 tsp of Cajun Seasoning. Season the shrimp with 1 tsp of Cajun seasoning.
Heat a large skillet with some oil over medium-high heat. Cook the salmon for 1-2 minutes, on each side, skin side down. Place the salmon in the oven and cook for 7 minutes.
While the salmon bakes in the oven, heat a medium-sized skillet with some oil over medium-high heat.
Add the shrimp to the skillet and cook for 40 seconds on each side. Remove the shrimp from the skillet and set aside.
Add the garlic and red crushed pepper to the skillet and cook for 20 seconds.
Add the lemon juice, heavy cream, parmesan cheese and cook for 3-4 minutes. Season with salt and pepper.
Pour the sauce over the cooked salmon and shrimp and enjoy.
