Gambas y salmón cremosos al estilo cajún con salsa de ajo

Ingredientes

• 1 lb salmon fillet, skin off, patted very dry and cut into 1-inch cubes
• 1 lb large shrimp (16-20 count), peeled and deveined, patted very dry
• 2 tbsp Cajun seasoning, divided
• 1 tbsp olive oil
• 3 tbsp unsalted butter, divided
• 6 cloves garlic, minced
• 1/2 cup low-sodium chicken broth
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 1 tbsp fresh lemon juice
• 1/4 cup chopped fresh parsley
• Salt and black pepper, to taste

Preparación

1. 1

   In a bowl, toss the salmon cubes and shrimp with 1 tablespoon of Cajun seasoning.

2. 2

   Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add salmon and sear for 1-2 minutes per side until golden brown. Remove from skillet and set aside.

3. 3

   In the same skillet, cook the shrimp for about 1 minute per side until pink. Remove and set aside with the salmon.

4. 4

   Reduce heat to medium. Add the remaining 2 tablespoons of butter. Once melted, add minced garlic and the remaining 1 tablespoon of Cajun seasoning. Cook for 30-60 seconds until fragrant.

5. 5

   Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Simmer until reduced by half.

6. 6

   Lower the heat to low and slowly stir in the heavy cream, followed by the grated Parmesan cheese. Stir until the sauce is smooth.

7. 7

   Stir in the fresh lemon juice. Taste and season with salt and pepper if needed.

8. 8

   Add the salmon and shrimp back to the skillet. Let everything simmer gently for 1-2 minutes to warm through.

9. 9

   Remove from heat, garnish with fresh parsley, and serve immediately.