Spicy Cajun Salmon and Shrimp Delight
Indulge in the vibrant flavors of the South with our Spicy Cajun Salmon and Shrimp Delight. This dish combines the succulent textures of fresh salmon and shrimp, generously seasoned with a blend of aromatic Cajun spices. Perfect for those who crave a little heat in their meals, this recipe is a culinary adventure that brings the essence of Louisiana right to your table. Whether you’re hosting a dinner party or looking to spice up your weeknight dinner, this delightful dish is sure to impress and satisfy.
Ingredients:
- two salmon fillets, each weighing about six ounces
Peeled and deveined as well as twelve huge prawns - Cajun seasoning, one tablespoon amount
- Olive oil, two teaspoons’ worth
- 1 sliced red bell pepper per person
- 1 sliced green bell pepper
- 1 sliced onion
- 3 minced garlic clove
- s 1 and a half cloves of garlic
- half a cup of cherry tomatoes, as measured
- a quarter cup of either turkey or veggie broth
- To taste, season with salt and pepper
- To garnish, fresh parsley is used.
How to proceed:
- To ensure that the salmon fillets and prawns are equally coated with the Cajun spice, sprinkle it on both sides.
- Within a large skillet, bring the olive oil to a temperature of medium-high.
- To ensure that the salmon fillets are cooked all the way through, add them to the skillet and cook them for about four minutes on each side. Take out and put to the side.
- Add the prawns to the same skillet and cook them for about two minutes on each side, or until they are pink and opaque across the surface. Take out and put to the side.
- First, if more oil is required, add it to the same pan, and then sauté the onion, garlic, and bell peppers until they begin to get more tender.
- You should add the cherry tomatoes and the broth, and then let the mixture simmer for around five minutes, or until the veggies are soft.
- When you return the prawns and salmon to the pan, be sure to warm them up completely.
- Serve immediately after seasoning with salt and pepper, garnishing with chopped parsley, and serving.