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Cajun Salmon and Shrimp with Creamy Parmesan Risotto


Cajun Salmon and Shrimp with Creamy Parmesan Risotto





This Cajun Salmon and Shrimp dish served over a bed of creamy Parmesan risotto is a seafood lover’s

dream. The bold Cajun spices perfectly complement the rich flavors of the salmon and shrimp, while


the creamy risotto adds a luxurious touch. This recipe is perfect for a special dinner or any occasion

where you want to impress your guests with a flavorful and elegant meal.


For the Cajun Salmon and Shrimp:

4 salmon fillets

12 large shrimp, peeled and deveined

2 tablespoons Cajun seasoning


1 tablespoon olive oil

1 tablespoon butter

2 cloves garlic, minced

Juice of 1 lemon

Fresh parsley, chopped (for garnish)


For the Creamy Parmesan Risotto:

1 cup Arborio rice

4 cups chicken or vegetable broth, kept warm

1/2 cup white wine (optional)

1 small onion, finely chopped

2 cloves garlic, minced


2 tablespoons butter

1/2 cup grated Parmesan cheese

Salt and pepper to taste

Cajun Salmon and Shrimp with Creamy Parmesan Risotto

Cajun Salmon and Shrimp with Creamy Parmesan Risotto new york times recipes



Prepare the Risotto:

In a large saucepan, melt 2 tablespoons of butter over medium heat.

Add the chopped onion and cook until translucent, about 5 minutes.

Stir in the minced garlic and cook for another minute.


Add the Arborio rice and cook, stirring constantly, until the edges of the rice are translucent, about 2


Pour in the white wine (if using) and stir until the wine is absorbed.

Add a ladleful of the warm broth to the rice and stir until the liquid is absorbed. Continue adding

broth, one ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding


Once the rice is creamy and cooked to al dente (about 18-20 minutes), stir in the grated Parmesan

cheese. Season with salt and pepper to taste. Remove from heat and set aside.

Cook the Salmon and Shrimp:

Pat the salmon fillets and shrimp dry with paper towels. Sprinkle both sides with Cajun seasoning.

In a large skillet, heat the olive oil over medium-high heat.

Add the salmon fillets, skin-side down, and cook for 4-5 minutes until the skin is crispy. Flip and cook

for another 3-4 minutes until the salmon is cooked through. Remove from the skillet and set aside.

In the same skillet, melt the butter and add the minced garlic. Cook for about 1 minute until fragrant.

Add the shrimp and cook for 2-3 minutes on each side until they are pink and opaque.

Squeeze the juice of one lemon over the shrimp and salmon. Stir to coat the seafood in the garlic

butter sauce.


Spoon the creamy Parmesan risotto onto plates.

Top with the Cajun salmon fillets and shrimp.

Garnish with freshly chopped parsley.

Serve immediately and enjoy!



This Cajun Salmon and Shrimp with Creamy Parmesan Risotto is a delightful and indulgent dish that

brings together the bold flavors of Cajun seasoning with the richness of Parmesan risotto. Perfect for a

special occasion or a cozy dinner, this recipe will surely impress your family and friends. Enjoy the

perfect balance of spices, creamy textures, and fresh seafood in every bite.

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