Cajun Salmon and Shrimp

iamhomesteader.com

Ruthe

subheading: Cajun Cream Sauce:

5 tablespoons unsalted butter

1 tablespoons all-purpose flour

2 teaspoons Cajun seasoning

1 teaspoon paprika

1 cup (238 g) heavy cream

1 cup (8 ounces / 240 g) chicken broth

1 cup (113 g) Monterey Jack cheese, shredded

2 cups (60 g) fresh baby spinach

subheading: Seafood:

4 salmon fillets (4 ounces each), skin removed

1 pound Jumbo shrimp, raw (thawed if frozen), peeled, deveined, tail on

2 tablespoons Cajun seasoning, divided

2 tablespoons unsalted butter

1 tablespoon vegetable oil

parsley, chopped for garnish

Directions at iamhomesteader.com

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