CAJUN HONEY BUTTER OR LEMON PEPPER SALMON & SHRIMP
Sweet and savory pan-seared salmon topped with sautéed shrimp in cajun butter sauce. Salmon New Orleans is an unforgettable meal.
4-6 ounce salmon fillets
FRESH ground salt and pepper, to taste
1/2 pound large shrimp, peeled, de-veined
8 tablespoons butter, divided
2 tablespoons honey
LEMON PEPPER & SEA SALT seasoning
FRESH ground sea salt
Sweet Hungarian Paprika
½ teaspoon salt
1 teaspoon garlic powder
1 teaspoon paprika
¼ teaspoon pepper
½ teaspoon onion salt
½ teaspoon cayenne pepper
heaping ½ teaspoon dried oregano
¼ teaspoon crushed red pepper flakes
- In a small bowl whisk together all Cajun OR Lemon Pepper seasoning ingredients and set aside.
- Season the salmon with fresh ground salt and pepper to taste.
- Melt 2 tablespoons butter in a large skillet over medium-high heat.
- Add honey and whisk to combine (mixture should be bubbly).
- Add salmon fillets to pan and cook for 5-6 minutes, then flip and cook another 5-6 minutes until salmon is cooked through, flaky, and browned.
- Transfer salmon pieces to a platter and cover to keep warm.
- Add remaining butter to the pan over medium-high heat. Once butter is melted, stir in cajun seasoning.
- Add shrimp to pan and saute’ until opaque, about 3-4 minutes.
- Serve salmon topped with shrimp pieces.
- Drizzle any extra pan sauce over the top and garnish with chopped parsley if desired.
- Serve immediately.
LEMON SHRIMP FETTUCCINE
3/4 pound medium shrimp, cleaned and deveined
1 small fennel, cleaned, halved and sliced – save chop fronds and keep separate
12 ounces fettuccine, prepared al dente (save 1/4 cup hot pasta water)
2 egg yolks
1/2 cup heavy cream
2 tablespoons avocado oil
1 cup sugar snap peas, trimmed and halved
2 Meyer lemons, Juice of LARGE Meyer Lemon + slices for garnish
FRESH ground sea salt and black pepper
- Whisk together the cream, lemon juice and egg yolks.
- Season with salt and pepper. Set aside.
- Heat avocado oil in skillet over medium heat.
- Saute shrimp for 90 seconds. Remove shrimp and set aside to keep warm.
- Add the fennel pieces and saute for 2 minutes.
- Add the snap peas and saute another 3 minutes until peas are tender and fennel is browned.
- Add cream, 1/4 cup pasta water, prepared fettuccine and shrimp into pan.
- Turn off heat and stir together until well blended and sauce thickens.
- Season to taste.
- Garnish with fennel fronds and lemon slices.
- Serve immediately.
NOTE: Meyer lemons are a bit sweeter than regular lemons so if you can’t find a Meyer lemon, use half of a regular lemon and half of a tangerine.
I found this recipe made for shrimp, but it is ALSO awesome with chicken.
ASIAGO SHRIMP RISOTTO adapted from What The Fork’s for Dinner?
4 tablespoons butter, divided
2 shallots, finely chopped
2 garlic cloves, minced
1 1/2 cups Arborio rice
2 tablespoons dry white wine
4 1/2 cups chicken stock, divided 3 + 1 1/2
Juice of 1 lemon
Coarse salt and freshly ground pepper
1 pound large shrimp, thawed, peeled and de-veined**
3/4 cup grated Asiago cheese
1/4 cup tarragon and flat-leaf parsley, chopped for garnish
- In an electric pressure cooker set on sear, melt 3 tablespoons butter over medium heat.
- Add shallots and garlic, sauté until translucent, about 4 minutes.
- Add rice and cook, stirring, 1 minute more.
- Add wine and cook until wine evaporates, about 30 seconds.
- Add 3 cups of chicken stock and lemon juice; season with salt and pepper.
- Secure lid.
- Set pressure cooker on rice setting for 10 minutes.
- Vent pressure, then remove lid.
- Reset to sear setting and stir in shrimp with remaining 1½ cups broth, and cook until shrimp are opaque, 3 to 5 minutes.**
- Stir in cheese and remaining 1 tablespoons butter.
- Finish with herbs and serve immediately.
NOTE ** If using chicken use 1 pound cut into small bite sized pieces and adjust cooking time until chicken is cooked through. I have also prepared chicken in a skillet getting a good sear on all sides before adding to risotto and then only stirring to coat well with sauce.
Linking up to FULL Plate Thursday.
PAELLA STYLE CHICKEN & RICE
1 cup frozen pearl onions, thawed and drained
1 red bell pepper, chopped
1/2 pound Andouille (smoked pork) sausage, thinly sliced
1 1/2 pound boneless, skinless chicken thighs, quartered
1 1/4 teaspoon fresh ground sea salt
2 1/2 teaspoons smoked paprika
3 tablespoons avocado oil
1 fennel bulb with feathers, sliced saving feathers for garnish
3-4 garlic cloves, minced
1/4 teaspoon saffron
1 can petite diced tomatoes
2 cups Arborio (Italian short grain) rice
1 cup water
3/4 cup dry sherry
1 3/4 cups chicken broth
1/2 pound small shrimp, cleaned and de-veined
- Heat 1 tablespoon of oil in large saute’ pan over medium high heat.
- Add sausage and brown about 5 minutes. Remove with slotted spoon to a plate and cover.
- Add chicken pieces and brown on all sides. Remove with slotted spoon to a plate and cover.
- Add remaining oil to pan.
- Add fennel, onions and bell pepper to pan sauteing until fennel softens.
- Stir in garlic, paprika, salt and saffron, stirring until fragrant and sizzling.
- Add tomatoes and cook, stirring 5 minutes to blend well.
- Add rice and coat well. Add water, chicken broth and sherry. Cover and bring to a boil over high heat.
- Reduce heat, cover and simmer until rice is tender and liquid is absorbed, about 25 minutes.
- Arrange chicken and shrimp on top of rice, cooking another 5 minutes covered to heat chicken and shrimp through.
- Garnish with fennel fronds and Enjoy.