Southern garlic shrimp salmon (Ready-to-Print Version)

Seared salmon and shrimp in creamy garlic sauce atop tender rice for comforting Southern taste.

# What You’ll Need:

→ Seafood

01 - 1 salmon fillet (approximately 6 oz)
02 - 12–15 large shrimp, peeled and deveined

→ Grains

03 - 2 cups cooked white rice

→ Dairy & Fats

04 - 3 tbsp unsalted butter
05 - 1 cup heavy cream

→ Oils

06 - 3 tbsp olive oil

→ Seasonings & Aromatics

07 - 5 cloves garlic, minced
08 - 1 tsp paprika
09 - 1 tsp onion powder
10 - 1 tsp dried parsley
11 - ½ tsp cayenne pepper (optional)
12 - Salt, to taste
13 - Black pepper, to taste
14 - 1 tsp fresh lemon juice

# Step-by-Step Guide:

01 - Season the salmon fillet with salt, black pepper, paprika, and drizzle with olive oil.
02 - Heat a skillet over medium heat and sear the salmon until golden on both sides and cooked through; remove and set aside.
03 - In the same pan, melt butter and sauté minced garlic until fragrant, about 1 minute.
04 - Add shrimp to the pan, season with salt, black pepper, paprika, and dried parsley, then cook until shrimp turn pink and opaque.
05 - Pour in heavy cream, sprinkle onion powder and cayenne pepper (if using), then simmer gently until sauce thickens slightly.
06 - Stir in fresh lemon juice and adjust seasoning.
07 - Plate the cooked rice, place the salmon on top, and generously spoon the shrimp with creamy garlic sauce over the salmon.

# Handy Tips:

01 - Use fresh garlic to maximize flavor; adjust cayenne pepper to desired heat level.

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