Taste of Home Back To Recipe»

Nutrition Facts

  • One serving:
  • Calories:
  • 699
  • Fat:
  • 42 g
  • Saturated Fat:
  • 22 g
  • Cholesterol:
  • 228 mg
  • Sodium:
  • 1241 mg
  • Carbohydrate:
  • 32 g
  • Fiber:
  • 1 g
  • Protein:
  • 44 g

Salmon and Shrimp with Garlic Rice

I combined two of my favorites, salmon and shrimp, into one creamy-cheesy dish that's oh-so-good over rice.

SERVINGS

 6

CATEGORY

 Main Dish

METHOD

 Baked

PREP

 20 min.

COOK

 25 min.

TOTAL

 45 min.

INGREDIENTS

  • 5 tablespoons butter, divided
  • 3 tablespoons all-purpose flour
  • 1-1/2 cups half-and-half cream
  • 1-1/2 cups (6 ounces) shredded cheddar cheese, divided
  • 1 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon dill weed
  • Dash cayenne pepper
  • 1/2 pound medium uncooked shrimp, peeled and deveined
  • 1-1/2 pounds salmon fillets
  • 3 garlic cloves, minced
  • 1 cup uncooked long grain rice
  • 2 cups chicken broth

DIRECTIONS

In a large saucepan, melt 3 tablespoons butter. Stir in flour until smooth; gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Add 1 cup cheese, salt, mustard, dill and cayenne; stir until cheese is melted. Remove from the heat; stir in shrimp.
    Pat salmon dry; place in a greased 13-in. x 9-in. baking dish. Pour shrimp mixture over salmon. Top with remaining cheese. Bake, uncovered, at 400° for 25-30 minutes or until fish flakes easily with a fork and shrimp turn pink.
    Meanwhile, in a saucepan, saute garlic in remaining butter until tender. Add rice; cook and stir for 2 minutes. Stir in broth; bring to a boil. Reduce heat; cover and cook for 15 minutes or until rice is tender. Serve with the salmon and shrimp mixture. Yield: 6 servings.

Printed from tasteofhome.com Oct 14, 2008

Copyright Reiman Media Group, Inc © 2008