Salmon and Shrimp with Garlic Rice 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 Printed from tasteofhome.com Oct 12, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Salmon and Shrimp with Garlic Rice cont. 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 Printed from tasteofhome.com Oct 12, 2008 Copyright Reiman Media Group, Inc © 2008

	Salmon and Shrimp with Garlic Rice salmon and shrimp mixture. Yield: 6 servings. Printed from tasteofhome.com Oct 12, 2008 Copyright Reiman Media Group, Inc © 2008