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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

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

Printed from tasteofhome.com Oct 12, 2008

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Salmon and Shrimp with Garlic Rice cont.

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.