Sometimes I think that everyone in Alaska catches salmon. I've cooked in so many ways. This impressive dish pairs salmon and shrimp with a mild sauce.—Darlene Sullivan, Wasilla, Alaska
- 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 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.
Originally published as Salmon and Shrimp with Garlic Rice in Taste of Home August/September 2001, p45
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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