- 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.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Salmon and Shrimp with Garlic Rice
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I cooked this tonight and it was a huge hit with my boyfriend. Definitely will be cooking this again. Quick and easy and so was the clean up. I would like to try it without so much butter or perhaps milk instead of cream.
This was very good! Rich, but good. I used what I had on hand, I didn't have ground mustard, so I just put in a squirt if yellow mustard, and it added just a little zing. I also had some Mexican cheese blend, not cheddar, but it worked fine. I had 3 lbs of salmon to use, but I made like 1.5 of the sauce, not double, and I would NOT have wanted more sauce. That was more than enough. I also just put the 1t salt in the 1.5, due to previous reviews, and it was still a bit salty, I think the butter cheese, etc. probably have almost enough salt on their own. We love salt though, it was fine for us. I used Cornstarch to thicken the sauce because my youngest daughter can't have wheat. I was upset cause the starch turned chunky in the pan. However, once I baked the whole thing, the little chunks melted, and it was just fine. Very yummy overall.
Amazing - this is the first time I've made anything with shrimp so I was a little worried but it turned out fantastic. The cheese sauce was a little too salty, but I notice the online version calls for 1/2 tsp less.
Yum, yum, and more yum. We indulge in this recipe several times each winter. I cut down on the salt in the cheese sauce. Definitely try with broccoli, and maybe some cauliflower.