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
Salmon and Shrimp with Garlic Rice
Salmon and Shrimp with Garlic Rice
Prep Time
20 min
Cook Time
25 min
Yield
6 servings
Ingredients
- 5 tablespoons butter, divided
- 3 tablespoons all-purpose flour
- 1-1/2 cups half-and-half cream
- 1-1/2 cups 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 13x9-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.
Nutrition Facts
1 each: 699 calories, 42g fat (22g saturated fat), 228mg cholesterol, 1241mg sodium, 32g carbohydrate (3g sugars, 1g fiber), 44g protein.
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