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Creamy Shrimp and Salmon

Ingredients

4 salmon filets
Salt and Pepper
    Cajun Seasoning 
1/2 tsp paprika
3 Tbs butter
1/4 cup finely chopped onion
3 Tbs flour
1 1/2 cups milk
1/4 cup heavy cream
1 pound shrimp


Step 1
                                     

Preheat the oven to 400 degrees. Season the filets with salt, pepper, and paprika. Bake for 15-20 minutes, until cooked through.


Step 2 




Meanwhile, in a saucepan, melt the butter and saute the onions for a few minutes until translucent. Whisk in the flour and cook for 1 minute, whisking continuously. 


Step 3 



Add the milk and bring to a boil, then reduce to a simmer. Add the shrimp and cook for 5 minutes. Add the heavy cream for 2 minutes. Season with salt, pepper, and cajun seasoning to taste.

 Step 4




Spoon shrimp and sauce over salmon and serve!
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When you're in the mood for seafood AND Mexican but can't choose (who can?!) then this recipe is the perfect compromise. Creamy, cheesy, seafood-y. 

Creamy Shrimp Enchiladas

Ingredients

1 lb shrimp, peeled and deveined
1 small onion, diced
1 jalapeno, seeded and diced
2 medium tomatoes, diced
2 cups heavy cream
1/2 cup sour cream
2 garlic cloves, finely chopped
8 flour tortillas
5 ounces Monterrey Jack cheese, shredded
Salt and Pepper


Preheat oven to 350 degrees.

Heat some oil in a large cooking pan and saute the onion, jalapeno, and tomatoes with a pinch of salt.
 


Once the vegetables are soft, whisk in the heavy cream, sour cream, and garlic. Add shrimp and cook over medium high heat, until shrimp is cooked through. Season with salt and pepper to taste.

With a slotted spoon, scoop out some shrimp and vegetables (draining most of the sauce) into a tortilla. Roll up and place in 9X13 baking dish. Repeat with remaining tortillas. 



Pour sauce over enchiladas (I had some shrimp left over from filling enchiladas) and sprinkle cheese over the top. Bake for 15- 20 minutes. 


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