creamy southern shrimp and salmon over rice -

creamy southern shrimp and salmon over rice

→ Seafood

4 salmon fillets (about 6 oz each)

1 lb large shrimp, peeled & deveined

→ Rice

3 cups cooked white rice

→ Double Creamy Garlic Sauce

6 tbsp butter

6 tbsp olive oil (divided)

10 cloves garlic, minced

2 cups heavy cream

2 tsp lemon juice

2 tsp paprika (divided)

2 tsp onion powder

2 tsp dried parsley

1 tsp cayenne pepper (optional)

Salt, to taste

Black pepper, to taste

1 cup shredded mozzarella (mixed into sauce)

→ Melty Finish

1 cup shredded mozzarella (on top)

🍽️ How to Make It

1️⃣ Pat the salmon and shrimp dry.

Season salmon with salt, black pepper, and 1 tsp paprika, then drizzle with 1 tbsp olive oil.

2️⃣ Heat 2 tbsp olive oil in a large skillet over medium heat.

Sear salmon 4–5 minutes per side until golden and flaky, then move to a plate.

3️⃣ In the same skillet, melt butter with the remaining olive oil.

Add garlic and stir 20–30 seconds until fragrant (not browned).

4️⃣ Add shrimp and season with salt, black pepper, remaining 1 tsp paprika, dried parsley, onion powder, and cayenne (optional).

Cook 2–3 minutes, just until pink and juicy.

5️⃣ Lower the heat and pour in heavy cream and lemon juice.

Simmer gently 2–4 minutes until the sauce turns glossy and lightly thick.

6️⃣ Stir in 1 cup mozzarella (mixed into sauce) until melted and creamy.

Return salmon to the skillet so it warms in the sauce without drying out.

7️⃣ Sprinkle 1 cup mozzarella (on top), cover 1–2 minutes to melt.

Serve over warm rice and spoon extra sauce on every plate.

⏱️ Time: Prep 10 min | Cook 18–22 min | Total 28–32 min

🍽️ Serves: 4