Salmon and Shrimp with Garlic Rice |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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 Ingredients:
5 tablespoons butter, divided |
3 tablespoons king arthur unbleached 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 |
Directions:
1. 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.
2. 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.
3. 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.
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