VooDoo Shrimp & Salmon

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I saw some beautiful salmon and shrimp at the market today and decided I had to do something with them for dinner.  I have been on a spicy kick lately and decided to do spicy sauce to put over the pan seared salmon.  OMG, it turned out so much better than I anticipated.  The shrimp was seared perfectly and was so delicate to the bite.  The salmon flaked so easily with a fork which allowed the sauce to sink down into the meat as I took each bite.  I will definitely be making this again very soon.  So here y’all go. I hope you enjoy.

Ingredients:

• 2 Salmon filets
• 1/2 lb. medium shrimp (I bought 21-30’s)
• 4 tablespoons vegetable oil
• 2 Andouille sausages (I was out of Andouille so I used Chorizo)
• 1 medium sweet onion
• 1 clove garlic
• 4 teaspoon Cajun seasoning
• 1/4 teaspoon thyme
• 1/8 teaspoon cayenne pepper (more or less to taste)
• 1/8 teaspoon ginger (add another layer of spice without the heat)
• 1/8 teaspoon cumin (gives it a great earthiness)
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Mexican oregano (regular if you can’t get Mexican)
• 1 1/2 cups white or blush wine  (something good, you will drink)
• 1/3 cup heavy cream

Combine the garlic powder and Cajun seasoning and coat the shrimp and the salmon both.

In large sauté pan ad half the vegetable oil and sear the salmon skin side first over medium high heat.  I got mine very crispy and let the meat cook about 2/3 through (about 4-6 minutes).  You could also broil or grill your salmon, whichever is easiest for you.

Then flip, reduce heat to medium and sear other side till just done. (about 3 minutes).

While the salmon is cooking, in another pan sauté your shrimp for about 2 minutes on each side and then remove from pan.

Now add your diced up onion, green pepper and sausage and sauté for about 5 minutes. (until onion is translucent)  Then add garlic and cook an additional minute or two.

Now add thyme, cayenne pepper, ginger, cumin, paprika, oregano and the wine and bring to boil.  Reduce by about half.

Add back in the shrimp to finish cooking and the cream.  Cook till mixture is thickened (about 5 minutes).

Serve over Salmon and enjoy.