Creamy Shrimp and Fish Medley

👩‍🍳 Instructions

1. Sear the Seafood: Heat the olive oil and butter in a large skillet over medium-high heat. Season the fish and shrimp with a pinch of salt and pepper. Sear them for 2-3 minutes until the shrimp turn pink and the fish is just cooked through. Remove from the pan and set aside.

2. Sauté Aromatics: In the same pan, add the diced shallots. Cook until softened (about 2 minutes), then add the minced garlic and cook for another 30 seconds until fragrant.

3. Deglaze: Pour in the white wine (or stock). Scrape the bottom of the pan to get all those flavorful bits. Let the liquid simmer and reduce by half.

4. Make it Creamy: Lower the heat to medium. Stir in the heavy cream, Dijon mustard, and paprika. Let it simmer gently for 3-4 minutes until the sauce starts to thicken.

   Tip: If you’re using spinach, toss it in now and let it wilt in the sauce.

5. Combine: Return the cooked fish and shrimp to the pan. Toss gently to coat them in the sauce. Let everything warm through for 1 minute.

6. Season & Serve: Turn off the heat. Add a squeeze of fresh lemon juice and garnish generously with chopped parsley.

🍽️ Serving Suggestions

This medley is quite rich, so it pairs beautifully with:

• Pasta: Linguine or Fettuccine.

• Grains: A bed of fluffy white rice or quinoa.

• Bread: Crusty sourdough to soak up every drop of that sauce.