本郷柚巴　沢口愛華

Cajun Salmon & Shrimp with Creamy Garlic Herb Sauce

Get ready for a surf-and-sizzle knockout—blackened Cajun salmon paired with juicy shrimp, all draped in a luscious garlic herb cream sauce. A rich, zesty, flavor-packed masterpiece!

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Prep Time: 20 mins

Cook Time: 15 mins

Servings: 2

Calories: ~710 kcal per serving

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Ingredients:

For the Salmon & Shrimp:

2 salmon fillets (6 oz each)

10 large shrimp (peeled & deveined)

1 tbsp Cajun seasoning

1 tbsp olive oil

Salt & pepper to taste

Lemon wedges, for garnish

For the Creamy Garlic Herb Sauce:

2 tbsp butter

2 garlic cloves (minced)

1/2 cup heavy cream

1/4 cup chicken or seafood broth

1 tbsp Dijon mustard

1 tsp lemon juice

2 tbsp chopped fresh parsley or chives

Cracked pepper & pinch of chili flakes (optional)

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Instructions:

1. Season & Sear:

Pat salmon and shrimp dry. Rub both with Cajun seasoning, olive oil, and a little salt & pepper.

In a hot skillet, sear salmon skin-side down first for 3–4 mins per side. Remove and set aside.

Add shrimp to the same pan and cook 2–3 mins per side until pink and slightly charred.

2. Make the Sauce:

Melt butter in the skillet. Add garlic and sauté until fragrant (30 secs).

Pour in cream and broth, then whisk in mustard, lemon juice, and cracked pepper.

Simmer until slightly thickened. Stir in fresh herbs.

3. Plate & Finish:

Spoon creamy sauce over the salmon and shrimp.

Garnish with extra herbs, lemon wedges, and a dash of chili flakes if desired.

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Pro Tip:

For a bold flavor twist, finish the sauce with a splash of white wine or a hint of smoked paprika.

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Spicy, creamy, buttery bliss—every bite of this dish is like a coastal vacation on a fork!

Looking for a crowd-pleasing appetizer? These stuffed mushrooms pack a punch with creamy goodness and savory Italian sausage!

Ingredients:
- 1 package of Philly cream cheese, softened
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- Salt and pepper, to taste
- ½ cup grated Parmesan cheese
- 1 lb hot Italian sausage, precooked and drained
- 6 large portobello mushrooms, cleaned and stems removed
- 1 cup mozzarella cheese, for topping

Directions:
1. Preheat your oven to 325°F (165°C).
2. In a mixing bowl, combine the softened cream cheese, Italian seasoning, garlic powder, salt, pepper, and grated Parmesan cheese.
3. Stir in the cooked Italian sausage until everything is well blended.
4. Generously stuff the mixture into each cleaned portobello mushroom, making sure to fill them up nicely.
5. Top each stuffed mushroom with a sprinkle of mozzarella cheese.
6. Place the mushrooms on a baking sheet and pop them in the oven. Bake for about 30 minutes, or until they’re heated through and the tops are beautifully golden.

Nutritional Values (per stuffed mushroom):
- Serving Size: 1 mushroom
- Calories: 220
- Protein: 12g
- Carbohydrates: 5g
- Total Fat: 17g
- Fiber: 1g

These stuffed mushrooms are the perfect blend of creamy, cheesy, and savory goodness. Enjoy each bite!

#StuffedMushrooms #EasyAppetizers #ItalianFlavors #Foodie #Yum

A Filipino engineering student, Carvey Ehren Maigue, developed an innovative solar panel called AuREUS, which is made from recycled food waste—specifically rotting fruits and vegetables.

Unlike traditional solar panels that need direct sunlight, this panel works by capturing ultraviolet (UV) light, allowing it to generate electricity even on cloudy days or in shaded areas.

The technology uses luminescent particles from plant waste that absorb UV rays and re-emit them as visible light, which is then harvested by photovoltaic strips at the panel’s edges.

This makes it ideal for use on walls or windows in cities, where sunlight can be inconsistent.

Carvey’s invention earned him the 2020 James Dyson Sustainability Award, recognizing its potential to revolutionize solar energy by making it more adaptable, environmentally friendly, and accessible—especially in urban or low-light environments.

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Hina Kikuchi

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You can see 100 of them for free at Walmart on any given day now.