Red Velvet Salmon & Shrimp

recipe serves 3

***Cucumber Dill mashed potatoes:

2-3 lbs of red potatoes boiled in salted water

1/4 cucumber

2 tablespoons dill

3 tablespoons scallions

2 tablespoons minced garlic

1./2 cup miracle whip

1 cup of mayonaise

squeeze of lemon juice

salt and pepper to taste

splash of Keith Lorren's seasonings

2 teaspoons of sugar

1 tablespoon minced parsley

Directions: Boil potatoes until tender in salted water

add all ingredients except sliced cucumber and mash well. 

add sliced cucumber and stirr until evenly mixed. keep warm


***Green Beans

1 bag of fresh green beans

Keith Lorren All purpose Seasoning


2-3 tablespoons of butter


Boil green beans in the same salted boiling water that you boiled the potatoes in. cook until aldente, remove from boiling water and blanch in ice water to retain bright green color.

Once ready to serve, heat a little splash of water to medium high heat in a pan with a teaspoon of Better than bouillion and a sprinkling of Keith Lorren All Purpose Seasoning, salt/ pepper.

Add green beans add 2-3 tablespoons of butter and toss to warm, slightly evaporating the water and heating the beans. remove from heat

***Cajun Red velvet Salmon & Shrimp  Sauce:

3 salmon fillets

9 scallops

9 large shrimp

peanut oil for sauteeing

Keith Lorren's Seafood seasoning

fresh cracked black pepper

2 tablespoons butter, for sauteing veggies, 6-8 tablespoons for finishing the sauce

6 cloves garlic

2 shallots

2 tablespoons celery

1 diced plum tomato

2 tablespoons each green & red bell pepper

 2-3 tablespoons keith lorren cajun seasoning

1 tablespoon paprika for color

salt/ pepper to taste

juice of 1 lemon

few dashes of Keith Lorren Scotch bonnet sauce

1/2 cup of clam juice

2 teaspoons better than bouillion

chopped fresh parsley for garnish


Season shrimp, salmon & scallops with Keith Lorren's Seafood Seasoning, a squeeze of lemon juice and freshly cracked black pepper. allow to marinate for 10-15 minutes

Sear scallops in a hot skillet with a little peanut oil until golden brown on each side. Remove from pan, but keep warm

Sear Shrimp until 80% done, remove from pan

In the same pan, add 2 tablespoons of butter and sautee garlic, celery, peppers, shallots until translucent

Add cajun spice and paprika and add 3-4 tablespoons of butter. Sautee until butter oil turns red and fragrant. Add a splash of clam juice, better than bouillion, the juice of 1 lemon and the shrimp.

Once shrimp are cooked, add remaining butter and remove from heat. Adjust flavor of the sauce if needed with Keith Lorren Seafood seasoning and/or salt/pepper. Add freshly chopped parsley

*****To plate, arrange green beans on the upper portion of the plate

place a scoop of mashed potatoes on the bottom portion of the green beans

place the seared salmon on top of the mashed potatoes so that the green beans are still visible.

 Arrange 3 shrimp and 3 scallops around the plate and ladle the cajun butter sauce on top of the salmon. sprinkle fresh parsley on top for garnish and serve with a lemon wedge and baguettes