Crab Cakes and Shrimp with Creole Cream Sauce

All you seafood lovers are in for a real treat!  The traditional Louisiana spices from this dish makes it a perfect meal selection for a cold day like what we've had lately. The zucchini noodles give us a healthier option and enables us to still enjoy sauces intended for pasta without compromising too much with texture.  The combinations of flavors from this dish will surly warm you up after devouring every morsel of this heavenly Cajun goodness.

Crab Cakes and Shrimp with Creole Cream Sauce
Written by Rebecca Lane
Makes 4 servings


Ingredients:

• 8 Louisiana Crab Cakes
• 1 lb Fresh Shrimp; small to medium in size and peeled
• 2 1/2 TBSP Grass Fed Butter or Ghee; divided
• 2 cloves Garlic; minced
• 2 cups full fat Coconut Milk
• 1 tsp Lemon Juice
• 1/2 TBSP Cajun Seasoning (I use Tony Chachere's)
• 1/4 cup water
• *4 zucchini; cut into noodles with a medium Julienne blade

* 1 zucchini will make approximately 1 adult portion size. Only prepare the correct amount per meal time.

Here's what ya do:

1. Prepare my Louisiana Crab Cakes 
2. Melt 1 TBSP butter over medium heat in a sauce pan. 
3. Add garlic and sauté until fragrant; about 30 seconds
4. Add coconut milk, lemon juice and Cajun seasoning. 
5. Bring to a soft boil and reduce liquid by half stirring often; about 10 minutes.
6. Add water and continue a soft boil until this also reduces by half; about 7 minutes.
7. In a separate large skillet, melt 1/2 TBSP butter over medium-high heat.  Add shrimp and sauté for 2 minutes per side.
8. Add sauce to shrimp and continue cooking for 4 more minutes or until shrimp tails have completely curled up and is fully cooked
9. Meanwhile, in yet another skillet (sorry about all the dirty dishes but I promise it's worth it!), melt 1 TBSP butter over medium heat. Sauté zucchini noodles until no longer firm; about 3 minutes
10. To assemble dish, place zucchini on a plate and top with a little sauce.  Add one or two crab cakes and top with more sauce and shrimp.
11. Enjoy!