Salmon And Shrimp With Garlic Rice

• 5 tablespoons butter, divided
• 3 tablespoons all-purpose flour
• 1-1/2 cups half-and-half cream
• 1-1/2 cups shredded cheddar cheese, divided
• 1 teaspoon salt
• 1/2 teaspoon ground mustard
• 1/4 teaspoon dill weed
• Dash cayenne pepper
• 1/2 pound medium uncooked shrimp, peeled and deveined
• 1-1/2 pounds salmon fillets
• 3 garlic cloves, minced
• 1 cup uncooked long grain rice
• 2 cups chicken broth

1. In a large saucepan, melt 3 tablespoons butter. Stir in flour until smooth; gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Add 1 cup cheese, salt, mustard, dill and cayenne; stir until cheese is melted. Remove from the heat; stir in shrimp.
2. Pat salmon dry; place in a greased 13x9-in. baking dish. Pour shrimp mixture over salmon. Top with remaining cheese. Bake, uncovered, at 400u0b0 for 25-30 minutes or until fish flakes easily with a fork and shrimp turn pink.
3. Meanwhile, in a saucepan, saute garlic in remaining butter until tender. Add rice; cook and stir for 2 minutes. Stir in broth; bring to a boil. Reduce heat; cover and cook for 15 minutes or until rice is tender. Serve with the salmon and shrimp mixture.

butter, allpurpose, cream, cheddar cheese, salt, ground mustard, dill weed, cayenne pepper, shrimp, salmon, garlic, long grain rice, chicken broth

Taken from www.tasteofhome.com/recipes/salmon-and-shrimp-with-garlic-rice/ (may not work)