ADVERTISEMENT
Directions:
1. Prepare the Grits:
Start by bringing the water or chicken broth to a boil in a medium saucepan. Add a pinch of salt and slowly stir in the grits. Lower the heat to a simmer and cook according to the package instructions, stirring occasionally. For stone-ground grits, this usually takes about 25–30 minutes.
Once the grits are cooked, stir in the butter, heavy cream, and Parmesan cheese, if using. Adjust the seasoning with salt and pepper to taste. Keep the grits warm on low heat while you prepare the fish and shrimp.
2. Cook the Red Snapper & Shrimp:
Season the red snapper fillets and shrimp with Cajun seasoning, salt, and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the red snapper fillets and cook for about 4-5 minutes per side, or until the fish is golden and cooked through. Remove the fish from the skillet and set it aside.
In the same skillet, add the shrimp and cook for about 2–3 minutes per side, until they are pink and opaque. Once cooked, remove the shrimp from the skillet and set them aside with the snapper.
3. Make the Cajun Cream Sauce:
To the same skillet, add 1 tablespoon of butter and sauté the onions over medium heat until they become soft and translucent, about 3-4 minutes. Add the garlic and cook for another 1 minute until fragrant.
Pour in the heavy cream and chicken broth, stirring to combine. Add the Cajun seasoning, paprika, and cayenne pepper (if using), and let the sauce simmer for 3–5 minutes, allowing it to thicken slightly. Taste and adjust the seasoning with salt and pepper as needed.
4. Assemble the Dish:
To serve, spoon a generous portion of grits onto each plate. Top with a red snapper fillet and arrange the shrimp around the fish. Drizzle the Cajun cream sauce over the fish and shrimp, making sure to coat them generously. Garnish with freshly chopped parsley for a pop of color and added freshness.
Tips for Success:
- Adjust the spice level: If you prefer a milder dish, reduce the amount of Cajun seasoning and cayenne pepper in both the sauce and the seasoning for the shrimp and snapper.
- Substitute the fish: While red snapper is a fantastic choice for this recipe, you can also use other firm, white fish such as grouper, tilapia, or even catfish.
- Make it ahead: You can prepare the grits and Cajun cream sauce in advance and refrigerate them for up to two days. When ready to serve, simply reheat the grits and sauce before assembling the dish.
Why You’ll Love This Dish:
This Red Snapper, Shrimp & Grits with Cajun Cream Sauce recipe brings together all the elements of a classic Southern comfort meal with a spicy, flavorful twist. The rich, creamy grits complement the tender seafood perfectly, while the Cajun cream sauce adds depth and heat to each bite. Whether you’re a fan of Southern cooking or just looking for something a little different, this dish is sure to impress.
With its balanced combination of flavors, textures, and a touch of heat, it’s the ultimate in comfort food that still feels elevated. So next time you want to serve a dish that’s both hearty and sophisticated, try this one — it’s guaranteed to be a hit!
ADVERTISEMENT
