Red Snapper Shrimp Grits with Cajun Cream Sauce

 

Ingredients

Seafood

4 red snapper fillets

12 large shrimp, peeled and deveined

1 tbsp Cajun seasoning

Salt & pepper to taste

1 tbsp olive oil (for searing)

Grits

1 cup quick-cooking grits

2 cups water

1 tbsp butter

¼ cup Parmesan cheese

Salt to taste

Cajun Cream Sauce

1 cup heavy cream

½ cup chicken broth

2 cloves garlic, minced

1 tbsp butter

1 tbsp Cajun seasoning (adjust to taste)

Salt & pepper to taste

Garnish

Fresh parsley, chopped

 

Instructions

Step 1: Prepare the Grits

1. In a medium saucepan, bring 2 cups of water to a boil with a pinch of salt.

2. Stir in 1 cup quick-cooking grits, reduce heat to low, and cook according to package instructions (usually 5–7 minutes), stirring occasionally.

3. Once thickened, stir in 1 tbsp butter and ¼ cup Parmesan cheese until melted and smooth.

4. Cover and keep warm.

Step 2: Cook the Seafood

1. Pat dry the red snapper fillets and shrimp with paper towels.

2. Season both with Cajun seasoning, salt, and pepper.

3. In a large skillet, heat 1 tbsp olive oil over medium-high heat.

4. Add the snapper fillets, skin-side down if applicable. Cook for about 3–4 minutes per side until golden and cooked through. Remove and set aside.

5. In the same pan, cook the shrimp for about 2 minutes per side, or until pink and opaque. Remove and set aside with the snapper.

Step 3: Make the Cajun Cream Sauce

1. In the same skillet, melt 1 tbsp butter over medium heat.

2. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.

3. Pour in ½ cup chicken broth, scraping up any browned bits from the pan.

4. Stir in 1 cup heavy cream and 1 tbsp Cajun seasoning. Simmer gently for 3–5 minutes, stirring often, until the sauce thickens slightly.

5. Season with salt and pepper to taste.

Step 4: Assemble & Serve

1. Spoon a portion of cheesy grits into each serving bowl or plate.

2. Top with a snapper fillet and a few shrimp.

3. Drizzle with Cajun cream sauce.

4. Garnish with chopped fresh parsley.