Red Snapper and Cajun Shrimp Grits Recipe
If you are searching for a dish that exudes comfort and bursts with bold flavors, then this Red Snapper and Cajun Shrimp Grits Recipe is an absolute must-try. Combining the flaky tenderness of perfectly seared red snapper with succulent Cajun-spiced shrimp, all resting atop creamy, cheesy grits, this dish captures the heart of Southern cooking with a gourmet twist. The harmony of spices, the richness of the sauce, and the velvety texture of the grits come together to create an unforgettable meal that’s as impressive for special occasions as it is satisfying on a cozy weeknight.
Ingredients You’ll Need
This recipe relies on straightforward yet carefully chosen ingredients that each play an important role in building layers of flavor, creaminess, and a beautiful color palette. From the stone-ground grits to the blend of Cajun spices, every component is essential for that authentic Southern-inspired taste you’ll crave.
- Stone-ground grits: Gives the base a hearty, slightly coarse texture that carries all the flavors deliciously.
- Chicken broth or water: Used to cook the grits, adding subtle savory depth or a lighter touch if preferred.
- Heavy cream: Ensures that creamy, velvety richness we all love in grits and sauce alike.
- Unsalted butter: Adds luscious smoothness and helps balance the spices.
- Shredded cheddar cheese: Melts into the grits for that classic cheesy warmth.
- Salt and black pepper: Essential seasoning to brighten and enhance all flavors.
- Large shrimp: The star protein for bold, juicy bites with a spicy Cajun kick.
- Olive oil: Perfect for sautéing and achieving a nice sear on seafood.
- Cajun seasoning: This is the soul of the dish, providing that trademark spicy, smoky flavor.
- Garlic cloves: Adds aromatic depth to shrimp, fish, and sauce components.
- Red snapper fillets: Firm, delicate fish that balances beautifully with the shrimp and sauce.
- Smoked paprika: Brings a subtle smoky note enriching the cream sauce.
- Grated Parmesan cheese: Adds a sharp, nutty finish to the sauce’s creamy texture.
- Hot sauce (optional): For those who love an extra kick in their creamy Cajun sauce.
How to Make Red Snapper and Cajun Shrimp Grits Recipe
Step 1: Cook the Grits
Begin by bringing your chicken broth to a boil in a medium saucepan, then gradually whisk in the stone-ground grits. Lower the heat and let them simmer uncovered for about 20 to 25 minutes, stirring often to prevent sticking and to encourage that creamy, tender texture. Once they’ve thickened up, stir in the heavy cream, butter, and shredded cheddar cheese, seasoning with salt and black pepper to your taste. Cover the pot to keep the grits warm and dreamy as you move on to the seafood.
Step 2: Prepare the Cajun Shrimp
In a bowl, toss the peeled and deveined shrimp with Cajun seasoning so every piece is evenly coated with spice. Heat olive oil and butter in a skillet over medium-high heat, then add minced garlic and sauté just until fragrant. Carefully arrange the shrimp in a single layer and cook 2 to 3 minutes on each side until their color turns a beautiful opaque pink. Once cooked, set them aside so they don’t overcook while you work on the fish.
Step 3: Cook the Red Snapper Fillets
Pat your red snapper fillets dry and season both sides generously with Cajun seasoning. Using the same skillet, heat olive oil and butter again over medium-high heat, then add your fish. Cook each side about 3 to 4 minutes until the outside is golden and crisp, and the inside is tender and opaque. Remove the fillets and keep them warm — you want every element ready to be combined at serving time.
Step 4: Make the Cajun Cream Sauce
Staying in the skillet, melt butter and gently sauté garlic for a minute before adding Cajun seasoning and smoked paprika. Pour in the chicken broth and let it simmer for 2 minutes to meld those flavors perfectly. Stir in the heavy cream and continue simmering until the sauce thickens slightly, then fold in the grated Parmesan cheese and hot sauce if you want that little extra zing. The result is a smooth, rich sauce that ties everything together.
Step 5: Assemble and Serve
Place a generous spoonful of creamy grits on each plate, top with a red snapper fillet, and artistically arrange the Cajun shrimp over the fish. Finish by drizzling the luscious Cajun cream sauce all around and on top. Serve right away so you can dive into the mouthwatering layers of this Red Snapper and Cajun Shrimp Grits Recipe while everything is warm and flavorful.
How to Serve Red Snapper and Cajun Shrimp Grits Recipe
Garnishes
Fresh garnishes really elevate this dish—think chopped parsley or green onions for a pop of color and a hint of freshness that cuts through the richness. A lemon wedge on the side adds a lovely zing when squeezed over the fish and shrimp, brightening every bite.
Side Dishes
This decadent dish pairs beautifully with simple, light sides like a crisp green salad or sautéed seasonal vegetables. Roasted asparagus or garlicky green beans offer great texture contrast without competing with the bold flavors of your main event.
Creative Ways to Present
For an impressive presentation, serve the grits in shallow bowls, letting the sauce gently pool around the edges. Arrange the shrimp artistically on top of the fish, scattering garnishes intentionally to create an elegant finish. If you want to get playful, add a sprinkle of crispy bacon bits for a smoky crunch or fresh diced tomatoes for a burst of freshness and color.
Make Ahead and Storage
Storing Leftovers
Any leftovers of this Red Snapper and Cajun Shrimp Grits Recipe should be refrigerated in an airtight container within two hours of cooking. The grits may thicken as they cool; just add a splash of cream or broth when reheating to restore that creamy texture.
Freezing
While the shrimp and fish are best enjoyed fresh, you can freeze leftover grits on their own. Spread cooled grits in a freezer-safe container and use within one month for optimal flavor. When ready, thaw in the refrigerator overnight before reheating gently with cream or broth to renew their lusciousness.
Reheating
Reheat grits slowly on the stovetop or microwave, stirring often and adding small amounts of liquid to prevent drying out. For the seafood, it’s best to reheat gently in a skillet over low heat or enjoy it cold in a salad or wrap if you prefer. The Cajun cream sauce reheats well on the stove with gentle stirring.
FAQs
Can I use a different type of fish for this recipe?
Absolutely! While red snapper brings a perfect balance of firmness and mild flavor, you can swap in other firm white fish like grouper, cod, or sea bass. Just make sure to adjust cooking times accordingly to avoid overcooking.
What if I don’t have Cajun seasoning? How can I make my own?
No worries! You can create your own Cajun seasoning by combining paprika, garlic powder, onion powder, cayenne pepper, dried oregano, thyme, salt, and black pepper. Adjust the heat to your liking by tweaking the cayenne amount.
Are stone-ground grits necessary for the best texture?
Stone-ground grits offer wonderful texture and flavor due to their coarse nature, but you can use quick grits if pressed for time. Just remember that quick grits won’t have the same depth, and cooking times will be shorter to avoid mushiness.
Can this dish be made gluten-free?
Yes! All the main ingredients here are naturally gluten-free, but always double-check your Cajun seasoning and hot sauce labels to ensure no hidden gluten. This recipe is a great choice for gluten-sensitive diners.
Is this recipe very spicy?
The Cajun seasoning lends bold flavor with a moderate level of heat, but you can easily adjust it to suit your taste. Use less seasoning on the seafood or omit hot sauce to keep things milder, or add more if you love it fiery.
Final Thoughts
This Red Snapper and Cajun Shrimp Grits Recipe is truly a celebration of Southern flavors and comforting textures. From the creamy grits through to the perfectly spiced seafood and that luscious cream sauce, every bite invites warmth and satisfaction. I encourage you to give this one a try—you might just discover a new go-to favorite that makes every meal feel special.
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Red Snapper and Cajun Shrimp Grits Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
Description
This Red Snapper Shrimp Grits Cajun recipe combines tender, seasoned red snapper and Cajun-spiced shrimp served over creamy, cheesy stone-ground grits. The dish is completed with a rich and flavorful Cajun cream sauce enhanced with garlic, smoked paprika, and Parmesan cheese, making it a hearty Southern-inspired seafood delight perfect for a comforting yet elegant meal.
Ingredients
Grits
- 240 g stone-ground grits
- 960 ml chicken broth or water
- 240 ml heavy cream
- 28 g unsalted butter
- 60 g shredded cheddar cheese
- Salt, to taste
- Black pepper, to taste
Shrimp
- 225 g large shrimp, peeled and deveined
- 15 ml olive oil
- 14 g unsalted butter
- 1 tablespoon Cajun seasoning
- 2 garlic cloves, minced
Red Snapper
- 2 red snapper fillets (about 170 g each)
- 15 ml olive oil
- 14 g unsalted butter
- 1 tablespoon Cajun seasoning
Cajun Cream Sauce
- 28 g unsalted butter
- 2 garlic cloves, minced
- 1 tablespoon Cajun seasoning
- 1 teaspoon smoked paprika
- 120 ml chicken broth
- 240 ml heavy cream
- 50 g grated Parmesan cheese
- 1 teaspoon hot sauce (optional)
Instructions
- Cook Grits: In a medium saucepan, bring the chicken broth to a boil. Gradually whisk in the stone-ground grits. Reduce heat to low and cook uncovered, stirring frequently, for 20 to 25 minutes until the grits are thick and creamy. Stir in heavy cream, unsalted butter, and shredded cheddar cheese. Season with salt and black pepper to taste. Cover and keep warm.
- Prepare Shrimp: Toss the peeled and deveined shrimp with Cajun seasoning in a bowl to coat evenly. Heat olive oil and unsalted butter in a large skillet over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant. Add the shrimp in a single layer and cook for 2 to 3 minutes per side until they turn pink and opaque. Remove shrimp from skillet and set aside.
- Cook Red Snapper: Pat the red snapper fillets dry and season both sides with Cajun seasoning. In the same skillet, heat olive oil and unsalted butter over medium-high heat. Add the fillets and cook for 3 to 4 minutes per side until the exterior is golden and the fish is cooked through. Remove from skillet and set aside.
- Make Cajun Cream Sauce: In the same skillet, melt unsalted butter over medium heat. Add minced garlic and sauté for 1 minute. Stir in Cajun seasoning, smoked paprika, and chicken broth; simmer for 2 minutes to reduce slightly. Add heavy cream, stir, and simmer for an additional 2 minutes to thicken the sauce. Stir in grated Parmesan cheese and hot sauce, if using, and cook until the sauce becomes smooth and slightly thickened.
- Assemble and Serve: Spoon the creamy grits onto warm plates. Top each serving with a red snapper fillet, arrange the Cajun shrimp over the fish, and drizzle generously with the Cajun cream sauce. Serve immediately for best flavor and texture.
Notes
- Stone-ground grits give the best texture, but quick-cooking grits can be substituted with a shorter cooking time.
- Adjust the Cajun seasoning and hot sauce to your preferred spice level.
- For a lighter version, substitute heavy cream with half-and-half or a lighter cream.
- Ensure shrimp and fish are not overcooked to maintain their tenderness.
- Leftover Cajun cream sauce can be refrigerated and used within 2 days.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern, Cajun
