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
Scale
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
