Red Snapper Shrimp Grits Cajun, Creamy Southern Comfort with a Spicy Kick

Introduction

Bright, creamy grits form the cozy base for pan-seared red snapper and plump Cajun shrimp in this comforting plate that feels like a warm invitation. The sauce is rich, slightly smoky, and comes together quickly so the seafood stays perfectly tender. If you love bold seasoning and silky textures, this dish delivers on both flavor and appearance. For a twist on Cajun cream sauces you can use elsewhere, see this Cajun Alfredo Sauce idea that pairs beautifully with pasta and seafood.

Why This Recipe Is a Great Choice

This recipe is ideal for weeknight dinners when you want something special without a lot of fuss. Stone-ground grits cook slowly into a creamy bed that soaks up the Cajun cream sauce, making each bite deeply satisfying. The two-step sear—shrimp first, then snapper—keeps textures right where they should be: juicy shrimp and a slightly crisped fish exterior. The sauce is versatile so you can spoon it over rice, grits, or roasted veggies if you prefer. If you enjoy hearty one-pan meals with bold seasoning, you might also like this Cajun Garlic Chicken Rotini Skillet for another quick, flavorful option.

Flavor and Texture

This dish balances the mellow, buttery richness of grits with the briny sweetness of shrimp and the delicate flake of red snapper. Cajun seasoning adds warmth and a touch of heat without overpowering the seafood. Smoked paprika in the sauce brings a subtle smokiness that brightens each bite, while Parmesan lends a savory tang that smooths the cream. The result is a layered mouthfeel: velvety grits, saucy richness, and tender, slightly crisped seafood that looks as good as it tastes.

Ingredients

• 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
• 225 g large shrimp, peeled and deveined
• 15 ml olive oil
• 14 g unsalted butter
• 1 tablespoon Cajun seasoning
• 2 garlic cloves, minced
• 2 red snapper fillets (about 170 g each)
• 15 ml olive oil
• 14 g unsalted butter
• 1 tablespoon Cajun seasoning
• 240 ml heavy cream
• 120 ml chicken broth
• 28 g unsalted butter
• 1 tablespoon Cajun seasoning
• 1 teaspoon smoked paprika
• 2 garlic cloves, minced
• 50 g grated Parmesan cheese
• 1 teaspoon hot sauce (optional)

Step by Step Instructions

1. In a medium saucepan, bring the chicken broth to a boil and gradually whisk in the grits.
2. Reduce heat to low and cook uncovered, stirring frequently, for 20 to 25 minutes until thick and creamy.
3. Stir in heavy cream, unsalted butter, and cheddar cheese, then season with salt and black pepper to taste; cover and keep warm.
4. Combine the shrimp with Cajun seasoning in a bowl, tossing to coat.
5. Heat olive oil and unsalted butter in a large skillet over medium-high heat, add minced garlic and sauté for 30 seconds until fragrant.
6. Add shrimp in a single layer and cook 2 to 3 minutes per side until pink and opaque, then remove from skillet and set aside.
7. Pat the red snapper fillets dry and season both sides with Cajun seasoning, then in the same skillet heat olive oil and unsalted butter over medium-high heat.
8. Add the snapper fillets and cook for 3 to 4 minutes per side until the exterior is golden and the fish is cooked through, then remove from skillet and set aside.
9. In the same skillet, melt unsalted butter over medium heat and add minced garlic, sautéing for 1 minute.
10. Stir in Cajun seasoning, smoked paprika, and chicken broth, simmer for 2 minutes, then add heavy cream and simmer another 2 minutes.
11. Incorporate Parmesan cheese and hot sauce if using, cooking until the sauce becomes smooth and slightly thickened.
12. Spoon creamy grits onto warm plates, top each serving with a red snapper fillet, arrange Cajun shrimp over the fish, drizzle generously with Cajun cream sauce, and serve immediately.

Tips for Best Results

Use stone-ground grits for the creamiest texture and stir frequently to prevent lumps or sticking. Cook the grits low and slow, then finish with cream and cheese off the heat to keep the texture silky. Pat fish dry before seasoning to help it brown nicely in the skillet. Taste the sauce as you go and adjust seasoning or hot sauce to control the spice level. Serve immediately so the seafood remains tender and the grits stay luxuriously smooth.

Storage and Make Ahead

Store leftover grits and sauce separately from the seafood in airtight containers in the refrigerator for up to three days. Reheat grits gently with a splash of cream or broth to restore creaminess. Rewarm the sauce on low and briefly return shrimp or snapper to the skillet just to heat through so they do not overcook. For make ahead, cook grits and sauce in advance and finish seafood just before serving for best texture.

Final Thought

This Red Snapper Shrimp Grits Cajun recipe is an elegant, comforting plate that celebrates simple ingredients with bold seasoning. It’s perfect for dinner parties when you want a showstopping, yet uncomplicated main course. Pair it with a crisp salad and lemon wedges for a complete meal that looks beautiful on the table.

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