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Red Snapper Shrimp Grits Cajun

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A creamy Southern comfort dish featuring pan-seared red snapper and Cajun shrimp served over rich, stone-ground grits.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 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)

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.

Notes

Use stone-ground grits for the creamiest texture and stir frequently to prevent lumps. Store leftovers in separate containers for up to three days.

Nutrition

  • Serving Size: 1 serving
  • Calories: 480
  • Sugar: 6g
  • Sodium: 550mg
  • Fat: 24g
  • Saturated Fat: 12g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 2g
  • Protein: 25g
  • Cholesterol: 150mg

Find it online: https://cookaza.com/cajun-red-snapper-and-shrimp-grits/