Description
A flavorful and comforting Cajun-inspired dish featuring tender red snapper and spicy shrimp served atop creamy stone-ground grits. This recipe combines rich, cheesy grits with a spicy Cajun cream sauce, creating a perfect balance of textures and bold Southern flavors.
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 the Grits: In a medium saucepan, bring the chicken broth to a boil. Gradually whisk in the stone-ground grits. Reduce the 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 the Shrimp: In a bowl, toss the peeled and deveined shrimp with Cajun seasoning 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 the shrimp from the skillet and set aside.
- Cook the 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 snapper fillets and cook for 3 to 4 minutes per side, until the exterior is golden and the fish is cooked through. Remove the fillets from the skillet and set aside.
- Make the Cajun Cream Sauce: In the same skillet, melt unsalted butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in Cajun seasoning, smoked paprika, and chicken broth; let it simmer for 2 minutes to meld the flavors. Add heavy cream, stir well, and continue simmering for another 2 minutes until the sauce thickens slightly. Incorporate grated Parmesan cheese and hot sauce if using, cooking until the sauce is smooth and creamy.
- Plate and Serve: Spoon the creamy grits onto warm plates. Top each serving with a red snapper fillet and arrange the Cajun shrimp over the fish. Drizzle generously with the Cajun cream sauce and serve immediately for a hearty, flavorful meal.
Notes
- For a spicier kick, increase the amount of Cajun seasoning or add extra hot sauce to the cream sauce.
- Stone-ground grits provide the best texture, but quick grits can be used in a pinch with adjusted cooking time.
- Ensure shrimp and fish are not overcooked to maintain tenderness.
- This dish pairs well with a simple green salad or steamed vegetables for a complete meal.
