Red Snapper, Shrimp & Grits with Cajun Cream Sauce

Here’s a flavorful Southern-style recipe for Red Snapper, Shrimp & Grits with Cajun Cream Sauce. This dish brings bold Cajun flavors and creamy textures together for a comforting and impressive meal.

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🐟 Red Snapper, Shrimp & Grits with Cajun Cream Sauce

Ingredients

For the Grits:

• 1 cup stone-ground grits

• 4 cups water (or half water, half milk for creamier grits)

• 1 tsp salt

• 2 tbsp butter

• 1/2 cup shredded sharp cheddar cheese (optional)

For the Cajun Cream Sauce:

• 1 tbsp butter

• 1 tbsp olive oil

• 3 cloves garlic, minced

• 1 small shallot or 1/4 cup onion, finely chopped

• 1 cup heavy cream

• 1/2 cup chicken or seafood stock

• 1–2 tsp Cajun seasoning (adjust to taste)

• 1/2 tsp smoked paprika

• Salt and pepper to taste

• Juice of 1/2 lemon

• Optional: chopped parsley or green onions for garnish

For the Shrimp:

• 1/2 lb large shrimp, peeled and deveined

• 1 tsp Cajun seasoning

• 1 tbsp olive oil

For the Red Snapper:

• 2 red snapper fillets (skin on or off)

• Salt and pepper to taste

• 1 tsp Cajun seasoning

• 1 tbsp olive oil

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🔪 Instructions

1. Cook the Grits

1. Bring water (and milk if using) to a boil in a saucepan.

2. Stir in the grits and salt. Reduce heat and simmer, stirring frequently, for about 20–25 minutes, until thick and creamy.

3. Stir in butter and cheese (if using). Keep warm.

2. Prepare the Cajun Cream Sauce

1. In a skillet, heat butter and olive oil over medium heat.

2. Add shallot and garlic; sauté until soft and fragrant (2–3 minutes).

3. Pour in the stock and let reduce slightly, then stir in the cream.

4. Add Cajun seasoning, paprika, salt, and pepper.

5. Simmer until the sauce thickens (5–7 minutes). Add lemon juice and adjust seasoning to taste.

3. Cook the Shrimp

1. Toss shrimp with Cajun seasoning.

2. In a hot skillet with oil, sear shrimp for 2–3 minutes per side until opaque. Remove and set aside.

4. Sear the Red Snapper

1. Pat the fillets dry. Season with salt, pepper, and Cajun seasoning.

2. Heat oil in the same skillet. Sear the fillets skin-side down (if skin-on) for 3–4 minutes until crispy.

3. Flip and cook another 2–3 minutes until just cooked through.

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🍽️ To Serve

1. Spoon grits into a bowl or plate.

2. Top with a snapper fillet and a few shrimp.

3. Drizzle with Cajun cream sauce.

4. Garnish with chopped parsley or green onions.

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Let me know if you want to make it spicier, dairy-free, or with substitutions like catfish or polenta!