Description
This Red Snapper Shrimp Grits with Cajun Cream Sauce is a flavorful Southern-inspired dish combining tender pan-seared red snapper fillets, succulent shrimp, and creamy, cheesy grits topped with a spicy Cajun cream sauce. Perfect for a comforting dinner that balances the delicate seafood with rich, spicy flavors.
Ingredients
Seafood
- 4 red snapper fillets (about 6 ounces each)
- 12 large shrimp, peeled and deveined
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
Grits
- 1 cup stone-ground grits
- 4 cups water
- 1 cup whole milk
- 2 tablespoons unsalted butter
- 1 cup shredded sharp cheddar cheese
- Salt to taste
Cajun Cream Sauce
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon Cajun seasoning
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- 1 teaspoon smoked paprika
- 1 tablespoon lemon juice
- Fresh parsley, chopped for garnish
Instructions
- Prepare the Grits: In a medium saucepan, bring water and milk to a boil. Slowly whisk in the grits, reduce the heat to low, cover, and simmer for about 25-30 minutes, stirring occasionally until thickened. Stir in the butter, cheddar cheese, and salt to taste. Keep warm.
- Make the Cajun Cream Sauce: In a skillet over medium heat, melt butter and sauté the onion until translucent. Add garlic and cook for another minute. Stir in Cajun seasoning and smoked paprika. Pour in the chicken broth and heavy cream, simmer gently until slightly thickened, about 5 minutes. Stir in lemon juice and remove from heat.
- Cook the Shrimp: Season the shrimp with salt and pepper. In a separate skillet over medium-high heat, heat olive oil, and cook shrimp for 2-3 minutes on each side until pink and opaque. Remove and set aside.
- Cook the Red Snapper: Season the snapper fillets with salt and pepper. In the same skillet used for shrimp, add a little more olive oil if needed and sear the snapper fillets skin-side down over medium-high heat for about 4 minutes, then flip and cook another 3 minutes until cooked through and flakes easily.
- Assemble the Dish: Spoon warm grits onto each plate, top with red snapper fillet, then arrange shrimp on the side. Generously spoon the Cajun cream sauce over the seafood and garnish with chopped fresh parsley. Serve immediately.
Notes
- Use stone-ground grits for the best creamy texture.
- Adjust Cajun seasoning amount according to your spice preference.
- For a lighter version, substitute half-and-half for heavy cream in the sauce.
- Make sure not to overcook the shrimp and snapper to retain tenderness.
- Garnish with lemon wedges for an extra citrusy brightness if desired.
