Description
A classic seafood dish featuring tender red snapper and succulent shrimp served over creamy grits, all topped with a zesty Cajun cream sauce.
Ingredients
- 2 red snapper fillets
- 1 lb shrimp, peeled and deveined
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 cup stone-ground grits
- 4 cups water or chicken broth
- 1 cup heavy cream
- 1/2 cup shredded sharp cheddar cheese
- 2 tablespoons unsalted butter
- 1 tablespoon butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup chicken broth
- Juice of 1/2 lemon
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Grits: Boil 4 cups of water or chicken broth in a medium saucepan. Whisk in the grits and reduce heat to low. Simmer for 20-25 minutes, then stir in heavy cream, butter, cheddar cheese, and season with salt and pepper. Keep warm.
- Cook the Seafood: Heat olive oil in a large skillet. Season red snapper and shrimp with salt and pepper. Cook red snapper for 3-4 minutes on each side, then remove. Sauté shrimp for 2-3 minutes per side until pink.
- Make the Cajun Cream Sauce: In the same skillet, melt 1 tablespoon butter and sauté onion for 2 minutes. Add garlic and cook for 30 seconds. Stir in Cajun seasoning, smoked paprika, and cayenne. Pour in chicken broth and reduce for 2 minutes. Add heavy cream and lemon juice, simmer for 2-3 minutes, season with salt and pepper.
- Assemble the Dish: Spoon grits onto plates, top with red snapper and shrimp, drizzle with Cajun cream sauce, and garnish with parsley.
Notes
For a flavorful enhancement, use chicken broth for making grits. Adjust spice levels according to your taste.
