Description
A classic Southern dish featuring fresh shrimp and red snapper atop creamy stone-ground grits, enhanced with Cajun spices and a luxurious cream sauce.
Ingredients
- 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)
- 240 ml heavy cream (additional)
- 120 ml chicken broth (additional)
- 1 teaspoon smoked paprika
- 50 g grated Parmesan cheese
- 1 teaspoon hot sauce (optional)
Instructions
- In a medium saucepan, bring the chicken broth to a boil.
- Gradually whisk in the grits. Reduce heat to low and cook uncovered, stirring frequently for 20 to 25 minutes until thick and creamy.
- Stir in heavy cream, unsalted butter, and cheddar cheese. Season with salt and black pepper to taste. Cover and keep warm.
- Combine the shrimp with Cajun seasoning in a bowl, tossing to coat.
- 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 shrimp in a single layer and cook 2 to 3 minutes per side until pink and opaque. Remove from the skillet and set aside.
- Pat the red snapper fillets dry and season both sides with Cajun seasoning.
- In the same skillet, heat olive oil and remaining 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 from the skillet and set aside.
- In the same skillet, melt unsalted butter over medium heat. Add minced garlic and sauté for 1 minute.
- Stir in Cajun seasoning, smoked paprika, and chicken broth; simmer for 2 minutes.
- Add heavy cream, stir, and simmer for another 2 minutes.
- Incorporate Parmesan cheese and hot sauce if using, cooking until the sauce becomes smooth and slightly thickened.
- Spoon creamy grits onto warm plates. Top each serving with a red snapper fillet and arrange Cajun shrimp over the fish. Drizzle generously with Cajun cream sauce and serve immediately.
Notes
Use stone-ground grits for a richer texture. Feel free to adjust the amount of Cajun seasoning based on personal heat preference.
