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This soul-warming dish pairs velvety cheese grits with crisp seared red snapper and juicy Cajun shrimp. Everything comes together under a buttery Cajun cream sauce with a little kick making it special enough for date night but relaxed enough for any Sunday dinner.
The first time I made this my family scraped their plates clean and went back for seconds. The Cajun cream sauce is now a staple anytime I want to impress guests with minimal effort.
Ingredients
- Stone ground grits: Offers a hearty texture and classic Southern flavor Choose fresh grits over instant for better creaminess
- Chicken broth for grits: Makes them extra flavorful compared to water Use a good low sodium variety if possible
- Heavy cream: Gives both the grits and the sauce their signature silkiness Look for cream with a rich yellow hue
- Unsalted butter: Essential for richness and flavor Use a high quality European style variety if you can
- Cheddar cheese: Adds sharp flavor to the grits Freshly grated melts more smoothly than pre-shredded
- Large shrimp: Should be firm and have a mild sea smell Seek wild caught or look for IQF on the bag
- Red snapper fillets: Delicate and mild with a pleasant flake Buy fillets with bright skin and no fishy odor
- Cajun seasoning: Brings the signature spice and depth for shrimp fish and sauce Check for MSG free blends and taste for saltiness before using
- Olive oil: Used to sauté keeping everything from sticking Use a fresh bottle with a peppery bite for best flavor
- Garlic minced: Adds an aromatic punch Go for fresh cloves rather than jarred
- Smoked paprika: Rounds out the Cajun cream sauce with warmth Opt for Spanish smoked not hot paprika if possible
- Parmesan cheese: Thickens and flavors the sauce and adds a salty finish Grate your own from a wedge for a smoother sauce
- Hot sauce: If you like more heat select a vinegary Louisiana style option
Step-by-Step Instructions
- Make the Grits:
- Bring chicken broth to a boil in a medium saucepan over medium high heat so the grits absorb the most flavor. Gradually whisk in the grits to avoid lumps. Lower the heat and simmer stirring often for twenty five minutes until thick and creamy. Stir in heavy cream butter and cheddar cheese then taste for seasoning. Keep covered and warm while you prepare the rest
- Season and Cook the Shrimp:
- Toss the peeled and deveined shrimp in Cajun seasoning until every piece is coated evenly. Heat olive oil and butter in a large skillet over medium high heat. Sauté the minced garlic just until fragrant about thirty seconds then add shrimp in a single layer. Cook two minutes on each side until pink and cooked through. Remove shrimp from skillet and set aside on a plate to avoid overcooking
- Sear the Red Snapper:
- Pat snapper fillets very dry with paper towels. Coat both sides in Cajun seasoning getting all the edges. In the same hot skillet add olive oil and butter. Carefully lay in the snapper. Sear undisturbed about four minutes per side until crisp golden edges form and fish flakes when nudged. Transfer gently to a plate
- Make the Cajun Cream Sauce:
- In your skillet with any drippings melt the butter over medium heat. Sauté garlic for about one minute. Stir in Cajun seasoning smoked paprika and chicken broth scraping up browned bits. Simmer for two minutes. Pour in heavy cream bring to a gentle bubble then stir in Parmesan cheese and hot sauce if you like. Let the sauce thicken just slightly until it coats a spoon
- Assemble the Dish:
- Spoon a generous bed of creamy grits onto each plate. Lay red snapper gently on top and nestle the shrimp along the fish. Ladle the warm Cajun cream sauce over seafood allowing it to pool into the grits. Serve while everything is piping hot
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I always look forward to using red snapper for its delicate sweet flavor and beautiful color. As soon as that Cajun sauce hits the plate it takes me right back to the first time my kids asked for a second helping each with big smiles on their faces.
Storage Tips
Leftovers keep well in an airtight container in the fridge for up to two days. Reheat gently on the stovetop or microwave. For the grits add a splash of milk or broth before reheating to bring back their ultra creamy texture. The Cajun sauce may thicken so whisk a bit of water or cream when warming up.
Ingredient Substitutions
If you cannot find red snapper firm mild fish like catfish or tilapia work beautifully. Any good quality shrimp will do but make sure they are fresh or frozen not previously cooked. To lighten things up replace heavy cream with half and half or even whole milk though it will be less rich. Vegetable broth can replace chicken broth for a pescatarian spin.
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Serving Suggestions
Serve this dish with sautéed greens like collards or spinach for balance and color. A side of buttered cornbread can soak up the sauce. Garnish with chopped parsley green onion or even crispy bacon bits for a smoky crunch. Pair with a chilled glass of white wine such as Sauvignon Blanc.
Cultural and Historical Context
Shrimp and grits is a Lowcountry classic that grew from humble roots in the kitchens of the American South. Adding snapper and a Cajun cream sauce gives it a slight Creole twist celebrating bold flavors and coastal seafood tradition. This dish brings together layers of history and comfort with each bite.
Recipe FAQs
- → What’s the key to creamy grits?
Cook grits slowly, stirring often, and finish with cream, butter, and cheese to achieve a rich, smooth texture.
- → How do I keep red snapper fillets crispy?
Pat the fillets dry before seasoning, then sear over medium-high heat until golden on both sides without overcooking.
- → Can I substitute another fish for red snapper?
Yes, catfish or tilapia can be used if snapper is unavailable, but adjust cooking times accordingly for fillet thickness.
- → How spicy is the Cajun cream sauce?
The sauce offers noticeable heat, but you can adjust the Cajun seasoning and hot sauce to fit your spice preference.
- → Are there suggestions for garnishes?
Top with crispy bacon, fresh parsley, or sliced green onions for added flavor and a fresh pop of color.
- → What can be served alongside this dish?
Sautéed greens, such as collard or spinach, make a great side, balancing the richness of seafood and grits.