Red Snapper Shrimp Grits Cajun (Print Version)

Crispy snapper and shrimp atop creamy grits, finished with a bold Cajun cream sauce for classic Southern comfort.

# Ingredients:

→ Grits

01 - 240 g stone-ground grits
02 - 960 ml chicken broth or water
03 - 240 ml heavy cream
04 - 28 g unsalted butter
05 - 60 g shredded cheddar cheese
06 - Salt, to taste
07 - Black pepper, to taste

→ Cajun Shrimp

08 - 225 g large shrimp, peeled and deveined
09 - 15 ml olive oil
10 - 14 g unsalted butter
11 - 1 tablespoon Cajun seasoning
12 - 2 garlic cloves, minced

→ Red Snapper

13 - 2 red snapper fillets (about 170 g each)
14 - 15 ml olive oil
15 - 14 g unsalted butter
16 - 1 tablespoon Cajun seasoning

→ Cajun Cream Sauce

17 - 240 ml heavy cream
18 - 120 ml chicken broth
19 - 28 g unsalted butter
20 - 1 tablespoon Cajun seasoning
21 - 1 teaspoon smoked paprika
22 - 2 garlic cloves, minced
23 - 50 g grated Parmesan cheese
24 - 1 teaspoon hot sauce (optional)

# Steps to Follow:

01 - In a medium saucepan, bring the chicken broth to a boil. Gradually whisk in the grits. Reduce the 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.
02 - 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 skillet and set aside.
03 - Pat the red snapper fillets dry and season both sides with Cajun seasoning. In the same skillet, heat olive oil and 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 skillet and set aside.
04 - 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.
05 - 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.

# Additional Notes:

01 - For a lighter version, substitute half-and-half for heavy cream in the grits and sauce.
02 - Red snapper can be replaced with catfish or tilapia if preferred.
03 - Garnish with crispy bacon, chopped fresh parsley, or sliced green onions for extra flavor.
04 - Balance the dish by serving with sautéed greens.
05 - Adjust Cajun seasoning and hot sauce for your preferred spice level.

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