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.

# What You’ll Need:

→ 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)

# How to Make It:

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 Tips::

01 -
  • Uses easy to find ingredients from your pantry or local fish counter
  • Finished in under an hour including the sauce and three main parts
  • Crowd pleasing and comforting perfect for Southern food lovers
  • Showcases fresh seafood in a creamy spicy sauce without a lot of fuss
02 -
  • This meal is high in protein and rich in flavor It provides restaurant style results at home
  • The spice level can be tailored by adjusting seasoning and hot sauce
  • Grits can be made ahead and reheated with extra cream or milk
03 -
  • Toast the Cajun seasoning in the pan before adding liquids to amplify its flavor and fragrance
  • Always dry the fish thoroughly so it sears rather than steams
  • Use freshly grated cheese for the grits and sauce to avoid clumping and ensure smooth creaminess

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