When you want to treat yourself to a dish that brings all the warm, comforting vibes of Southern cooking with a vibrant kick, this Red Snapper & Shrimp Grits with Cajun Cream Sauce Recipe hits every note perfectly. Imagine perfectly seared red snapper and tender shrimp nestled on a bed of creamy, cheesy grits, all topped with a luscious, spicy Cajun cream sauce that ties every flavor together in a symphony of richness and spice. It’s an indulgent, soul-satisfying meal that’s surprisingly easy to prepare and will quickly become a staple in your home cooking rotation.
Ingredients You’ll Need
This recipe uses simple but powerful ingredients that each play a crucial role in building the dish’s incredible texture, flavor, and visual appeal. From creamy cheeses to fresh seafood and just the right blend of spices, every component is essential.
- Stone-ground grits: The heart of this dish, giving you that authentic Southern creamy texture.
- Water or chicken broth: Adds moisture and flavor depth to the grits.
- Salt: Balances and enhances all the natural flavors.
- Heavy cream: Adds richness and smoothness to the grits and sauce.
- Butter: Provides a luscious mouthfeel and helps with cooking the seafood.
- Sharp cheddar cheese: Melts beautifully to make the grits irresistibly cheesy.
- Red snapper fillets: Fresh and flaky, they bring a mild sweetness to the plate.
- Large shrimp: Juicy and tender, paired perfectly with the snapper.
- Cajun seasoning: The spicy backbone that adds warmth and character.
- Olive oil: Helps achieve a perfect sear on the seafood.
- Garlic, onions, and bell pepper: The aromatic trio that forms a flavorful base for the cream sauce.
- Chicken broth: Enhances the sauce’s savory depth.
- Lemon juice: Adds a bright, fresh tang to cut through the richness.
- Chopped parsley: For a fresh, colorful garnish.
How to Make Red Snapper & Shrimp Grits with Cajun Cream Sauce Recipe
Step 1: Cook the Grits
Start by bringing water or chicken broth along with salt to a boil in a saucepan. Slowly whisk in the stone-ground grits, then reduce the heat to a gentle simmer. Stir frequently for 20 to 25 minutes until the grits thicken and soften to a creamy texture. At the end, stir in heavy cream, butter, and shredded sharp cheddar cheese until smooth and velvety. Keep the grits warm while you prepare the rest of the dish.
Step 2: Season and Sear the Seafood
Next, season your red snapper fillets and shrimp generously with Cajun seasoning, salt, and pepper. Heat olive oil and butter in a large skillet over medium-high heat. Sear the snapper fillets skin-side down first for about 3 to 4 minutes on each side until golden and fully cooked. Remove and keep warm. In the same pan, quickly sauté the shrimp for 2 to 3 minutes until they turn bright pink and are cooked through.
Step 3: Prepare the Cajun Cream Sauce
Using the same skillet, melt butter and sauté minced garlic, diced onions, and bell peppers for 2 to 3 minutes until fragrant and softened. Pour in the heavy cream and chicken broth, then stir in the Cajun seasoning and a splash of lemon juice. Let the sauce simmer gently for 4 to 5 minutes until it thickens slightly. Taste and adjust salt and pepper as needed. The sauce should be rich, creamy, and packed with bold flavor.
Step 4: Assemble Your Dish
To serve, spoon the luscious cheesy grits into shallow bowls or plates, layer on the crispy seared red snapper and juicy shrimp, then pour a generous drizzle of that irresistible Cajun cream sauce over everything. Finish with a sprinkle of fresh chopped parsley to add a pop of color and freshness.
How to Serve Red Snapper & Shrimp Grits with Cajun Cream Sauce Recipe
Garnishes
To elevate this dish even further, top it with freshly chopped parsley for a burst of green and a mild herbaceous note. If you like a little extra kick, a few thinly sliced green onions or a dash of smoked paprika on top can add depth and flair that make it look and taste even more special.
Side Dishes
This hearty Southern dish pairs beautifully with simple sides like a crisp garden salad to balance the richness or some steamed green beans for freshness and crunch. Cornbread or crusty French bread works wonders to soak up any leftover Cajun cream sauce—trust me, you won’t want a single drop to go to waste.
Creative Ways to Present
Looking for a fun twist? Serve this Red Snapper & Shrimp Grits with Cajun Cream Sauce Recipe in individual cast-iron skillets for a rustic presentation that’s sure to impress guests. Layer your ingredients in a pretty glass casserole for a family-style feel. For brunch, top with a fried egg for an indulgent touch that blends beautifully with the creamy, spicy flavors below.
Make Ahead and Storage
Storing Leftovers
Leftover grits and leftover seafood should be stored separately in airtight containers in the refrigerator. The grits may firm up but will reheat nicely, and the seafood will keep fresh for up to two days, maintaining great flavor for leftovers.
Freezing
It’s best to freeze the grits separately since seafood generally doesn’t freeze and reheat well without losing texture. Portion the grits into freezer-safe containers for up to one month. When ready, thaw overnight in the fridge and gently reheat, stirring in a little cream or butter to restore the creamy texture.
Reheating
Warm your leftover grits on the stove over low heat, stirring frequently and adding a splash of milk or cream if they’ve thickened too much. Reheat seafood gently in the oven or a skillet until just warmed through, to avoid drying it out. Reheat the Cajun cream sauce on low heat, stirring occasionally to keep it smooth and prevent it from breaking.
FAQs
Can I use other types of fish instead of red snapper?
Absolutely! This Red Snapper & Shrimp Grits with Cajun Cream Sauce Recipe is flexible. Grouper, catfish, or tilapia are excellent alternatives that work well with the seasoning and cooking technique.
How spicy is the Cajun cream sauce?
The heat level depends on how much Cajun seasoning you use. Start with the recommended amount, and if you prefer milder flavors, reduce it slightly. The sauce offers a gentle warmth more than intense spice.
Can I make the grits dairy-free?
Yes, you can substitute heavy cream and butter with coconut milk or dairy-free butter to make this dish friendly for dairy-free diets without sacrificing creaminess.
What’s the best way to avoid grits clumping?
Constant stirring as the grits cook and adding liquids slowly while whisking helps prevent clumps. Stone-ground grits require a bit of patience but the creamy payoff is worth it.
Is this recipe suitable for meal prepping?
It sure is! Make the grits and sauce ahead and add freshly cooked seafood when you’re ready to eat. This way, you keep maximum flavor and texture for a quick, delicious meal later.
Final Thoughts
If you’re craving a dish that wraps you up in cozy Southern charm and delivers punchy flavors with every bite, this Red Snapper & Shrimp Grits with Cajun Cream Sauce Recipe is your new go-to. It’s a delicious blend of textures and spices that feels both special and approachable in your own kitchen. Don’t wait to try it — your taste buds will thank you!
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Red Snapper & Shrimp Grits with Cajun Cream Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop, Searing
- Cuisine: Southern, Cajun
- Diet: Pescatarian
Description
Red snapper and shrimp grits with Cajun cream sauce is a rich, Southern-inspired dish that combines crispy pan-seared snapper, juicy shrimp, creamy cheese grits, and a bold, spicy cream sauce. Perfect for brunch or a special dinner, this flavorful comfort food is sure to impress.
Ingredients
For the Grits:
- 1 cup stone-ground grits
- 4 cups water or chicken broth
- 1/2 teaspoon salt
- 1/2 cup heavy cream
- 1 tablespoon butter
- 1 cup shredded sharp cheddar cheese
For the Seafood:
- 2 red snapper fillets (about 6 oz each)
- 1/2 lb large shrimp, peeled and deveined
- 1 tablespoon Cajun seasoning
- 1 tablespoon olive oil
- 1 tablespoon butter
- Salt and pepper to taste
For the Cajun Cream Sauce:
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1/4 cup diced onion
- 1/4 cup diced bell pepper
- 1 cup heavy cream
- 1/4 cup chicken broth
- 1 tablespoon Cajun seasoning
- Juice of 1/2 lemon
- Salt and pepper to taste
- Chopped parsley (for garnish)
Instructions
- Cook the Grits: In a saucepan, bring water or chicken broth and salt to a boil. Slowly whisk in the stone-ground grits. Reduce heat to a simmer and cook uncovered, stirring often for 20–25 minutes until the grits are thick and tender. Stir in heavy cream, butter, and shredded sharp cheddar cheese until the mixture is smooth and creamy. Keep warm until serving.
- Prepare Seafood: Season the red snapper fillets and peeled shrimp with Cajun seasoning, salt, and pepper. Heat olive oil and butter in a large skillet over medium-high heat. Sear the snapper fillets skin-side down first for 3–4 minutes on each side until cooked through and golden brown. Remove the fillets and set aside. In the same skillet, sauté the shrimp for 2–3 minutes until they turn pink and are cooked through.
- Make Cajun Cream Sauce: In the same skillet, melt butter and sauté minced garlic, diced onions, and diced bell peppers for 2–3 minutes until softened. Add heavy cream, chicken broth, Cajun seasoning, and lemon juice. Simmer the sauce for 4–5 minutes, stirring occasionally until slightly thickened. Season with salt and pepper to taste.
- Assemble and Serve: Spoon the creamy cheesy grits into shallow bowls. Top with the pan-seared red snapper and sautéed shrimp. Generously drizzle the Cajun cream sauce over the top and garnish with chopped parsley. Serve immediately for best flavor and texture.
Notes
- For extra richness, stir a spoonful of cream cheese into the grits while cooking.
- You can swap red snapper with grouper, catfish, or tilapia depending on availability or preference.
- Adjust the amount of Cajun seasoning to control the heat level of the dish.
