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
Scale
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.
