If you’re searching for a show-stopping Southern comfort dish with unbeatable flavor and creamy richness, this Red Snapper, Shrimp & Grits with a Cajun Cream Sauce is absolutely irresistible. Imagine perfectly seared red snapper, succulent shrimp, luscious grits, and a zesty Cajun-spiced cream sauce all mingling together—each bite is pure bliss! Whether you’re looking to impress guests or simply treat yourself, this is the kind of meal that creates memories and has everyone reaching for seconds.
Ingredients You’ll Need
Every great dish starts with carefully selected ingredients, and Red Snapper, Shrimp & Grits with a Cajun Cream Sauce is no exception. Each component adds a special touch, from the creamy grits to the punchy Cajun spice, ensuring a colorful and dynamic meal.
- Chicken broth: Infuses your grits with savory depth right from the start; don’t skip this for water!
- Stone-ground grits: These provide unbeatable texture, with a bit of chew and authentic southern flavor; opt for stone-ground if you can.
- Salt: A flavor booster to balance the other ingredients and bring out their best.
- Unsalted butter: Adds richness and a beautiful glossy finish to both the grits and sauce.
- Shredded sharp cheddar cheese: Melts into the grits for a creamy, tangy bite.
- Heavy cream: Elevates both the grits and sauce, giving them luscious creaminess.
- Red snapper fillets (skin on): The star protein, with a sweet, mild flavor and crispy skin when seared just right.
- Large shrimp (peeled and deveined): Juicy and plump, they soak up all the delicious Cajun flavors.
- Olive oil: Key for searing fish and vegetables, adding subtle richness without overwhelming the palate.
- Cajun seasoning: Provides iconic Southern spice—adjust to suit your heat preference.
- Black pepper: An extra kick to sharpen all the savory flavors.
- Shallot (finely diced): Delicate onion flavor that melts into the sauce for subtle sweetness.
- Garlic (minced): A must for depth and aromatic punch in the cream sauce.
- Red & green bell peppers (diced): Give the sauce beautiful color and a sweet crunch.
- Chicken broth (for sauce): Thins and enhances the sauce to coat everything beautifully.
- Smoked paprika: Adds a hit of smoky warmth to the Cajun cream sauce.
- Cayenne pepper (optional): Dial up the spice if you love heat.
- Parmesan cheese (grated): Melts into the sauce, amping up the umami and creaminess.
- Fresh parsley (chopped): The final fresh, herby pop—perfect for garnish and a burst of color.
How to Make Red Snapper, Shrimp & Grits with a Cajun Cream Sauce
Step 1: Make the Creamy Grits
Start by bringing your chicken broth to a gentle boil in a medium saucepan over medium-high heat. Sprinkle in the stone-ground grits and salt, then turn the heat down low. Stir often—grits love a little TLC!—and let them bask away for about 20 to 25 minutes, until thick, smooth, and creamy. Once perfectly done, swirl in the butter, cheddar cheese, and heavy cream. The result? Dreamy, rich grits that are the ideal foundation for your seafood and sauce.
Step 2: Season and Sear the Red Snapper
While your grits are bubbling, pat your red snapper fillets dry and sprinkle generously with Cajun seasoning, salt, and black pepper. Heat olive oil in a large skillet over medium-high. Place the fillets skin side down and let them sizzle undisturbed for 4 to 5 minutes—the skin will crisp up beautifully. Flip, then cook for 2 to 3 minutes more until the fish is opaque and flaky. Remove from the skillet and keep warm (a low oven works wonders if you need extra time).
Step 3: Sauté the Shrimp
In the same skillet, add the shrimp. Thanks to the seasoning, they’ll soak up all those lovely Cajun flavors. Sauté for 2 to 3 minutes, just until they turn pink and slightly firm. Be careful not to overcook—shrimp should stay tender and juicy.
Step 4: Prepare the Cajun Cream Sauce
Now for the pièce de résistance—the Cajun cream sauce. In a separate skillet, melt the butter with olive oil over medium heat and add your diced shallot, garlic, red and green bell peppers. Sauté for 3 to 4 minutes until everything softens and turns fragrant. Pour in the heavy cream and chicken broth, stirring to combine. Add the Cajun seasoning, smoked paprika, and cayenne if you’re craving heat. Let the sauce simmer for about 5 minutes, until it thickens slightly. Finish by stirring in the Parmesan cheese for that smooth, velvety texture.
Step 5: Assemble the Dish
Ready for the magic moment? Spoon a generous helping of grits onto each plate. Top with a portion of seared red snapper, nestle a few shrimp around, and drizzle lavishly with the Cajun cream sauce. Garnish with fresh chopped parsley for the ultimate flourish. That’s how you serve Red Snapper, Shrimp & Grits with a Cajun Cream Sauce that nobody will forget!
How to Serve Red Snapper, Shrimp & Grits with a Cajun Cream Sauce
Garnishes
A sprinkle of fresh parsley adds more than just color; it balances the creamy, spicy richness with a pop of herbal freshness. For extra zest, a few thinly sliced green onions or a dusting of extra Cajun seasoning take presentation to another level. Lemon wedges are also fantastic for a burst of brightness on the plate.
Side Dishes
This dish loves classic Southern company—think garlicky sautéed collard greens, roasted okra, or a crisp side salad with a zippy vinaigrette. These sides add variety to the textures and help round out your Red Snapper, Shrimp & Grits with a Cajun Cream Sauce into a complete meal.
Creative Ways to Present
For a special twist, serve the grits in small ramekins with the seafood and sauce artfully layered on top for an elegant appetizer. Or try a family-style presentation with everything piled onto a large platter, letting everyone help themselves. Red Snapper, Shrimp & Grits with a Cajun Cream Sauce also shines in individual shallow bowls—perfect for cozy, casual dining with all the comforting flavors tucked inside.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Red Snapper, Shrimp & Grits with a Cajun Cream Sauce, let everything cool first. Store the grits, seafood, and sauce separately in airtight containers in the fridge for up to 2 days. Keeping them apart maintains the best texture for reheating later.
Freezing
While grits hold up fairly well in the freezer, seafood is trickier. If you do freeze, store grits and sauce in freezer-safe containers for up to one month, but consider enjoying the seafood fresh for best taste. Thaw overnight in the fridge before reheating.
Reheating
Reheat grits gently in a saucepan with a splash of chicken broth or cream to restore their creamy texture. Warm the sauce separately over low heat, stirring smoothly. The shrimp and snapper only need a brief couple of minutes in a hot skillet or oven to avoid overcooking—just until heated through.
FAQs
Can I use a different type Main Course
Absolutely! While red snapper adds a special sweet flavor and crisp skin, you can easily substitute with grouper, cod, or even tilapia. Just be sure the fillets are similar in thickness so they cook evenly and remain moist.
Is it possible to make Red Snapper, Shrimp & Grits with a Cajun Cream Sauce less spicy?
Of course! Simply reduce or omit the cayenne pepper and use a mild Cajun seasoning. This way, everyone can enjoy the bold flavors without too much heat.
Are quick grits okay instead of stone-ground?
Yes, quick grits work if you’re pressed for time. They won’t have quite the same hearty texture, but they’ll still soak up the luscious Cajun cream sauce perfectly.
Can I make this dish ahead of time?
Yes, you can prepare the grits and sauce a day ahead and store them in the fridge. Make the seafood just before serving to keep it at its best—fresh and tender.
What wine pairs well with this dish?
Try a crisp Sauvignon Blanc or a lightly oaked Chardonnay. Both bring balance to the richness of the Red Snapper, Shrimp & Grits with a Cajun Cream Sauce and refresh your palate between bites.
Final Thoughts
Now that you know the secrets behind Red Snapper, Shrimp & Grits with a Cajun Cream Sauce, don’t be surprised if it becomes your new signature meal. Every spoonful delivers creamy, spicy, and savory flavors that just beg to be shared. Treat yourself and your favorite people to this unforgettable Southern feast—you’ll be making it again and again!
Print
Red Snapper, Shrimp & Grits with a Cajun Cream Sauce Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in a flavorful Southern dish with this Red Snapper, Shrimp & Grits recipe featuring a rich Cajun cream sauce. Perfect for a special dinner or weekend treat!
Ingredients
For the grits:
- 4 cups chicken broth
- 1 cup stone-ground grits
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter
- 1 cup shredded sharp cheddar cheese
- 1/4 cup heavy cream
For the seafood:
- 2 red snapper fillets skin on
- 1/2 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 tablespoons Cajun seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Cajun cream sauce:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small shallot, finely diced
- 2 cloves garlic, minced
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 teaspoon Cajun seasoning
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
Instructions
- Prepare the grits: Bring chicken broth to a boil, add grits and salt, simmer until thick. Stir in butter, cheddar, and cream.
- Cook the seafood: Season fish and shrimp, sear fish until crispy, then cook shrimp.
- Make the Cajun cream sauce: Sauté shallot, garlic, peppers, add cream, broth, seasonings, simmer, then stir in Parmesan.
- Serve: Plate grits, top with fish, shrimp, and sauce. Garnish with parsley.
Notes
- Consider using quick grits for a faster option.
- Adjust cayenne pepper to taste for desired spice level.
- Pair with collard greens or roasted okra for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern, Cajun
Nutrition
- Serving Size: 1 portion with grits, fish, shrimp, and sauce
- Calories: 610
- Sugar: 4g
- Sodium: 820mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 46g
- Cholesterol: 220mg
