If you’re craving a dish that perfectly marries the flavors of the coast with Southern comfort, then this Red Snapper & Shrimp Grits with a Cajun Cream Sauce Recipe is your new go-to. It’s a delightful combination of tender red snapper and juicy shrimp nestled atop rich, cheesy grits, all draped with a luxurious Cajun cream sauce that delivers a punch of flavor. Whether you want to impress guests or simply treat yourself to a cozy, restaurant-quality meal at home, this recipe brings warmth, spice, and that unbeatable creamy texture to your table every time.
Ingredients You’ll Need
Every ingredient in this Red Snapper & Shrimp Grits with a Cajun Cream Sauce Recipe is simple yet essential. Each one plays a role in building layers of texture, color, and bold flavor that will make this dish irresistible.
- Stone-ground grits: The foundation of the dish, delivering authentic, creamy Southern goodness.
- Water (or half water, half milk): Adds moisture and creaminess, depending on your preference.
- Salt: Lifts all the flavors and seasons the grits perfectly.
- Butter: Gives a luxurious, silky finish to the grits and sauce.
- Sharp cheddar cheese: Adds tang and depth to the soft grits.
- Red snapper fillets: Mild, flaky fish that holds up beautifully to bold Cajun seasoning.
- Large shrimp: Adds sweetness and a succulent bite that complements the fish.
- Cajun seasoning: The spicy, smoky backbone tying everything together.
- Olive oil: For perfectly searing the seafood while keeping it moist.
- Butter (for sauce): Creates a rich base for the creamy Cajun sauce.
- Finely chopped onion: Brings a mild sweetness and texture to the sauce.
- Minced garlic: Adds aromatic warmth to the sauce.
- Heavy cream: Delivers velvety richness that makes the sauce indulgent.
- Chicken broth: Balances the cream and adds savory depth.
- Lemon juice: Brightens the sauce with a fresh, citrus kick.
- Salt and pepper: To taste, rounding out the flavors perfectly.
- Chopped parsley or green onions: Garnishes that add vibrant color and a pop of freshness.
How to Make Red Snapper & Shrimp Grits with a Cajun Cream Sauce Recipe
Step 1: Cook the Grits
Start by bringing your water and salt to a roaring boil in a medium saucepan. Stir in the stone-ground grits, then reduce the heat to low, letting them cook gently while you stir occasionally to prevent lumps. This slow cooking process, about 20 to 25 minutes, coax out a creamy, smooth texture that’s comforting and satisfying. When they’re done, stir in the butter and sharp cheddar cheese until melted and luscious. Keep your grits warm as you prepare the rest of the components.
Step 2: Season and Cook the Seafood
While your grits are bubbling away, generously season the red snapper fillets and shrimp with Cajun seasoning. Heat olive oil in a skillet over medium heat for a perfect sear. Place the snapper fillets skin-side down (if they have skin) and cook for 3 to 4 minutes — this locks in moisture and crispness. Flip and cook another 2 to 3 minutes until the fish is opaque and flakes easily. Remove the fish and set aside. In the same pan, cook the shrimp for 2 to 3 minutes on each side until they turn pink and curl up. Don’t overcook or they’ll become rubbery; quick and precise is the key!
Step 3: Create the Cajun Cream Sauce
Using the same skillet, melt butter over medium heat, then add finely chopped onion. Let it soften gently for about 2 minutes, releasing subtle sweetness. Add the minced garlic and cook for another 30 seconds to bring out its fragrant aroma. Pour in the heavy cream and chicken broth, stirring to combine. Sprinkle in Cajun seasoning and fresh lemon juice, simmering the mixture for 3 to 5 minutes until it thickens just enough to coat a spoon. Season with salt and pepper to taste. This sauce is where all the flavors unite creating a silky, spicy, and tangy finish.
Step 4: Plate and Serve
Spoon a generous helping of the creamy grits into warm bowls. Nestle your beautifully cooked red snapper and shrimp on top, then lovingly drizzle the Cajun cream sauce over everything. To bring it all together, sprinkle freshly chopped parsley or green onions for a burst of color and freshness that excites the senses.
How to Serve Red Snapper & Shrimp Grits with a Cajun Cream Sauce Recipe
Garnishes
Adding fresh garnishes like chopped parsley or green onions instantly elevates the dish, lending a vibrant pop of green and a gentle herbaceous note that contrasts perfectly with the rich sauce. A light sprinkle of smoked paprika or a wedge of lemon can also add an extra layer of color and flavor.
Side Dishes
Pair this dish with simple sides such as a crisp green salad or roasted seasonal vegetables like asparagus or green beans. These fresh sides provide a refreshing balance to the creamy, spiced richness of the Red Snapper & Shrimp Grits with a Cajun Cream Sauce Recipe.
Creative Ways to Present
For a special occasion, serve the grits in rustic ramekins and top with individual portions of snapper and shrimp. Drizzle a little extra sauce around the plate for flair. For a casual dinner, family-style serving lets everyone pile their own for a fun, interactive meal.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, let the components cool before transferring them separately into airtight containers. Grits and seafood keep well in the refrigerator for up to 3 days without compromising texture and flavor.
Freezing
While grits can be frozen, freezing the seafood and sauce is not recommended as the texture can become compromised. Freeze grits in portions with a little extra milk or water added to help retain creaminess upon thawing.
Reheating
Gently reheat grits on the stovetop with a splash of milk to bring them back to life. Warm the Cajun cream sauce slowly to avoid separating and sear the seafood briefly or enjoy it chilled in a salad. Reheating thoughtfully preserves the deliciousness of your Red Snapper & Shrimp Grits with a Cajun Cream Sauce Recipe.
FAQs
Can I use other types of fish instead of red snapper?
Absolutely! Grouper or catfish are excellent alternatives and work well with the Cajun seasoning and cream sauce. Just adjust cooking times slightly based on the thickness of the fillets.
Is it possible to make this dish dairy-free?
Yes, with a few swaps. Use plant-based butter and a dairy-free cheese alternative for the grits, and substitute heavy cream with coconut cream or a cashew cream for a similar richness in the sauce.
How spicy is the Cajun cream sauce?
The heat level is moderate and can be adjusted by varying the amount of Cajun seasoning. If you want a milder dish, reduce the seasoning or use a mild Cajun blend.
Can this recipe be made gluten-free?
Definitely! All the ingredients in this recipe are naturally gluten-free, but just be sure to check your Cajun seasoning and chicken broth labels to avoid any hidden gluten.
What is the best way to reheat leftovers without losing texture?
Reheat grits gently with added liquid, warm the sauce slowly on low, and reheat seafood quickly on a pan or in the oven to prevent it from drying out or becoming rubbery.
Final Thoughts
This Red Snapper & Shrimp Grits with a Cajun Cream Sauce Recipe is a beautiful celebration of bold Southern flavors and comforting textures that feel like a warm hug on a plate. It’s approachable enough for a weeknight dinner, yet exquisite enough to impress at any gathering. I hope you give this dish a try soon—it might just become your new favorite for bringing a taste of Cajun hospitality right into your kitchen!
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Red Snapper & Shrimp Grits with a Cajun Cream Sauce Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
This Red Snapper & Shrimp Grits with a Cajun Cream Sauce is a flavorful Southern seafood dish combining creamy cheddar grits with perfectly seasoned and seared red snapper and shrimp, all topped with a rich and spicy Cajun cream sauce. A comforting and elegant meal that captures the essence of Cajun cuisine, ideal for a satisfying main course.
Ingredients
For the Grits:
- 1 cup stone-ground grits
- 4 cups water (or half water, half milk for creaminess)
- 1/2 teaspoon salt
- 2 tablespoons butter
- 1/2 cup shredded sharp cheddar cheese
For the Seafood:
- 2 red snapper fillets (about 6 oz each)
- 8 large shrimp, peeled and deveined
- 1 tablespoon Cajun seasoning
- 1 tablespoon olive oil
For the Cajun Cream Sauce:
- 1 tablespoon butter
- 1/4 cup finely chopped onion
- 1 clove garlic, minced
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- 1/2 teaspoon Cajun seasoning
- 1 teaspoon lemon juice
- Salt and pepper to taste
- Chopped parsley or green onions for garnish
Instructions
- Cook the Grits: In a medium saucepan, bring 4 cups of water and 1/2 teaspoon salt to a boil. Stir in 1 cup stone-ground grits, reduce heat to low, and cook gently, stirring occasionally, until the grits become thick and creamy, about 20 to 25 minutes. Once cooked, stir in 2 tablespoons butter and 1/2 cup shredded sharp cheddar cheese until melted and well incorporated. Keep warm while preparing the seafood.
- Prepare and Cook the Seafood: Season the 2 red snapper fillets and 8 shrimp with 1 tablespoon Cajun seasoning evenly. Heat 1 tablespoon olive oil in a skillet over medium heat. Place the snapper fillets skin-side down if they have skin, cooking for 3 to 4 minutes until the skin is crisp, then flip and cook an additional 2 to 3 minutes until the fish is opaque and flakes easily. Remove the snapper from the skillet and set aside. In the same skillet, cook the shrimp for 2 to 3 minutes per side, until they turn pink and are cooked through. Remove the shrimp and set aside.
- Make the Cajun Cream Sauce: In the same skillet, melt 1 tablespoon butter over medium heat. Add 1/4 cup chopped onion and cook until soft and translucent, about 2 minutes. Stir in 1 minced garlic clove and cook for 30 seconds until fragrant. Pour in 1/2 cup heavy cream and 1/4 cup chicken broth, then add 1/2 teaspoon Cajun seasoning and 1 teaspoon lemon juice. Let the sauce simmer gently for 3 to 5 minutes until it slightly thickens. Season with salt and pepper to your taste.
- Assemble and Serve: Spoon a generous portion of the creamy cheddar grits into each bowl. Top with the cooked red snapper fillets and shrimp. Drizzle the warm Cajun cream sauce over the seafood and grits. Garnish with chopped parsley or green onions for a fresh finish. Serve immediately for best flavor and texture.
Notes
- You can substitute red snapper with grouper or catfish based on availability or preference.
- For additional flavor in the Cajun cream sauce, add diced bell peppers or andouille sausage when cooking the onions.
- Prepare the grits ahead of time and reheat gently with a splash of milk to restore creaminess before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern, Cajun
