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
Scale
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
