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