Description
This delicious Red Snapper, Shrimp & Grits recipe features tender red snapper fillets and juicy shrimp served over creamy, cheesy grits and topped with a rich Cajun cream sauce. Ready in just 40 minutes, it offers a perfect balance of Cajun spices, creamy textures, and fresh seafood flavors for a comforting Southern-inspired meal.
Ingredients
Scale
Seafood
- 4 red snapper fillets
- 1 lb shrimp, peeled and deveined
Grits
- 1 cup grits
- 2 cups water
- ½ cup heavy cream (divided)
- ½ cup shredded cheddar cheese
- Salt and pepper to taste
Cajun Cream Sauce
- 2 tbsp Cajun seasoning
- 4 tbsp butter (divided)
- 1 tbsp olive oil
- 2 cloves garlic, minced
- ½ cup chicken broth
- Salt and pepper to taste
Instructions
- Prepare the Grits: In a medium pot, bring 2 cups of water to a boil. Add the grits and cook according to package instructions, stirring occasionally until thickened.
- Finish the Grits: Stir in ½ cup heavy cream and shredded cheddar cheese. Season with salt and pepper to taste. Keep warm while preparing the rest of the dish.
- Season the Red Snapper: Pat red snapper fillets dry and evenly season both sides with Cajun seasoning.
- Cook the Red Snapper: Heat olive oil in a large skillet over medium-high heat. Sear the snapper fillets for 3-4 minutes per side until cooked through and golden brown. Remove from skillet and set aside.
- Cook the Shrimp: In the same skillet, melt 2 tablespoons of butter. Add shrimp and cook for 2-3 minutes per side until pink and opaque. Remove and set aside with the snapper.
- Prepare the Cajun Cream Sauce: Using the same skillet, add remaining 2 tablespoons of butter, then sauté minced garlic for about 1 minute until fragrant.
- Finish the Sauce: Pour in remaining heavy cream and chicken broth. Cook while stirring frequently until sauce thickens, about 5-7 minutes. Season with salt and pepper to taste.
- Serve: Spoon cheesy grits onto plates, top with red snapper and shrimp, then drizzle generously with the Cajun cream sauce.
Notes
- If you prefer a spicier dish, add more Cajun seasoning or a pinch of cayenne pepper.
- Use stone-ground grits for a heartier texture, though quick-cooking grits work well too.
- For a dairy-free version, substitute heavy cream with coconut milk and use a dairy-free cheese alternative.
- Make sure not to overcook the seafood to maintain tender texture.
- Grits can be prepared ahead and kept warm while cooking the seafood and sauce.
