Description
Enjoy a comforting and flavorful dinner with Cajun Red Snapper Shrimp Grits. This classic Southern dish features creamy stone-ground grits cooked to perfection, topped with spicy Cajun-seasoned shrimp and crispy seared red snapper fillets, all drizzled with a rich Cajun cream sauce for an indulgent meal that’s both hearty and satisfying.
Ingredients
Scale
Grits
- 1 cup stone-ground grits (Instant grits can be used as a quicker alternative)
- 4 cups chicken broth or water (Vegetable broth for pescatarian option)
- 1 cup heavy cream (Can substitute with half and half or whole milk)
- 2 tablespoons unsalted butter (Enhances flavor and creaminess)
- 1 cup cheddar cheese (Gruyère is a delightful alternative)
Seafood
- 1 pound large shrimp (Ensure they’re fresh or properly thawed)
- 1 pound red snapper fillets (Can be swapped for catfish or tilapia)
Seasoning & Cooking
- 2 tablespoons olive oil (Can substitute with any neutral oil)
- 2 tablespoons Cajun seasoning (Adjust based on your spice preference)
- 3 cloves garlic (Fresh is best; garlic powder can be a substitute)
- 1 cup heavy cream (Adds smoothness to the sauce)
- 1/2 cup Parmesan cheese (Can replace with Pecorino Romano)
- To taste hot sauce (Modify or omit based on your taste)
- Salt and pepper (to taste)
- Additional 1 tablespoon unsalted butter (for cooking shrimp and sauce)
Instructions
- Grits Preparation: Bring chicken broth to a boil in a medium saucepan. Whisk in stone-ground grits and reduce to low heat. Cook for 20-25 minutes, stirring frequently, until creamy and thickened. Finish by stirring in heavy cream, butter, and cheddar cheese, then season to taste.
- Shrimp Preparation: In a bowl, toss the large shrimp with Cajun seasoning to coat evenly. Heat olive oil and one tablespoon of butter in a large skillet over medium-high heat. Sauté minced garlic for about 30 seconds until fragrant, then add shrimp. Cook for 2-3 minutes per side until shrimp turn pink and opaque. Remove shrimp from skillet and set aside.
- Snapper Preparation: Pat the red snapper fillets dry and season with salt and pepper. In the same skillet, add more olive oil if needed. Sear the snapper fillets for 3-4 minutes per side until golden brown and cooked through. Remove and set aside with the shrimp.
- Cajun Cream Sauce: Reduce the heat to medium and melt the remaining butter in the skillet. Sauté garlic briefly, then stir in any leftover Cajun seasoning. Add heavy cream and Parmesan cheese, stirring continuously until the sauce is smooth and slightly thickened.
- Assemble and Serve: Spoon the creamy grits onto plates, layer the crispy red snapper and Cajun shrimp on top, and drizzle generously with the Cajun cream sauce. Add hot sauce to taste and serve immediately for cozy dinner bliss.
Notes
- Use instant grits for a quicker cooking time, but stone-ground grits offer the best texture.
- Substitute red snapper with catfish or tilapia if unavailable.
- Adjust Cajun seasoning quantity based on your preferred spice level.
- Vegetarian version can be made by using vegetable broth and omitting seafood.
- Ensure seafood is fresh or properly thawed before cooking for best results.
- Leftover Cajun cream sauce can be refrigerated for up to 3 days and reheated gently.
