Description
This Red Snapper Shrimp Grits Cajun recipe combines tender red snapper fillets and succulent shrimp seasoned with Cajun spices, served over creamy, cheesy stone-ground grits. Enhanced with a flavorful mix of crispy bacon, sautéed onions, bell peppers, and garlic, this classic Cajun seafood dish offers a perfect balance of spice, richness, and Southern comfort.
Ingredients
Scale
Seafood
- 4 red snapper fillets
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon Cajun seasoning, divided
Vegetables & Aromatics
- 1 small onion, diced
- 1 small red bell pepper, diced
- 2 cloves garlic, minced
- 2 green onions, sliced
- Fresh parsley, chopped for garnish
- Lemon wedges, for serving
Dairy & Pantry
- 2 tablespoons olive oil
- 4 slices bacon, chopped
- 3 cups chicken broth
- 1 cup stone-ground grits
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Season Seafood: Pat red snapper fillets and shrimp dry. Season both evenly with half of the Cajun seasoning to infuse them with authentic Cajun spice.
- Cook Red Snapper: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add red snapper fillets and cook for 3 to 4 minutes per side until the fish is flaky and cooked through. Remove from skillet and keep warm.
- Cook Shrimp: In the same skillet, add shrimp and cook for 2 minutes per side until they turn pink and opaque. Remove shrimp and set aside.
- Sauté Bacon and Vegetables: Add chopped bacon to the skillet and cook until crispy. Stir in diced onion and red bell pepper, sautéing for 4 to 5 minutes until vegetables soften. Add minced garlic and cook an additional minute until fragrant.
- Prepare Grits: In a separate saucepan, bring chicken broth to a boil. Gradually whisk in stone-ground grits and reduce heat to low. Cook according to package instructions, stirring frequently until the grits become thick and creamy.
- Finish Grits: Stir heavy cream, shredded sharp cheddar cheese, butter, salt, and black pepper into the cooked grits until smooth and well combined.
- Assemble Dish: Spoon the cheesy grits onto serving plates. Layer cooked red snapper fillets and shrimp on top, then spoon the Cajun spiced bacon and vegetable mixture over the seafood.
- Garnish and Serve: Sprinkle sliced green onions and chopped parsley on top. Serve with fresh lemon wedges to squeeze over the dish for brightness. Enjoy immediately while grits are hot and creamy.
Notes
- Use fresh stone-ground grits for the best texture and flavor experience.
- Adjust the amount of Cajun seasoning based on your preferred spice tolerance.
- Serve immediately to ensure the grits remain creamy and the seafood hot.
