Flavorful red snapper and shrimp served over creamy, cheesy grits, topped with a rich Cajun cream sauce. A Southern classic with a spicy twist!
Why You’ll Love This Recipe
- Rich and Creamy: The grits are smooth, cheesy, and buttery, making the perfect base for the dish.
- Flavorful Seafood: The combination of red snapper and shrimp adds variety and depth to each bite.
- Spicy Cajun Kick: The Cajun seasoning and cream sauce bring a warm, zesty flavor.
- Restaurant-Quality at Home: This dish feels like an upscale meal but is simple to prepare in your own kitchen.
- Versatile: Easily adaptable with different proteins or spice levels to suit your taste.
Ingredients
- 4 red snapper fillets
- 1 lb shrimp, peeled and deveined
- 1 cup grits
- 2 cups water
- 1 cup heavy cream, divided
- 1/2 cup shredded cheddar cheese
- 2 tbsp Cajun seasoning
- 4 tbsp butter
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- Salt and pepper to taste
Directions
- In a saucepan, bring water and 1/2 cup of heavy cream to a boil. Stir in grits, reduce heat, and cook until thickened, about 10-15 minutes. Stir in cheddar cheese and season with salt and pepper. Keep warm.
- Pat the red snapper fillets dry and season both sides with Cajun seasoning.
- Heat olive oil in a skillet over medium-high heat. Sear the snapper fillets for 3-4 minutes per side until golden brown and cooked through. Remove and set aside.
- In the same pan, melt 2 tbsp butter. Add shrimp and cook for 2-3 minutes per side until pink and opaque. Remove and set aside.
- Add remaining butter and minced garlic to the pan, cooking for 30 seconds until fragrant. Stir in the remaining 1/2 cup of heavy cream and chicken broth. Simmer for 2-3 minutes until the sauce thickens.
- Serve the snapper and shrimp over the creamy grits, drizzled with the Cajun cream sauce.
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4
- Calories: Approximately 600 kcal per serving
Variations
- Spicier Version: Add a dash of cayenne pepper to the Cajun seasoning or drizzle with hot sauce.
- Creamier Grits: Use half-and-half instead of water for extra richness.
- Different Proteins: Swap red snapper for catfish or salmon.
- Vegetarian Option: Replace the seafood with mushrooms or grilled vegetables and use vegetable broth.
- Extra Garnishes: Top with crispy bacon bits or chopped green onions for added flavor.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Reheating: Warm grits on the stovetop with a splash of cream or milk, and reheat seafood gently in a skillet to prevent overcooking.
- Freezing: The grits can be frozen separately for up to 2 months. Thaw overnight in the fridge before reheating. Seafood is best eaten fresh.
FAQs
How do I know when the red snapper is cooked?
The fish should be opaque and easily flake with a fork. A safe internal temperature is 145°F.
Can I use instant grits?
Yes, but traditional grits provide a better texture. If using instant grits, follow the package instructions.
Can I make this dish less spicy?
Absolutely! Use a mild Cajun seasoning or reduce the amount used.
What can I serve with this dish?
A simple green salad, roasted vegetables, or cornbread would pair well.
Can I use frozen shrimp?
Yes, just be sure to fully thaw and pat them dry before cooking.
How do I prevent my grits from clumping?
Stir constantly while adding them to the boiling liquid and continue stirring occasionally as they cook.
Can I use a different type of fish?
Yes, catfish, tilapia, or grouper can work well in place of red snapper.
Is there a substitute for heavy cream?
Half-and-half or whole milk can be used, but the sauce will be less rich.
How can I make the sauce thicker?
Let it simmer a bit longer, or add a small amount of cornstarch slurry (cornstarch mixed with water).
What wine pairs well with this dish?
A crisp white wine like Sauvignon Blanc or Chardonnay complements the flavors nicely.
Conclusion
This Red Snapper, Shrimp & Grits with a Cajun Cream Sauce is a delightful blend of creamy, spicy, and savory flavors that make for a comforting yet refined meal. Whether for a special occasion or a weeknight dinner, this dish is sure to be a hit with seafood lovers and fans of Southern cuisine alike.
Print
Red Snapper, Shrimp & Grits with a Cajun Cream Sauce
- Total Time: 40 mins
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Flavorful red snapper and shrimp served over creamy, cheesy grits, topped with a rich Cajun cream sauce. A Southern classic with a spicy twist!
Ingredients
- 4 red snapper fillets
- 1 lb shrimp, peeled and deveined
- 1 cup grits
- 2 cups water
- 1 cup heavy cream, divided
- 1/2 cup shredded cheddar cheese
- 2 tbsp Cajun seasoning
- 4 tbsp butter
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- Salt and pepper to taste
Instructions
- In a saucepan, bring water and 1/2 cup of heavy cream to a boil. Stir in grits, reduce heat, and cook until thickened, about 10-15 minutes. Stir in cheddar cheese and season with salt and pepper. Keep warm.
- Pat the red snapper fillets dry and season both sides with Cajun seasoning.
- Heat olive oil in a skillet over medium-high heat. Sear the snapper fillets for 3-4 minutes per side until golden brown and cooked through. Remove and set aside.
- In the same pan, melt 2 tbsp butter. Add shrimp and cook for 2-3 minutes per side until pink and opaque. Remove and set aside.
- Add remaining butter and minced garlic to the pan, cooking for 30 seconds until fragrant. Stir in the remaining 1/2 cup of heavy cream and chicken broth. Simmer for 2-3 minutes until the sauce thickens.
- Serve the snapper and shrimp over the creamy grits, drizzled with the Cajun cream sauce.
Notes
- Use fresh seafood for the best flavor.
- Adjust Cajun seasoning for desired spice level.
- For extra richness, add a splash of white wine to the sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Seafood
- Method: Stovetop
- Cuisine: Cajun
