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
Scale
- 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
