If you’re looking for a dish that perfectly balances Southern comfort with a touch of Cajun spice, the Red Snapper and Cajun Shrimp Grits Recipe is an absolute must-try. This recipe brings together tender, flaky red snapper and succulent, spicy shrimp served atop rich, creamy stone-ground grits, all drizzled with a luscious Cajun cream sauce that ties everything together beautifully. Each bite bursts with warmth, bold flavors, and a satisfying texture that’s sure to impress at any dinner table. Whether you’re cooking for friends or treating yourself, this dish has all the soul and flair to become a fast favorite.
Ingredients You’ll Need
Getting this Red Snapper and Cajun Shrimp Grits Recipe just right relies on a handful of simple, yet crucial ingredients that create a symphony of flavors. Each plays a vital role—from the creamy base of stone-ground grits to the spicy Cajun seasoning that brings the shrimp and fish to life, and the finishing touches of cheeses and butter that elevate the whole dish to decadent perfection.
- Stone-ground grits: This coarse ground cornmeal delivers the comforting creamy base with great texture.
- Chicken broth or water: Adds depth and moisture to the grits as they cook to creamy goodness.
- Heavy cream: Brings a rich, silky texture to both the grits and the Cajun cream sauce.
- Unsalted butter: Used generously for smoothness and richness throughout the dish.
- Shredded cheddar cheese: Provides a mild tangy flavor that melts perfectly into the grits.
- Salt and black pepper: Essential to season and balance flavors.
- Large shrimp: Deveined and peeled to cook quickly with a spicy Cajun crust.
- Olive oil: For sautéing both shrimp and red snapper to a golden finish.
- Cajun seasoning: The vibrant blend of spices that brings that unmistakable Southern kick to the seafood and sauce.
- Garlic cloves: Fresh garlic adds aromatic depth when sautéed.
- Red snapper fillets: Fresh, firm fish fillets that pair perfectly with Cajun spices for a flavorful protein.
- Smoked paprika: Adds a smoky warmth enhancing the sauce complexity.
- Grated Parmesan cheese: Adds a savory sharpness to the creamy Cajun sauce.
- Hot sauce (optional): For an extra kick in the sauce if you like bold heat.
How to Make Red Snapper and Cajun Shrimp Grits Recipe
Step 1: Prepare the Creamy Grits
Start by bringing your chicken broth to a boil as this flavorful liquid infuses the grits with a subtle umami base. Gradually whisk in the stone-ground grits and then reduce the heat to a gentle simmer, stirring often so the mixture thickens smoothly without lumps. This slow cooking lets the grits become beautifully creamy and tender. Once cooked, stirring in heavy cream, butter, and shredded cheddar cheese transforms them into a luscious, velvety bed ready to cradle the seafood.
Step 2: Cook the Cajun Shrimp
While the grits simmer, toss the peeled shrimp in Cajun seasoning to coat each piece with a punch of Southern spices. Heat olive oil and butter in a skillet, then add minced garlic for a fragrant base. Cook the shrimp just until they turn pink and opaque, about 2 to 3 minutes per side, ensuring they stay plump and juicy without overcooking. Set these spicy gems aside to wait for their starring moment on the grits.
Step 3: Sear the Red Snapper Fillets
Pat your red snapper fillets dry to get that perfect golden sear and season both sides with Cajun seasoning for balanced heat. In the same skillet, add olive oil and butter, then place the fillets carefully to cook for 3 to 4 minutes per side. The goal is a crispy, flavorful exterior with tender, flaky fish inside, creating a perfect foil for the creamy grits and shrimp.
Step 4: Make the Cajun Cream Sauce
Using the skillet’s remaining flavors, melt butter and sauté minced garlic until aromatic. Stir in Cajun seasoning, smoked paprika, and chicken broth, allowing everything to simmer and meld. Adding heavy cream and Parmesan cheese brightens and enriches the sauce, while a splash of hot sauce can add an optional fiery note. Let the sauce thicken to a silky consistency that will lovingly coat the seafood and grits.
Step 5: Assemble Your Dish
Plate a generous helping of creamy grits first, then nestle a seared red snapper fillet on top. Arrange several warm Cajun shrimp over the fish, creating a stunning presentation that’s bursting with color and flavor. Finally, drizzle the decadent Cajun cream sauce over everything, ensuring each bite delivers that perfect harmony of textures and tastes. Serve immediately for the best experience.
How to Serve Red Snapper and Cajun Shrimp Grits Recipe
Garnishes
Fresh herbs like chopped parsley or chives add a vibrant green pop that brightens the dish visually and adds a fresh flavor contrast to the richness. A wedge of lemon served on the side invites diners to add a burst of acidity that perfectly balances the bold Cajun seasoning and creamy grits.
Side Dishes
To complete your meal, consider simple, crisp sides like a lightly dressed mixed greens salad or roasted seasonal vegetables. The freshness and crunch offer a lovely counterpoint to the smooth, spicy main dish without competing for attention.
Creative Ways to Present
For dinner parties, serve the Red Snapper and Cajun Shrimp Grits Recipe in shallow bowls to showcase the layers of creamy grits, golden fish, and vividly spiced shrimp. Alternatively, serve in individual cast iron skillets for a rustic, Southern charm that wows guests straight from stovetop to table.
Make Ahead and Storage
Storing Leftovers
Place any leftover grits and seafood in airtight containers and refrigerate promptly. They can stay fresh for up to 2 days, making this recipe convenient for next-day lunches or quick reheats.
Freezing
While it’s best enjoyed fresh, you can freeze the cooked grits and seafood separately in freezer-safe containers for up to one month. This method helps preserve texture and flavor; thaw in the fridge before reheating gently.
Reheating
Reheat the grits over low heat with a splash of cream or milk to return the creamy consistency, stirring frequently to prevent sticking. Warm the shrimp and red snapper separately in a skillet or microwave just until heated through, then reassemble the dish with fresh Cajun sauce for best results.
FAQs
Can I use other types of fish besides red snapper?
Absolutely! While red snapper offers a mild, firm texture perfect for this recipe, other white fish like grouper, cod, or sea bass would also pair beautifully with the Cajun flavors.
Is there a way to make this recipe less spicy?
Yes, simply reduce or omit the Cajun seasoning and hot sauce when preparing the shrimp, fish, and sauce. You can also use a milder seasoning blend to keep the dish flavorful but gentler on the heat.
What can I substitute if I don’t have stone-ground grits?
If stone-ground grits are unavailable, quick or regular grits can work in a pinch, though the texture may be less rustic and creamy. Alternatively, polenta can also serve as a similar base.
Can this recipe be made dairy-free?
With some adjustments, yes! Use dairy-free butter substitutes, omit the cheeses, and swap the heavy cream for coconut milk or a rich plant-based cream to maintain the creaminess without dairy.
How do I ensure the shrimp don’t overcook?
Cook shrimp quickly over medium-high heat just until they turn pink and opaque. This usually takes 2 to 3 minutes per side. Overcooking makes shrimp rubbery, so keep a close eye and remove them from the pan promptly.
Final Thoughts
I can’t recommend this Red Snapper and Cajun Shrimp Grits Recipe enough if you want a dish that feels like a warm hug with a kick. It’s a celebration of Southern flavors, luxurious textures, and bold spices all in one plate. Whether you’re making it for family dinner or impressing guests, this recipe promises to be a memorable favorite you’ll want to cook again and again.
Print
Red Snapper and Cajun Shrimp Grits Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Description
This Red Snapper Shrimp Grits Cajun recipe blends creamy, flavorful stone-ground grits with perfectly cooked Cajun-seasoned shrimp and red snapper fillets. Topped with a rich, spicy creamy sauce featuring Parmesan and smoked paprika, this dish offers a delightful fusion of Southern comfort and Cajun spices, perfect for an impressive and hearty meal.
Ingredients
Grits
- 240 g stone-ground grits
- 960 ml chicken broth or water
- 240 ml heavy cream
- 28 g unsalted butter
- 60 g shredded cheddar cheese
- Salt, to taste
- Black pepper, to taste
Shrimp
- 225 g large shrimp, peeled and deveined
- 15 ml olive oil
- 14 g unsalted butter
- 1 tablespoon Cajun seasoning
- 2 garlic cloves, minced
Red Snapper
- 2 red snapper fillets (about 170 g each)
- 15 ml olive oil
- 14 g unsalted butter
- 1 tablespoon Cajun seasoning
Cajun Cream Sauce
- 28 g unsalted butter
- 2 garlic cloves, minced
- 1 tablespoon Cajun seasoning
- 1 teaspoon smoked paprika
- 120 ml chicken broth
- 240 ml heavy cream
- 50 g grated Parmesan cheese
- 1 teaspoon hot sauce (optional)
Instructions
- Cook Grits: In a medium saucepan, bring the chicken broth to a boil. Gradually whisk in the stone-ground grits. Reduce the heat to low and cook uncovered, stirring frequently, for 20 to 25 minutes until the grits are thick and creamy. Stir in the heavy cream, unsalted butter, and shredded cheddar cheese. Season with salt and black pepper to taste. Cover and keep warm while preparing the rest of the dish.
- Prepare Shrimp: Toss the peeled and deveined shrimp with the Cajun seasoning in a bowl to coat evenly. Heat olive oil and unsalted butter in a large skillet over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant. Add shrimp in a single layer and cook for 2 to 3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- Cook Red Snapper: Pat the red snapper fillets dry with paper towel. Season both sides with Cajun seasoning. Using the same skillet, heat olive oil and unsalted butter over medium-high heat. Add the snapper fillets and cook for 3 to 4 minutes on each side until the exterior is golden and the fish is cooked through. Remove from skillet and set aside with the shrimp.
- Make Cajun Cream Sauce: In the same skillet, melt unsalted butter over medium heat. Add minced garlic and sauté for 1 minute. Stir in Cajun seasoning, smoked paprika, and chicken broth; simmer the mixture for 2 minutes to meld the flavors. Pour in the heavy cream, stir, and continue to simmer for another 2 minutes until the sauce thickens slightly. Incorporate the grated Parmesan cheese and hot sauce if using, stirring until the sauce is smooth and creamy.
- Assemble and Serve: Spoon the creamy grits onto warm serving plates. Place a red snapper fillet on top of each serving of grits. Arrange the Cajun shrimp over the fish. Generously drizzle the Cajun cream sauce over the entire dish. Serve immediately to enjoy the combination of flavors and textures.
Notes
- You can substitute chicken broth with water or vegetable broth to adjust flavor or dietary preferences.
- For extra heat, increase the hot sauce or Cajun seasoning as desired.
- Ensure shrimp and snapper are cooked just until opaque to avoid overcooking and maintain tenderness.
- Stone-ground grits provide the best texture, but quick-cooking grits can be used to save time, adjusting cooking accordingly.
- If unavailable, smoked paprika can be replaced with regular paprika plus a small pinch of cayenne pepper for a similar smoky heat.
