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
Scale
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.
