Red Snapper Shrimp Grits Cajun
A delicious combination of creamy, cheesy grits layered with spicy red snapper and buttery shrimp, finished with a flavorful Cajun cream sauce.
Ingredients
For the Grits
- 240 g stone-ground grits Stone-ground grits give the creamiest texture.
- 960 ml chicken broth or water Broth for more flavor.
- 240 ml heavy cream Plus extra 240 ml later for the sauce.
- 28 g unsalted butter Plus 14 g + 28 g used throughout.
- 60 g shredded cheddar cheese
- to taste none salt and black pepper
For the Shrimp
- 225 g large shrimp, peeled and deveined
- 15 ml olive oil For shrimp.
- 14 g unsalted butter For shrimp.
- 1 tbsp Cajun seasoning For shrimp.
- 2 cloves garlic, minced For shrimp.
For the Snapper
- 2 fillets red snapper (about 170 g each)
- 15 ml olive oil For snapper.
- 14 g unsalted butter For snapper.
- 1 tbsp Cajun seasoning For snapper.
For the Cajun Cream Sauce
- 240 ml heavy cream For sauce.
- 120 ml chicken broth For sauce.
- 28 g unsalted butter For sauce.
- 1 tbsp Cajun seasoning For sauce.
- 1 tsp smoked paprika For sauce.
- 2 cloves garlic, minced For sauce.
- 50 g grated Parmesan cheese For sauce.
- 1 tsp hot sauce Optional.
Instructions
Make the Grits
- In a medium saucepan, bring 960 ml chicken broth (or water) to a boil. Gradually whisk in 240 g stone‑ground grits. Reduce heat to low and simmer uncovered, stirring frequently, for 20–25 minutes until the grits are thick and creamy.
- Stir in 240 ml heavy cream, 28 g unsalted butter, and 60 g shredded cheddar. Season with salt and black pepper to taste. Cover and keep warm on the lowest burner.
Cook the Shrimp
- Toss 225 g shrimp with 1 tablespoon Cajun seasoning.
- Heat 15 ml olive oil and 14 g unsalted butter in a large skillet over medium-high. Add 2 minced garlic cloves and sauté for 30 seconds.
- Arrange shrimp in a single layer and cook for 2–3 minutes per side until pink and opaque. Remove shrimp and keep warm.
Pan-Sear the Snapper
- Pat 2 red snapper fillets dry and season both sides with 1 tablespoon Cajun seasoning.
- In the same skillet, add 15 ml olive oil and 14 g unsalted butter over medium-high. Cook fillets for 3–4 minutes per side until golden and just cooked through.
- Transfer to a plate and tent with foil.
Make the Cajun Cream Sauce
- Lower heat to medium. Melt 28 g unsalted butter in the skillet.
- Add 2 minced garlic cloves and sauté for 1 minute.
- Stir in 1 tablespoon Cajun seasoning and 1 teaspoon smoked paprika. Pour in 120 ml chicken broth and simmer for 2 minutes to deglaze and reduce slightly.
- Add 240 ml heavy cream and simmer for 2 more minutes until slightly thickened.
- Stir in 50 g grated Parmesan and 1 teaspoon hot sauce if using; heat until smooth. Taste and adjust seasoning.
Plate
- Spoon warm grits onto plates. Place a red snapper fillet on each and arrange Cajun shrimp on top.
- Generously drizzle with the Cajun cream sauce and serve immediately.
Notes
For dairy-free: replace heavy cream with full-fat coconut milk and butter with olive oil; omit Parmesan. Store leftovers in airtight containers. Seafood with cream sauce will keep for 1–2 days in the fridge. Grits alone can last 3–4 days but the texture may firm up.