Name: Red Snapper, Shrimp & Grits with a Cajun Cream Sauce
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Southern
Ingredients: 2 red snapper fillets (about 6 oz each); 1 lb shrimp, peeled and deveined; 1 cup stone-ground grits; 2 cups whole milk; 2 cups water; 4 tbsp butter; 1 cup heavy cream; 3 cloves garlic, minced; 2 tsp Cajun seasoning; 1 tsp paprika; 2 tbsp olive oil; 1/2 cup grated Parmesan cheese; Salt and pepper to taste; Fresh parsley or green onions for garnish

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There’s something deeply comforting about a Southern-style plate that combines the heartiness of grits with the rich, coastal flavor of fresh seafood. This Red Snapper, Shrimp & Grits with Cajun Cream Sauce is a dish that feels like home, no matter where you are. Creamy, buttery grits lay the perfect foundation for tender shrimp and crisp-seared snapper, all smothered in a luscious Cajun cream sauce that ties every flavor together. The aroma alone will make your kitchen feel like a cozy bayou café.

Behind the Recipe

This dish was inspired by lazy weekend mornings spent near the coast, where the scent of seafood and spices filled the air. It’s a comforting combination of land and sea — humble grits meeting the refined beauty of snapper and shrimp. The story of this recipe is one of balance: simple ingredients elevated by a few bold touches and a creamy sauce that brings everything together.

Recipe Origin or Trivia

Shrimp and grits originated in the coastal South, particularly in South Carolina and Georgia, where fishermen would cook shrimp caught that morning over a pot of creamy, slow-cooked grits. Over time, chefs added their own spins, introducing spices, sauces, and even extra seafood like snapper. This version embraces Cajun influence, blending traditional Southern comfort with Louisiana’s fiery seasoning style.

Why You’ll Love Red Snapper, Shrimp & Grits with a Cajun Cream Sauce

Versatile: Perfect for brunch, dinner, or a special family meal — this dish works beautifully for any occasion.

Budget-Friendly: Uses simple, accessible ingredients that deliver restaurant-quality flavor at home.

Quick and Easy: With a little prep, you’ll have a gourmet-style meal ready in under an hour.

Customizable: You can adjust the spice level or swap out the seafood depending on what’s fresh.

Crowd-Pleasing: The creamy grits and rich sauce win over everyone, even those who don’t usually love seafood.

Make-Ahead Friendly: Both the grits and sauce can be made ahead and reheated when needed.

Great for Leftovers: Store and reheat the components separately for another satisfying meal the next day.

Chef’s Pro Tips for Perfect Results

To get that authentic Southern flavor and texture, here are some secrets:

Always season your grits with more than just salt — butter and a touch of cream add lusciousness.
Pat the red snapper dry before searing to achieve a crisp golden crust.
Don’t overcook the shrimp, just until pink and curled.
Use smoked paprika or Cajun seasoning sparingly, allowing the natural seafood sweetness to shine.
Stir your sauce constantly to keep it velvety smooth.

Kitchen Tools You’ll Need

You won’t need anything fancy, just a few reliable kitchen staples:

Cast-iron skillet: Perfect for searing fish evenly.
Medium saucepan: For cooking creamy, lump-free grits.
Whisk: Helps keep grits smooth and airy.
Wooden spoon: Ideal for stirring the Cajun sauce gently.
Tongs: Handy for flipping shrimp and snapper without tearing the flesh.

Ingredients in Red Snapper, Shrimp & Grits with a Cajun Cream Sauce

Let’s talk about the real stars of this dish — ingredients that blend land and sea into a symphony of flavor.

Red Snapper Fillets: 2 fillets (about 6 ounces each), provides a tender, flaky texture and mild taste.
Shrimp: 1 pound, peeled and deveined, adds sweetness and meaty bite.
Stone-Ground Grits: 1 cup, creates the creamy, hearty base of the dish.
Whole Milk: 2 cups, brings richness and smooth texture to the grits.
Water: 2 cups, used to cook the grits evenly.
Butter: 4 tablespoons, gives both flavor and silkiness to the grits and sauce.
Heavy Cream: 1 cup, forms the base of the luscious Cajun cream sauce.
Garlic: 3 cloves minced, adds depth and aroma.
Cajun Seasoning: 2 teaspoons, provides that warm, spicy, smoky touch.
Paprika: 1 teaspoon, enhances the sauce color and adds sweetness.
Olive Oil: 2 tablespoons, for searing seafood to perfection.
Parmesan Cheese: ½ cup grated, adds nutty, salty balance to the creamy grits.
Salt and Pepper: to taste, essential for seasoning every layer.
Fresh Parsley or Green Onions: for garnish, adding a pop of freshness and color.

Ingredient Substitutions

Red Snapper: Substitute with tilapia, grouper, or cod.
Shrimp: Substitute with scallops or chunks of lobster tail.
Whole Milk: Can use half-and-half for extra creaminess.
Cajun Seasoning: Replace with Creole seasoning for a milder flavor.
Parmesan Cheese: Try sharp cheddar or gouda for a different twist.

Ingredient Spotlight

Red Snapper: Known for its delicate flavor and light pink flesh, snapper holds up beautifully when pan-seared.

Cajun Seasoning: A mix of paprika, garlic, onion, cayenne, and herbs that gives this dish its warm Southern soul.

Instructions for Making Red Snapper, Shrimp & Grits with a Cajun Cream Sauce

Alright, grab your apron because it’s time to bring this to life! Here are the steps you’ll follow:

Preheat Your Equipment:
Heat your skillet over medium-high heat and bring a saucepan of milk and water to a gentle boil for the grits.
Combine Ingredients:
Whisk in the grits, reduce heat to low, and cook until creamy (about 15–20 minutes). Stir in butter, Parmesan, salt, and pepper. Keep warm.
Prepare Your Cooking Vessel:
In the skillet, heat olive oil. Pat red snapper fillets dry, season with salt, pepper, and Cajun seasoning.
Assemble the Dish:
Sear snapper skin-side down until golden and crispy, about 3–4 minutes per side. Remove and set aside. Add shrimp to the same pan, cooking until pink.
Cook to Perfection:
For the sauce, melt butter in the same skillet. Add garlic and paprika, then pour in heavy cream and a dash of Cajun seasoning. Stir gently until thickened.
Finishing Touches:
Return shrimp to the sauce and let it simmer for a minute. Taste for seasoning and adjust if needed.
Serve and Enjoy:
Spoon creamy grits onto a plate, top with a piece of red snapper, spoon over the Cajun cream shrimp, and garnish with chopped parsley or green onions.

Texture & Flavor Secrets

The contrast here is magic — creamy, buttery grits meeting the crisp skin of snapper and the juicy tenderness of shrimp. The Cajun cream sauce wraps it all up with a hint of spice and smooth warmth that lingers beautifully.

Cooking Tips & Tricks

A few extra tips to make this dish shine:

Use fresh seafood whenever possible for the best texture.
Always taste as you go, especially when seasoning the sauce.
For extra flavor, simmer the sauce with shrimp shells for a minute, then strain.

What to Avoid

Avoiding a few common mistakes can make or break your dish:

Don’t overcook the shrimp or they’ll turn rubbery.
Don’t rush the grits; they need time to absorb flavor.
Avoid overcrowding the skillet when searing fish, it’ll steam instead of crisping.

Nutrition Facts

Servings: 4
Calories per serving: 620

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Make-Ahead and Storage Tips

You can cook the grits ahead of time and keep them covered in the fridge. Reheat with a splash of milk. The sauce and seafood are best made fresh, but leftovers can be stored separately and gently reheated the next day.

How to Serve Red Snapper, Shrimp & Grits with a Cajun Cream Sauce

Serve it piping hot in shallow bowls so the sauce settles beautifully around the grits. Pair with a slice of crusty bread and maybe a light green salad or roasted okra for a Southern finish.

Creative Leftover Transformations

Turn leftovers into seafood-stuffed grit cakes or use the creamy grits as a base for a breakfast bowl topped with a fried egg and leftover shrimp.

Additional Tips

Add a squeeze of lemon before serving to brighten the flavors. A touch of smoked paprika sprinkled on top adds both color and a whisper of smoke.

Make It a Showstopper

For a restaurant-style presentation, place the grits in the center, layer the snapper on top, drizzle the sauce around the plate, and finish with a sprinkle of green onions.

Variations to Try

Blackened Snapper & Shrimp: Use blackening seasoning for extra heat.
Garlic Butter Grits: Stir roasted garlic into your grits for deeper flavor.
Lemon Herb Cream Sauce: Replace Cajun seasoning with fresh dill and lemon zest.
Smoked Shrimp & Cheddar Grits: Add smoked paprika and cheddar for a smoky twist.
Vegetable Medley Version: Skip seafood and top the grits with sautéed peppers, mushrooms, and corn.

FAQ’s

Q1: Can I use frozen shrimp?
Yes, just thaw and pat dry before cooking.

Q2: What type of grits work best?
Stone-ground grits have the best texture and flavor.

Q3: Can I make this dish dairy-free?
Yes, use coconut milk and dairy-free butter.

Q4: How do I keep my fish from sticking?
Make sure your skillet is hot and the fish is dry before adding oil.

Q5: Is this recipe spicy?
It’s mildly spicy, but you can adjust the Cajun seasoning to taste.

Q6: Can I bake the fish instead?
Yes, bake at 400°F for about 12 minutes until flaky.

Q7: What’s the best shrimp size for this recipe?
Medium to large shrimp (21/25 count) are ideal.

Q8: How can I thicken my sauce?
Simmer longer or add a small amount of Parmesan cheese.

Q9: Can I freeze leftovers?
Freeze the sauce and grits separately for up to a month.

Q10: What’s the best garnish for presentation?
Fresh parsley, chives, or a drizzle of Cajun cream sauce.

Conclusion

This Red Snapper, Shrimp & Grits with Cajun Cream Sauce brings a taste of the South right to your table. Creamy, savory, and just a little spicy, it’s the kind of meal that feels like a warm hug. Trust me, once you try it, you’ll be craving it again and again — because every bite is pure Southern comfort.