Description
A Southern-inspired comfort dish that brings together tender red snapper, juicy shrimp, and creamy stone-ground grits, all coated in a rich Cajun cream sauce. Every bite delivers warmth, spice, and coastal charm.
Ingredients
Scale
- 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
Instructions
- In a saucepan, bring milk and water to a gentle boil, then whisk in grits. Reduce heat and cook until creamy, about 15–20 minutes. Stir in butter, Parmesan, salt, and pepper. Keep warm.
- Heat olive oil in a skillet over medium-high heat. Pat red snapper fillets dry, season with salt, pepper, and Cajun seasoning.
- Sear snapper skin-side down until golden and crisp, about 3–4 minutes per side. Remove and set aside.
- In the same pan, add shrimp and cook until pink and curled. Remove and reserve.
- In the same skillet, melt butter, add minced garlic and paprika, then pour in heavy cream. Stir until the sauce thickens slightly.
- Return shrimp to the sauce and simmer briefly. Adjust seasoning with salt and pepper.
- Spoon creamy grits onto plates, top with red snapper, drizzle with Cajun cream shrimp, and garnish with fresh herbs.
Notes
- Use fresh seafood for the best texture and flavor.
- Adjust the Cajun seasoning to your spice preference.
- Reheat leftover grits with a splash of milk for a smooth texture.
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 4g
- Sodium: 780mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 185mg