Description
A flavorful Southern-inspired dish featuring tender red snapper fillets and succulent shrimp served over creamy cheesy grits, all topped with a rich Cajun cream sauce. This recipe balances bold Cajun spices with comforting grits, perfect for a hearty dinner.
Ingredients
Scale
Seafood
- 4 red snapper fillets
- 1 lb shrimp, peeled and deveined
Grits
- 1 cup grits
- 2 cups water
- ½ cup heavy cream
- ½ cup shredded cheddar cheese
- Salt and pepper to taste
Cajun Cream Sauce
- 1 cup heavy cream (divided into two ½ cup portions)
- ½ cup chicken broth
- 2 cloves garlic, minced
- 4 tbsp butter (divided into 2 tbsp for shrimp and 2 tbsp for sauce)
- 1 tbsp olive oil
- 2 tbsp Cajun seasoning
- Salt and pepper to taste
Instructions
- Prepare the Grits: In a medium pot, bring 2 cups of water to a boil. Add the grits and cook according to package instructions, stirring occasionally until thickened.
- Finish the Grits: Stir in ½ cup heavy cream and shredded cheddar cheese into the cooked grits. Season with salt and pepper to taste. Keep the grits warm while you prepare the rest of the meal.
- Season the Red Snapper: Pat dry the red snapper fillets and season both sides evenly with Cajun seasoning.
- Sear the Red Snapper: Heat olive oil in a large skillet over medium-high heat. Place the snapper fillets in the pan and sear for about 3-4 minutes per side, until the fish is cooked through and has a golden-brown crust. Remove the fillets from the skillet and set aside.
- Cook the Shrimp: In the same skillet, melt 2 tablespoons of butter. Add the shrimp and cook for 2-3 minutes per side until they turn pink and opaque. Remove the shrimp and set aside with the snapper.
- Sauté Garlic for Sauce: Add the remaining 2 tablespoons of butter to the skillet. Sauté the minced garlic until it becomes fragrant, about 1 minute, making sure not to burn.
- Prepare the Cajun Cream Sauce: Pour in the remaining ½ cup heavy cream and ½ cup chicken broth. Stir frequently and let the sauce cook until it thickens, approximately 5-7 minutes. Season with salt and pepper to your liking.
- Assemble and Serve: Spoon the cheesy grits onto serving plates. Top with the seared red snapper fillets and cooked shrimp. Drizzle with the rich Cajun cream sauce and serve immediately for a comforting and delicious meal.
Notes
- For a spicier sauce, add a pinch of cayenne pepper along with the Cajun seasoning.
- Use stone-ground grits for a creamier texture if available.
- Make sure not to overcook the seafood to keep it tender and juicy.
- You can substitute chicken broth with seafood stock for enhanced flavor.
- Leftover Cajun cream sauce can be refrigerated for up to 2 days and reheated gently before serving.
