Introduction

Red Snapper Shrimp Grits Cajun is a flavorful and comforting dish that combines tender seafood with creamy, cheesy grits and a rich Cajun cream sauce. Perfect for a special weeknight dinner or weekend treat, this recipe brings a taste of the South right to your kitchen.

The dish features a white round bowl filled with a creamy light yellow base, which looks like grits or polenta, topped with a smooth, orange-colored creamy sauce that pools around the base. On top, there are two firm, golden-brown, seared fish fillets with a crisp skin visible, sprinkled with chopped green herbs and small pieces of red chili or pepper. Around the fish, there are several plump, pink-orange shrimp with visible seasoning and pepper flakes. The entire dish is finished with a scattering of fresh chopped green herbs and small red pepper bits for color. The bowl rests on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

240 g stone-ground grits
960 ml chicken broth or water
240 ml heavy cream (for grits)
28 g unsalted butter (for grits)
60 g shredded cheddar cheese
Salt, to taste
Black pepper, to taste
225 g large shrimp, peeled and deveined
15 ml olive oil (for shrimp)
14 g unsalted butter (for shrimp)
1 tablespoon Cajun seasoning (for shrimp)
2 garlic cloves, minced (for shrimp)
2 red snapper fillets (about 170 g each)
15 ml olive oil (for snapper)
14 g unsalted butter (for snapper)
1 tablespoon Cajun seasoning (for snapper)
240 ml heavy cream (for sauce)
120 ml chicken broth (for sauce)
28 g unsalted butter (for sauce)
1 tablespoon Cajun seasoning (for sauce)
1 teaspoon smoked paprika
2 garlic cloves, minced (for sauce)
50 g grated Parmesan cheese
1 teaspoon hot sauce (optional)

Instructions

Step 1: Prepare the grits by bringing chicken broth to a boil in a medium saucepan. Gradually whisk in the grits, reduce heat to low, and cook uncovered for 20 to 25 minutes, stirring frequently until thick and creamy. Stir in heavy cream, butter, and cheddar cheese. Season with salt and black pepper, then cover and keep warm.
Step 2: Season the shrimp with Cajun seasoning in a bowl. Heat olive oil and butter in a large skillet over medium-high heat. Add minced garlic and sauté for 30 seconds. Add shrimp in a single layer and cook 2 to 3 minutes per side until pink and opaque. Remove shrimp and set aside.
Step 3: Pat dry the red snapper fillets and season both sides with Cajun seasoning. In the same skillet, heat olive oil and butter over medium-high heat. Cook the fillets for 3 to 4 minutes per side until golden and cooked through. Remove and set aside.
Step 4: For the Cajun cream sauce, melt butter in the same skillet over medium heat. Add minced garlic and sauté for 1 minute. Stir in Cajun seasoning, smoked paprika, and chicken broth; simmer for 2 minutes. Add heavy cream, stir, and simmer for another 2 minutes. Stir in Parmesan cheese and hot sauce if using, cooking until the sauce is smooth and slightly thickened.
Step 5: To serve, spoon creamy grits onto warm plates. Top each serving with a red snapper fillet and arrange the Cajun shrimp over the fish. Drizzle generously with Cajun cream sauce and serve immediately.

Tips & Variations

For extra smoky flavor, try adding a pinch of smoked paprika directly into the grits while cooking.
Substitute the red snapper with other firm white fish like cod or grouper if unavailable.
Adjust the amount of Cajun seasoning to control the heat level according to your preference.
Use low-sodium chicken broth to better control the saltiness of the dish.
For a creamier texture, stir in an extra tablespoon of butter into the grits before serving.

Storage

Store any leftovers of the red snapper shrimp grits separately in airtight containers in the refrigerator for up to 2 days. Reheat the grits gently on the stove with a splash of water or broth to loosen the texture. Reheat the fish and shrimp in a low oven or microwave carefully to avoid overcooking. The Cajun cream sauce can be reheated slowly over low heat while stirring to maintain its smooth consistency.

How to Serve

A white bowl filled with creamy yellow grits forms the bottom layer, topped with a layer of crispy, golden-brown shrimp seasoned with herbs and spices, giving a slightly rough texture. Above the shrimp, a rich, thick, off-white creamy sauce is drizzled generously, stretching as a spoon lifts some shrimp, with flecks of green herbs scattered throughout. The scene is set on a white marbled surface with a beige cloth napkin partially visible, and the spoon with shrimp is held by a woman's hand at the right side of the image. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick-cooking grits instead of stone-ground grits?

Yes, quick-cooking grits can be used, but the texture will be less creamy and have less depth of flavor compared to stone-ground grits. Adjust the cooking time according to the package instructions.

What can I serve with this dish?

This dish pairs well with simple green vegetables like sautéed spinach or roasted asparagus. A crisp green salad with a light vinaigrette also complements the richness of the Cajun cream sauce.