Red Snapper and Cajun Shrimp Grits Recipe
This Red Snapper Shrimp Grits Cajun recipe features tender red snapper fillets and succulent Cajun-spiced shrimp served over creamy, cheesy stone-ground grits. Topped with a rich Cajun cream sauce infused with smoked paprika, garlic, and Parmesan cheese, this dish delivers bold flavors and comforting textures, perfect for a hearty Southern-inspired meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern Cajun
Ingredients
Scale
Grits
- 240 g stone-ground grits
- 960 ml chicken broth or water
- 240 ml heavy cream
- 28 g unsalted butter
- 60 g shredded cheddar cheese
- Salt, to taste
- Black pepper, to taste
Cajun Shrimp
- 225 g large shrimp, peeled and deveined
- 15 ml olive oil
- 14 g unsalted butter
- 1 tablespoon Cajun seasoning
- 2 garlic cloves, minced
Red Snapper
- 2 red snapper fillets (about 170 g each)
- 15 ml olive oil
- 14 g unsalted butter
- 1 tablespoon Cajun seasoning
Cajun Cream Sauce
- 240 ml heavy cream
- 120 ml chicken broth
- 28 g unsalted butter
- 1 tablespoon Cajun seasoning
- 1 teaspoon smoked paprika
- 2 garlic cloves, minced
- 50 g grated Parmesan cheese
- 1 teaspoon hot sauce (optional)
Instructions
- Prepare the Grits: In a medium saucepan, bring the chicken broth to a boil. Gradually whisk in the stone-ground grits, reduce the heat to low, and cook uncovered while stirring frequently for 20 to 25 minutes until thickened and creamy. Stir in heavy cream, unsalted butter, and shredded cheddar cheese. Season with salt and black pepper to taste. Cover and keep warm.
- Season and Sauté the Shrimp: Toss the peeled and deveined shrimp with Cajun seasoning in a bowl to coat evenly. In a large skillet over medium-high heat, heat olive oil and unsalted butter. Add minced garlic and sauté for 30 seconds until fragrant. Arrange shrimp in a single layer and cook for 2 to 3 minutes on each side until pink and opaque. Remove shrimp from skillet and set aside.
- Sear the Red Snapper: Pat the red snapper fillets dry with paper towels and season both sides with Cajun seasoning. Using the same skillet, heat olive oil and unsalted butter over medium-high heat. Add the fillets and cook for 3 to 4 minutes per side until the exterior is golden and the fish is fully cooked through. Remove the fillets from the skillet and keep warm.
- Prepare the Cajun Cream Sauce: In the same skillet, melt unsalted butter over medium heat. Add minced garlic and sauté for 1 minute. Stir in Cajun seasoning, smoked paprika, and chicken broth, then let it simmer for 2 minutes. Add heavy cream and stir, continuing to simmer for another 2 minutes. Incorporate grated Parmesan cheese and optional hot sauce, cooking until the sauce is smooth and slightly thickened.
- Assemble and Serve: Spoon the creamy grits onto warm plates. Top each serving with a red snapper fillet, then arrange the Cajun shrimp over the fish. Drizzle generously with the Cajun cream sauce. Serve immediately for the best flavor and texture.
Notes
- Use stone-ground grits for best texture and creaminess.
- Adjust Cajun seasoning amount to suit your heat preference.
- Peel and devein shrimp beforehand for convenience and texture.
- Pat the fish dry before cooking to achieve a nice sear.
- If you prefer a spicier sauce, increase or omit the hot sauce according to taste.
- This dish pairs wonderfully with a side of steamed vegetables or a fresh green salad.
- Keep cooked grits warm by covering them; they may thicken as they sit, so stir occasionally and add a splash of cream if needed.
Keywords: red snapper, shrimp grits, Cajun seafood, Cajun cuisine, stone-ground grits, creamy grits, Cajun cream sauce, seafood main dish
