Name: Cajun Shrimp and Red Snapper with Creamy Grits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Southern
Ingredients: 240 g stone-ground grits; 960 ml chicken broth or water; 240 ml heavy cream; 28 g unsalted butter (for grits); 60 g shredded cheddar cheese; Salt and black pepper, to taste; 225 g large shrimp, peeled and deveined; 15 ml olive oil; 14 g unsalted butter (for shrimp); 1 tablespoon Cajun seasoning (plus more for seasoning fish); 2 garlic cloves, minced; 2 red snapper fillets (about 170 g each); 120 ml chicken broth (for sauce); 28 g unsalted butter (for sauce); 1 tablespoon Cajun seasoning (for sauce); 1 teaspoon smoked paprika; 50 g grated Parmesan cheese; 1 teaspoon hot sauce (optional)

Description

Warm, creamy grits topped with a golden seared red snapper fillet and zesty Cajun shrimp—perfect for a weekend supper or special occasion.

Ingredients

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

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Instructions

Prepare the grits: In a medium saucepan, bring 960 ml chicken broth to a gentle boil. Gradually whisk in the stone-ground grits. Reduce heat to low and simmer uncovered for 20–25 minutes, stirring frequently.
Finish grits: Stir in 240 ml heavy cream, 28 g butter, and 60 g shredded cheddar. Season with salt and pepper. Keep warm.
Season the shrimp: Toss 225 g shrimp with 1 tablespoon Cajun seasoning in a bowl until evenly coated.
Sear the shrimp: Heat 15 ml olive oil and 14 g butter in a skillet over medium-high. Add minced garlic and sauté until fragrant. Add shrimp and cook 2–3 minutes per side.
Prep the snapper: Pat fillets dry and season both sides with Cajun seasoning.
Cook the snapper: In the same skillet, sear snapper over medium-high heat 3–4 minutes per side until golden and fish flakes easily. Keep warm.
Make the Cajun cream sauce: In that skillet, melt 28 g butter. Sauté garlic, then stir in Cajun seasoning and smoked paprika. Add chicken broth and simmer, then stir in heavy cream and Parmesan until thickened.
Plate: Spoon warm grits onto plates, top with snapper and shrimp, and drizzle with sauce. Serve immediately.

Notes

Serve with a crisp salad or sautéed greens to cut richness. Store leftovers in airtight containers, refrigerate or freeze appropriately.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Pan-Seared, Simmering
Cuisine: Southern