Description
This Red Snapper Shrimp Grits Cajun recipe combines tender Cajun-spiced red snapper and shrimp served over creamy, cheesy stone-ground grits, all smothered in a rich and flavorful Cajun cream sauce. Perfect for a comforting yet elegant meal, this dish captures the essence of Southern Cajun cuisine with its blend of spices and creamy textures.
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
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
- 28 g unsalted butter
- 2 garlic cloves, minced
- 1 tablespoon Cajun seasoning
- 1 teaspoon smoked paprika
- 120 ml chicken broth
- 240 ml heavy cream
- 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, stirring frequently, for 20 to 25 minutes until the grits are thick and creamy. Stir in heavy cream, unsalted butter, and shredded cheddar cheese. Season with salt and black pepper to taste. Cover and keep warm while preparing the other components.
- Cook the Shrimp: Toss the peeled and deveined shrimp with the Cajun seasoning until evenly coated. Heat olive oil and unsalted butter in a large skillet over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the shrimp in a single layer and cook for 2 to 3 minutes on each side until they turn pink and opaque. Remove shrimp from skillet and set aside.
- Cook the Red Snapper: Pat the red snapper fillets dry with paper towels, then season both sides with Cajun seasoning. In the same skillet used for the shrimp, heat olive oil and unsalted butter over medium-high heat. Add the red snapper fillets and cook for 3 to 4 minutes per side, or until the exterior is golden brown and the fish is cooked through. Remove from the skillet and set aside.
- Make the Cajun Cream Sauce: In the same skillet, melt the unsalted butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in Cajun seasoning, smoked paprika, and chicken broth; let simmer for 2 minutes to meld flavors. Pour in the heavy cream, stir well, and simmer for another 2 minutes until the sauce begins to thicken. Add grated Parmesan cheese and hot sauce if using, stirring continuously until the sauce is smooth and slightly thickened.
- Assemble and Serve: Spoon the creamy grits onto warm plates. Place a red snapper fillet on each serving of grits, and arrange the Cajun shrimp over the fish. Generously drizzle with the Cajun cream sauce. Serve immediately for best flavor and texture.
Notes
- You can substitute water with chicken broth for extra flavor in the grits.
- Ensure shrimp and snapper are not overcooked to maintain moisture and tenderness.
- Adjust the amount of Cajun seasoning to taste based on your spice preference.
- The hot sauce in the cream sauce is optional and can be omitted or increased based on your heat tolerance.
- Use stone-ground grits for the best texture and creaminess.
- Leftover Cajun cream sauce can be stored in the refrigerator for up to 2 days and gently reheated.
