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Red Snapper, Shrimp & Grits with Cajun Cream Sauce

Red Snapper, Shrimp & Grits with Cajun Cream Sauce
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Red Snapper, Shrimp & Grits with Cajun Cream Sauce is a rich and flavorful Southern seafood dish featuring flaky red snapper and succulent shrimp served over creamy, cheesy stone-ground grits and topped with a velvety, spicy Cajun cream sauce. Perfect for a comforting family meal or an elegant dinner, this recipe blends bold spices with fresh seafood to create an indulgent and satisfying experience.

Ingredients

Scale

Seafood

  • 4 fresh red snapper fillets (about 6 ounces each)
  • 12 large shrimp, peeled and deveined

Grits

  • 1 cup stone-ground grits
  • 4 cups water or broth
  • 2 tablespoons butter
  • 2 ounces cream cheese
  • 1 cup sharp cheddar cheese, shredded

Cajun Cream Sauce

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 1 cup heavy cream
  • 1 teaspoon Cajun seasoning, plus more for seasoning seafood
  • 1/2 teaspoon garlic powder
  • 1 tablespoon lemon juice

Garnish

  • 2 tablespoons fresh parsley, chopped
  • Lemon wedges (optional)

Instructions

  1. Prepare the Grits: Bring 4 cups of water or broth to a boil in a pot. Slowly whisk in 1 cup of stone-ground grits. Reduce heat to low and simmer gently, stirring frequently, for 20-25 minutes until thick and creamy. Stir in 2 tablespoons butter, 2 ounces cream cheese, and 1 cup shredded sharp cheddar cheese until melted and smooth.
  2. Season and Cook the Red Snapper: Pat 4 red snapper fillets dry. Season both sides generously with salt, pepper, and a pinch of Cajun seasoning. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear the fillets skin-side down for 3-4 minutes until crispy and golden, then flip and cook the other side 3-4 minutes. Remove from pan and keep warm.
  3. Sauté the Shrimp: In the same skillet, add a little more olive oil if needed. Sauté minced garlic and diced onions until translucent, about 2-3 minutes. Add 12 shrimp seasoned with Cajun spices and cook until pink and curled, about 2-3 minutes per side. Remove and keep warm with the snapper.
  4. Make the Cajun Cream Sauce: Lower heat to medium. Add 1 cup heavy cream to the skillet. Stir in 1 teaspoon Cajun seasoning, 1/2 teaspoon garlic powder, and 1 tablespoon lemon juice. Simmer gently, scraping up browned bits from the pan to infuse smoky flavor. Cook until sauce thickens slightly, adjusting seasoning to taste.
  5. Assemble the Dish: Spoon a generous portion of warm grits onto each plate. Top with cooked red snapper fillets and sautéed shrimp. Drizzle the Cajun cream sauce over the seafood. Garnish with chopped fresh parsley and serve immediately.

Notes

  • Use the freshest seafood available for best flavor and texture.
  • Slow cooking and frequent stirring ensures creamy, lump-free grits.
  • Sear the fish skin-side down first to achieve a crispy texture.
  • Taste and adjust Cajun seasoning to balance heat according to your preference.
  • Keep cooked seafood warm while finishing the sauce to serve everything hot.

Nutrition

Keywords: red snapper, shrimp, grits, cajun cream sauce, southern seafood, creamy grits, cajun spices, seafood dinner, comfort food

Find it online: https://recipesemilly.com/red-snapper-shrimp-grits-with-cajun-cream-sauce/