Description
Red Snapper, Shrimp & Grits with Cajun Cream Sauce is a flavorful dish featuring pan-seared red snapper and succulent shrimp served over creamy grits, all brought together with a rich and spicy Cajun cream sauce.
Ingredients
Scale
- 1 pound red snapper fillets, skin on or off
- 1 pound large shrimp, peeled and deveined
- 1 cup quick-cooking grits
- 4 cups chicken broth or water
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1/2 cup chopped onion
- 1/4 cup chopped celery
- 1/4 cup chopped green bell pepper
- 2 cloves garlic, minced
- 1 tablespoon Cajun seasoning, plus more for seasoning fish and shrimp
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 2 tablespoons fresh parsley, chopped, for garnish
- Salt and black pepper to taste
- 2 tablespoons olive oil
Instructions
- Prepare the grits: Bring chicken broth or water to a boil in a medium saucepan. Slowly whisk in the grits, reducing heat to low. Cook, stirring occasionally, until grits are creamy and thick, about 5-7 minutes. Stir in 2 tablespoons of butter and season with salt and pepper. Keep warm.
- Make the Cajun cream sauce: In a separate saucepan, melt 2 tablespoons of butter over medium heat. Add onion, celery, and bell pepper; cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute more.
- Whisk in flour and cook for 1 minute, forming a roux. Gradually whisk in heavy cream until smooth. Stir in Cajun seasoning, smoked paprika, and cayenne pepper (if using). Bring to a simmer, then reduce heat to low and cook until sauce thickens, about 5-7 minutes. Season with salt and pepper to taste. Keep warm.
- Cook the red snapper: Pat red snapper fillets dry with paper towels. Season both sides with Cajun seasoning, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Place fish skin-side down (if skin-on) and cook for 4-5 minutes until skin is crispy. Flip and cook for another 3-4 minutes, or until fish is cooked through and flakes easily. Remove from skillet and set aside.
- Cook the shrimp: In the same skillet, add the remaining 2 tablespoons of butter. Add shrimp and season with Cajun seasoning. Cook for 2-3 minutes per side, or until pink and opaque.
- To serve: Divide the creamy grits among plates. Top with red snapper fillets and cooked shrimp. Spoon a generous amount of Cajun cream sauce over the fish and shrimp. Garnish with fresh chopped parsley.
Notes
- Adjust the amount of Cajun seasoning and cayenne pepper to your preferred spice level.
- For thicker sauce, cook a few minutes longer. For thinner sauce, add a splash of chicken broth or cream.
- You can use stone-ground grits for a heartier texture, but cooking time will be longer.
- Ensure your fish and shrimp are cooked through but not overcooked to maintain tenderness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5g
- Sodium: 780mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 200mg
Keywords: Red Snapper, Shrimp, Grits, Cajun Cream Sauce, Southern, Seafood, Spicy