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Red Snapper, Shrimp & Grits with a Cajun Cream Sauce Recipe

Savory Red Snapper, Shrimp & Grits with Cajun Cream Sauce Recipe

A comforting Red Snapper and Shrimp Grits with Cajun Cream Sauce recipe that delights with its rich flavors.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Southern
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Grits
  • 1 cup stone-ground grits Use stone-ground for best texture.
  • 2 cups water Chicken broth adds extra flavor.
  • 1 cup heavy cream Substitute half-and-half for a lighter dish.
  • 1 cup sharp cheddar cheese Works best for a robust taste.
  • Salt and Pepper Essential for seasoning; adjust to taste.
For the Seafood
  • 2 fillets red snapper Can be substituted with cod or halibut.
  • 2 tablespoons Cajun seasoning Modify based on spice preference.
  • 2 tablespoons olive oil Vegetable oil is a good alternative.
  • 3 tablespoons butter Unsalted allows better seasoning control.
  • 1 pound shrimp Ensure they are fresh and deveined.
  • 2 cloves garlic Minced; garlic powder works in a pinch.
For the Sauce
  • 1 cup chicken broth Vegetable broth is a lighter option.
  • Fresh parsley or green onions Optional garnish.
  • 1 wedge lemon Adds brightness when served.

Equipment

  • Medium pot
  • large skillet
  • measuring cups
  • measuring spoons
  • Wooden Spoon

Method
 

Step‑by‑Step Instructions
  1. In a medium pot, bring 2 cups of water to a boil over high heat. Slowly stir in 1 cup of stone-ground grits, reduce the heat to low. Cook for 20-25 minutes, stirring frequently until thick.
  2. Once the grits are cooked, fold in 1 cup of heavy cream and 1 cup of sharp cheddar cheese, stirring until combined. Season with salt and pepper, keeping the grits warm.
  3. Season two red snapper fillets with Cajun seasoning. Heat 2 tablespoons of olive oil in a skillet, then add the fillets, cooking for 3-4 minutes on each side.
  4. Add 1 pound of shrimp to the same skillet and sauté for 2-3 minutes until they turn pink and opaque. Set aside with the snapper.
  5. Melt 3 tablespoons of butter in the skillet, add 2 cloves of minced garlic, and sauté for 1-2 minutes. Pour in 1 cup of heavy cream and 1 cup of chicken broth, simmering for 5-7 minutes.
  6. To serve, spoon the creamy grits onto plates, top with seared snapper and shrimp, and drizzle with Cajun cream sauce. Garnish with parsley or onions and serve with a lemon wedge.

Nutrition

Serving: 1servingCalories: 650kcalCarbohydrates: 50gProtein: 30gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 1000IUVitamin C: 2mgCalcium: 300mgIron: 2mg

Notes

Choose quality seafood and cook grits slowly for best texture. Adjust seasonings to taste and serve immediately for the best experience.

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