🐟🦐 Red Snapper, Shrimp & Grits with Cajun Cream Sauce
Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
🧾 Ingredients
For the Grits:
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1 cup stone-ground or quick grits
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4 cups water (or 2 cups water + 2 cups milk for creamier texture)
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1 tsp salt
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2 tbsp butter
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1 cup shredded sharp cheddar cheese (optional)
For the Cajun Cream Sauce:
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1 tbsp butter
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1 tbsp olive oil
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2 cloves garlic, minced
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1 small shallot or onion, minced
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1 cup heavy cream
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1 tsp Cajun seasoning (plus more to taste)
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1/4 cup grated Parmesan
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Dash of hot sauce (optional)
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Salt & pepper to taste
For the Seafood:
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2 red snapper fillets (skin-on or off), seasoned with Cajun seasoning, salt & pepper
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1/2 lb large shrimp, peeled & deveined
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2 tbsp butter or oil, for pan-frying
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Lemon wedges, for garnish
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Fresh parsley or green onions, for garnish
👨🍳 Instructions
1. Make the Grits:
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Bring water (and milk if using) to a boil. Add salt.
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Stir in grits and reduce heat to low. Cook according to package instructions (usually 10–20 minutes), stirring often.
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When thickened, stir in butter and cheese if using. Keep warm.
2. Make the Cajun Cream Sauce:
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In a skillet, melt butter with olive oil over medium heat.
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Sauté garlic and shallot until fragrant and translucent (about 2 minutes).
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Stir in heavy cream and Cajun seasoning. Simmer gently for 3–5 minutes until slightly thickened.
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Stir in Parmesan, hot sauce (if using), and adjust seasoning to taste. Keep warm on low.
3. Cook the Seafood:
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Season red snapper and shrimp generously with Cajun seasoning, salt, and pepper.
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Heat butter or oil in a skillet over medium-high heat.
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Sear red snapper fillets (skin-side down first if applicable) for about 3–4 minutes per side, or until cooked through and flaky.
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In the same pan, sauté shrimp for 2–3 minutes per side until pink and opaque.
4. Assemble:
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Spoon creamy grits into bowls.
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Top with seared red snapper and shrimp.
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Drizzle with Cajun cream sauce.
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Garnish with lemon wedges, parsley or green onions, and an extra sprinkle of Cajun spice if desired.
🔥 Tips:
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Use andouille sausage or bacon as an optional add-in for more smoky depth.
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Want more heat? Add cayenne or a splash of Cajun hot sauce to the sauce.
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Red snapper can be swapped with grouper, catfish, or even blackened salmon.
Let me know if you want a printable recipe card or a shopping list for this dish!
