Description
Red Snapper, Shrimp & Grits with Cajun Cream Sauce is a hearty Southern seafood dish that marries flaky red snapper and juicy shrimp with creamy buttery grits, all covered in a rich, spicy Cajun cream sauce. Perfect for a comforting dinner or special brunch, this recipe combines vibrant Cajun flavors with authentic Southern textures and is easily customizable to suit your heat preference and dietary needs.
Ingredients
Scale
Seafood
- 4 red snapper fillets (fresh or thawed)
- 12 large shrimp (peeled and deveined)
Grits
- 1 cup stone-ground grits
- 4 cups chicken or seafood stock
- 2 tablespoons butter
- Salt to taste
Cajun Cream Sauce
- 2 tablespoons butter
- 2 cloves garlic, finely chopped
- 1 small onion, finely chopped
- 1 1/2 teaspoons Cajun seasoning (paprika, cayenne, garlic powder, herbs blend)
- 1 cup heavy cream
- Salt and pepper to taste
- Optional: dash of hot sauce for extra heat
Garnish
- Fresh parsley, chopped
- Optional: lemon wedges
Instructions
- Prepare the Grits: Bring chicken or seafood stock to a boil. Slowly whisk in stone-ground grits. Reduce heat to a simmer and cook gently, stirring frequently to prevent clumps, for 20-25 minutes until thick and creamy. Finish by stirring in butter and a pinch of salt for richness.
- Cook the Seafood: Season red snapper fillets and shrimp with salt, pepper, and a bit of Cajun seasoning. Heat butter in a skillet over medium-high heat. Sear the snapper skin-side down until golden and cooked through, approximately 4-5 minutes per side depending on thickness. Remove and keep warm. In the same skillet, sauté shrimp until pink and opaque, about 2-3 minutes per side.
- Make the Cajun Cream Sauce: Using the skillet fond from cooking seafood, sauté finely chopped garlic and onion until fragrant. Sprinkle in Cajun seasoning and stir for 30 seconds. Slowly pour in heavy cream while stirring constantly. Allow sauce to reduce and thicken slightly over low heat. Adjust seasoning with salt, pepper, and hot sauce if desired.
- Assemble and Serve: Spoon a generous portion of creamy grits onto each plate. Arrange the seared red snapper and shrimp on top. Drizzle the Cajun cream sauce over the seafood and grits. Garnish with freshly chopped parsley and a squeeze of lemon if desired.
Notes
- Use fresh seafood for the best flavor and texture.
- Do not rush the grits; slow cooking ensures creamy texture.
- Adjust Cajun seasoning gradually to control the heat level.
- Keep the pan hot while searing fish for a perfect crust.
- Allow the cooked snapper to rest briefly to seal in juices.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing and Simmering
- Cuisine: Southern, Cajun
Nutrition
- Serving Size: 1 plate (approx. 1/4 of recipe)
- Calories: 550 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 200 mg
Keywords: red snapper, shrimp, grits, Cajun cream sauce, Southern cooking, seafood, Cajun, gluten free, spicy seafood, comfort food
