Description
A flavorful Cajun dish featuring red snapper and shrimp served over creamy grits.
Ingredients
Scale
- 240 g stone-ground grits
- 960 ml chicken broth or water
- 240 ml heavy cream
- 28 g unsalted butter
- 60 g shredded cheddar cheese
- Salt, to taste
- Black pepper, to taste
- 225 g large shrimp, peeled and deveined
- 15 ml olive oil
- 14 g unsalted butter
- 1 tablespoon Cajun seasoning
- 2 garlic cloves, minced
- 2 red snapper fillets (about 170 g each)
- 15 ml olive oil
- 14 g unsalted butter
- 1 tablespoon Cajun seasoning
- 240 ml heavy cream
- 120 ml chicken broth
- 28 g unsalted butter
- 1 tablespoon Cajun seasoning
- 1 teaspoon smoked paprika
- 2 garlic cloves, minced
- 50 g grated Parmesan cheese
- 1 teaspoon hot sauce (optional)
Instructions
- In a medium saucepan, bring the chicken broth to a boil. Gradually whisk in the grits. Reduce the heat to low and cook uncovered, stirring frequently, for 20 to 25 minutes until thick and creamy. Stir in heavy cream, unsalted butter, and cheddar cheese. Season with salt and black pepper to taste. Cover and keep warm.
- Combine the shrimp with Cajun seasoning in a bowl, tossing to coat. Heat olive oil and unsalted butter in a large skillet over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant. Add shrimp in a single layer and cook 2 to 3 minutes per side, until pink and opaque. Remove from skillet and set aside.
- Pat the red snapper fillets dry and season both sides with Cajun seasoning. In the same skillet, heat olive oil and unsalted butter over medium-high heat. Add the snapper fillets and cook for 3 to 4 minutes per side, until the exterior is golden and the fish is cooked through. Remove from skillet and set aside.
- In the same skillet, melt unsalted butter over medium heat. Add minced garlic and sauté for 1 minute. Stir in Cajun seasoning, smoked paprika, and chicken broth; simmer for 2 minutes. Add heavy cream, stir, and simmer for another 2 minutes. Incorporate Parmesan cheese and hot sauce if using, cooking until the sauce becomes smooth and slightly thickened.
- Spoon creamy grits onto warm plates. Top each serving with a red snapper fillet and arrange Cajun shrimp over the fish. Drizzle generously with Cajun cream sauce and serve immediately.
Notes
- You can adjust the level of spiciness by increasing or decreasing the Cajun seasoning.
- This dish pairs well with a side salad or steamed vegetables.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 3 g
- Sodium: 1200 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 200 mg