If you crave Southern comfort with a punch of spice, this Cajun Shrimp and Red Snapper with Creamy Grits is the kind of plate that delivers on both texture and nostalgia — silky stone-ground grits, a rich Cajun cream, tender pan-seared snapper and plump seasoned shrimp. If you enjoy bold, saucy seafood meals, this dish shares flavor DNA with other Cajun-style mains like this Cajun shrimp with garlic cream sauce, but the grits make it unmistakably Southern and comforting.
Why you’ll love this dish
This recipe balances comfort and sophistication: the grits provide a creamy, neutral base while the Cajun-spiced shrimp and snapper bring bright, smoky heat. It’s fast enough for a weeknight when you multitask the grits and the skillet, yet special enough for weekend company.
“A perfect marriage of creamy, spicy and flaky — everything I want in a seafood dinner.” — home cook review
Reasons to try it:
- One-pan sauce reduces clean-up and concentrates flavor.
- Stone-ground grits add real texture and depth (not the instant stuff).
- Flexible: double the sauce for more gravy, or tone down the spice for kids.
Step-by-step overview
The workflow is straightforward: simmer the grits until creamy, season and sear the shrimp, pan-sear the snapper, then build a quick Cajun cream sauce in the same skillet. Finish by plating the grits, topping with fish and shrimp, and spooning the hot sauce over everything.
What you’ll need
- 240 g stone-ground grits (substitute quick grits for a faster result; reduce cook time)
- 960 ml chicken broth or water (broth = more flavor)
- 240 ml heavy cream (plus another 240 ml for the sauce)
- 28 g unsalted butter (for grits)
- 60 g shredded cheddar cheese
- Salt and black pepper, to taste
- 225 g large shrimp, peeled and deveined
- 15 ml olive oil
- 14 g unsalted butter (for cooking shrimp)
- 1 tablespoon Cajun seasoning (plus more for fish)
- 2 garlic cloves, minced (plus 1 extra clove for sauce)
- 2 red snapper fillets (≈170 g each), patted dry
- 120 ml chicken broth (for sauce)
- 28 g unsalted butter (for sauce)
- 1 tablespoon Cajun seasoning (for sauce)
- 1 teaspoon smoked paprika
- 50 g grated Parmesan cheese
- 1 teaspoon hot sauce (optional)
Ingredient notes and swaps:
- For dairy-free: use unsweetened almond milk/oxo broth and a dairy-free butter substitute; skip Parmesan or use a vegan alternative.
- For lower fat: replace half the cream with extra broth, but expect a thinner sauce.
- If you like smoky heat, increase smoked paprika or add cayenne.
Step-by-step instructions
- Prepare the grits: In a medium saucepan, bring 960 ml chicken broth to a gentle boil. Slowly whisk in the stone-ground grits to prevent lumps. Reduce heat to low and simmer uncovered for 20–25 minutes, stirring frequently until thick and creamy.
- Finish the grits: Stir in 240 ml heavy cream, 28 g butter and 60 g shredded cheddar. Season with salt and black pepper. Keep warm on the lowest heat, stirring occasionally to prevent skin forming.
- Season the shrimp: Toss 225 g shrimp with 1 tablespoon Cajun seasoning in a bowl until evenly coated.
- Cook the shrimp: Heat 15 ml olive oil and 14 g butter in a large skillet over medium-high heat. Add 2 minced garlic cloves and sauté 20–30 seconds until fragrant. Add shrimp in a single layer and cook 1–2 minutes per side until pink and opaque. Remove shrimp to a plate and tent with foil.
- Sear the snapper: Pat snapper fillets dry; season both sides with Cajun seasoning. In the same skillet over medium-high, add a touch more oil if needed and sear the fillets skin-side down (if skin on) until golden and the flesh flakes easily, about 3–4 minutes per side depending on thickness. Remove and keep warm.
- Make the Cajun cream sauce: In the skillet, melt 28 g butter over medium heat. Sauté 1 minced garlic clove for 20 seconds. Stir in 1 tablespoon Cajun seasoning and 1 teaspoon smoked paprika. Pour in 120 ml chicken broth and let simmer briefly to deglaze the pan. Add 240 ml heavy cream and simmer until the sauce is smooth and slightly thickened, about 2–3 minutes. Stir in 50 g grated Parmesan until melted. Taste and adjust salt, pepper, or hot sauce.
- Plate: Spoon a generous portion of grits onto warm plates. Top with a snapper fillet and arrange the Cajun shrimp alongside or on top. Drizzle the Cajun cream sauce over everything and serve immediately.
Best ways to enjoy it
Serve this as the centerpiece of a Southern-inspired meal. Crisp, acidic sides and textures play well:
- Quick slaw or a tangy cucumber salad for brightness.
- Charred asparagus or sautéed green beans for color.
- A squeeze of fresh lemon and chopped parsley to cut the richness.
If you want other hands-off Cajun options for busy nights, try an easy slow-cooker take like this Crock-Pot creamy Cajun chicken pasta for a different but equally saucy experience.
Storage and reheating tips
- Refrigeration: Cool leftovers within 2 hours and store in airtight containers. Grits and sauce will keep 3–4 days; seafood is best within 1–2 days.
- Freezing: Cooked shrimp and fish don’t freeze well once sauced (texture suffers). You can freeze the cream sauce separately for up to 2 months; thaw in the fridge and reheat gently. Grits freeze okay in a sealed container for up to 2 months; thaw overnight in the fridge.
- Reheating: Reheat grits slowly on the stovetop with a splash of milk or broth to loosen. Reheat sauce over low heat, whisking in a little cream or broth if it’s separated. Reheat seafood gently in a 275°F (135°C) oven until just warmed to avoid overcooking.
Pro chef tips
- Stone-ground grits need patience: low simmer and frequent stirring prevent lumps and scorching.
- Toast the Cajun seasoning briefly in the pan before adding liquids to unlock deeper flavor.
- Pat fish completely dry before searing to get a golden crust.
- Don’t overcook the shrimp — they go from perfect to rubbery quickly. Pull them off when opaque and slightly springy.
- If your sauce splits, whisk in a small knob of cold butter off-heat to bring it back together.
Creative twists
- Swap the snapper for cod, halibut or a firm salmon fillet — adjust searing times accordingly.
- Make it smoky-sweet: add a spoonful of tomato paste when deglazing and a drizzle of maple for contrast.
- Low-carb: serve the Cajun seafood over cauliflower “grits” (riced cauliflower cooked with cream and cheese).
- Vegetarian version: skip seafood and pan-sear thick slices of smoked tofu or grilled portobello mushrooms.
Common questions
Q: Can I use quick or instant grits instead of stone-ground?
A: Yes. Quick grits cut cook time dramatically (follow package instructions). Texture will be smoother and less toothsome than stone-ground, but still tasty.
Q: How do I know when the snapper and shrimp are done?
A: Shrimp are done when they turn pink and opaque with a slight curl. Snapper is ready when the flesh flakes easily with a fork and is opaque throughout; internal temperature should be 145°F (63°C) if you use a thermometer.
Q: Can I make parts of this ahead?
A: Yes — make the grits and sauce up to a day ahead; reheat gently and whisk in liquid to restore creaminess. Cooked seafood is best made fresh the same day for ideal texture.
Q: My sauce separated — how do I fix it?
A: Remove from heat and whisk in a small cube of cold butter or a tablespoon of cream slowly; that often brings it back together. Reheating too fast can cause separation, so warm gently.
Q: Is it safe to eat leftover seafood?
A: Store seafood in the refrigerator within two hours of cooking and eat within 1–2 days. Reheat to at least 165°F (74°C) for safety, though quality may decline.
If you want more Cajun-inspired recipes or swaps, I can suggest make-ahead variations, wine pairings, or a printable shopping list.
Print
Cajun Shrimp and Red Snapper with Creamy Grits
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Pescatarian
Description
A comforting and sophisticated dish featuring Cajun-spiced shrimp and snapper served over creamy stone-ground grits.
Ingredients
- 240 g stone-ground grits
- 960 ml chicken broth or water
- 240 ml heavy cream (plus another 240 ml for the sauce)
- 28 g unsalted butter (for grits)
- 60 g shredded cheddar cheese
- Salt and black pepper, to taste
- 225 g large shrimp, peeled and deveined
- 15 ml olive oil
- 14 g unsalted butter (for cooking shrimp)
- 1 tablespoon Cajun seasoning (plus more for fish)
- 2 garlic cloves, minced (plus 1 extra clove for sauce)
- 2 red snapper fillets (≈170 g each), patted dry
- 120 ml chicken broth (for sauce)
- 28 g unsalted butter (for sauce)
- 1 tablespoon Cajun seasoning (for sauce)
- 1 teaspoon smoked paprika
- 50 g grated Parmesan cheese
- 1 teaspoon hot sauce (optional)
Instructions
- In a medium saucepan, bring 960 ml chicken broth to a gentle boil. Slowly whisk in the stone-ground grits, reduce heat to low and simmer uncovered for 20–25 minutes, stirring frequently until thick and creamy.
- Stir in 240 ml heavy cream, 28 g butter and 60 g shredded cheddar. Season with salt and black pepper. Keep warm on the lowest heat.
- Toss 225 g shrimp with 1 tablespoon Cajun seasoning until evenly coated.
- In a large skillet, heat 15 ml olive oil and 14 g butter over medium-high heat. Add 2 minced garlic cloves, sauté for 20–30 seconds, then add shrimp and cook for 1–2 minutes per side until pink and opaque. Remove shrimp to a plate and tent with foil.
- Pat snapper fillets dry and season with Cajun seasoning. Sear in the same skillet until golden and flakes easily, about 3–4 minutes per side. Remove and keep warm.
- In the same skillet, melt 28 g butter, sauté 1 minced garlic clove for 20 seconds. Stir in 1 tablespoon Cajun seasoning and 1 teaspoon smoked paprika. Pour in 120 ml chicken broth to deglaze. Add 240 ml heavy cream, simmer until smooth and slightly thickened, about 2–3 minutes. Stir in 50 g grated Parmesan until melted.
- Spoon a portion of grits onto warm plates. Top with snapper fillet and arrange shrimp alongside. Drizzle Cajun cream sauce over everything and serve immediately.
Notes
For dairy-free, substitute with almond milk and dairy-free butter. For lower fat, replace half the cream with extra broth. Adjust seasoning for personal preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-searing
- Cuisine: Southern