Name: Cajun Shrimp and Red Snapper with Creamy Grits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Southern
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)

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)

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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