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Red Snapper, Shrimp & Grits with a Cajun Cream Sauce

A flavorful blend of seared red snapper, succulent shrimp, and creamy grits, all drizzled with a spicy Cajun cream sauce, perfect for family dinners.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 700
Ingredients Method Notes

Ingredients
  

For the Grits
  • 1 cup stone-ground grits
  • 4 cups water
  • to taste N/A Salt
  • 1 cup heavy cream
  • 1 cup shredded sharp cheddar cheese
For the Cajun Cream Sauce
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1 tablespoon Cajun seasoning adjust based on preference
  • to taste N/A Salt and pepper
For the Fish and Shrimp
  • 4 fillets red snapper (about 6 ounces each)
  • 1 pound shrimp, peeled and deveined
  • 1 tablespoon Cajun seasoning
  • 2 tablespoons butter
  • N/A N/A Lemon wedges for serving

Method
 

Cooking the Grits
  1. Start by bringing the water to a boil in a medium saucepan.
  2. Add a pinch of salt and whisk in the grits.
  3. Lower the heat to simmer and cook for about 20-25 minutes, stirring frequently.
  4. Once creamy and tender, stir in the heavy cream and cheese. Set aside and keep warm.
Making the Sauce
  1. In a skillet, heat the olive oil over medium heat.
  2. Add the onion and garlic, sautéing until the onion turns translucent.
  3. Stir in the cream and Cajun seasoning. Let it simmer for about 5 minutes until slightly thickened.
  4. Season with salt and pepper to taste.
Cooking the Fish and Shrimp
  1. Season the red snapper fillets and shrimp with Cajun seasoning.
  2. In a large skillet, melt the butter over medium-high heat.
  3. Cook the fish skin-side down for 3-4 minutes until golden, then flip and cook for another 2-3 minutes.
  4. Remove the fish and keep warm.
  5. In the same skillet, add the shrimp and sauté for about 2-3 minutes until opaque.
Plating
  1. Spoon a generous helping of grits onto each plate, place the red snapper on top, and add the shrimp.
  2. Drizzle the Cajun cream sauce over everything and garnish with a squeeze of fresh lemon juice.

Notes

If your sauce is thicker than desired, add a splash of milk or broth. You can substitute the red snapper for tilapia or cod if preferred. If your sauce looks lumpy, give it a good stir, and it will smooth out.