Description
A delightful seafood dish featuring red snapper and shrimp served over creamy grits, enhanced by a rich Cajun cream sauce.
Ingredients
- 2 red snapper fillets
- 1 lb shrimp, peeled and deveined
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 cup stone-ground grits
- 4 cups water or chicken broth
- 1 cup heavy cream
- 1/2 cup shredded sharp cheddar cheese
- 2 tablespoons unsalted butter
- 1 tablespoon butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup chicken broth
- Juice of 1/2 lemon
- Fresh parsley, chopped (for garnish)
Instructions
- In a medium-sized saucepan, bring 4 cups of water or chicken broth to a boil. Whisk in the grits, reduce the heat, and allow it to simmer for 20-25 minutes until thickened.
- Stir in the heavy cream, unsalted butter, and cheddar cheese, seasoning to taste with salt and pepper.
- Heat the olive oil in a skillet over medium-high heat. Season the red snapper and shrimp with salt and pepper. Cook the snapper for 3-4 minutes on each side before removing it from the skillet.
- In the same skillet, cook the shrimp for 2-3 minutes per side, or until they turn pink.
- Add butter and chopped onion to the skillet. Sauté for about 2 minutes until the onion softens.
- Add minced garlic, followed by Cajun seasoning, smoked paprika, and optional cayenne pepper. Cook for about another minute before pouring in the chicken broth.
- Let it reduce for 2 minutes before stirring in the heavy cream and lemon juice. Simmer this mixture until it thickens.
- Spoon the creamy grits onto plates, arranging the red snapper and shrimp on top. Drizzle generously with the Cajun cream sauce and garnish with freshly chopped parsley and lemon juice.
Notes
For enhanced flavor, marinate the seafood in olive oil, lemon juice, and seasoning for 30 minutes before cooking.