A flavorful dish combining Cajun seasoned red snapper with creamy shrimp grits.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4 servings 1x
Category:Main Course
Method:Skillet and Boiling
Cuisine:Cajun
Diet:Gluten Free
Ingredients
Scale
2 (6-ounce) red snapper fillets
1 teaspoon Cajun seasoning
1 tablespoon olive oil
1 tablespoon butter
1 cup shrimp, peeled and deveined
1 clove garlic, minced
1 cup chicken broth
1 cup stone-ground grits
1 cup shredded sharp cheddar cheese
½ cup heavy cream
Salt and pepper to taste
Chopped green onions for garnish
Instructions
Season the red snapper fillets with Cajun seasoning, salt, and pepper.
In a large skillet, heat the olive oil over medium-high heat. Add the snapper fillets and cook for about 4-5 minutes on each side, or until cooked through and golden brown. Remove from the skillet and set aside.
In the same skillet, add the butter and minced garlic. Sauté for about 1 minute until fragrant.
Add the shrimp to the skillet and cook for 3-4 minutes, or until they turn pink and opaque. Remove from heat and set aside.
In a medium saucepan, bring the chicken broth to a boil. Gradually whisk in the grits, reduce the heat to low, and simmer for about 20-25 minutes, stirring occasionally until thickened.
Stir in the cheddar cheese and heavy cream into the grits. Season with salt and pepper to taste.
To serve, spoon the creamy grits onto plates, top with the sautéed shrimp, and place the red snapper on top. Garnish with chopped green onions.
Notes
For a spicier kick, add a few dashes of hot sauce to the shrimp while cooking.
Substitute the red snapper with another firm white fish, such as tilapia or cod, if preferred.