Red Snapper and Shrimp over Creamy Grits

Ingredients

For the Grits

• 1 cup stone-ground grits

• 4 cups chicken broth (or water)

• 1 cup whole milk or heavy cream

• 3 tbsp butter

• 1 cup shredded sharp cheddar cheese (optional)

• Salt & black pepper, to taste

For the Seafood

• 2 red snapper fillets (skin on or off, about 6 oz each)

• 1/2 lb large shrimp, peeled & deveined

• 2 tbsp olive oil or butter

• 3 garlic cloves, minced

• 1 tbsp Cajun seasoning (divided)

• 1/2 tsp smoked paprika

• Juice of 1/2 lemon

• Fresh parsley, chopped (for garnish)

Instructions

1. Cook the grits

   • In a saucepan, bring broth to a boil. Stir in grits, reduce heat, and simmer, stirring occasionally, until thick and creamy (20–25 minutes for stone-ground).

   • Stir in milk, butter, and cheese (if using). Season with salt and pepper. Keep warm.

2. Prepare the snapper

   • Pat fillets dry, season with half the Cajun seasoning, paprika, salt, and pepper.

   • Heat olive oil in a skillet over medium-high heat. Cook snapper fillets skin-side down (if skin-on) for 3–4 minutes per side, until golden and cooked through. Remove and keep warm.

3. Cook the shrimp

   • In the same skillet, add a little butter. Toss in shrimp with garlic, remaining Cajun seasoning, and lemon juice. Cook 2–3 minutes until pink and just cooked through.

4. Assemble

   • Spoon creamy grits into bowls. Place a snapper fillet on top and scatter shrimp around.

   • Garnish with parsley and serve immediately.