🎣 Red Snapper, Shrimp & Grits with Cajun Cream Sauce

Ingredients:

For the grits:

• 4 cups chicken broth (or water)

• 1 cup stone-ground grits

• 1 cup heavy cream

• 4 tbsp unsalted butter

• 1 cup sharp cheddar cheese, shredded

• Salt and pepper, to taste

For the seafood:

• 2 red snapper fillets (about 6–8 oz each)

• 1 lb large shrimp, peeled and deveined

• 2 tbsp olive oil

• 1 tsp smoked paprika

• 1 tsp Cajun seasoning

• Salt & pepper, to taste

For the Cajun cream sauce:

• 2 tbsp butter

• 3 cloves garlic, minced

• 1 small onion, finely diced

• 1 red bell pepper, diced

• 1 cup heavy cream

• ½ cup chicken stock

• 1 tbsp Cajun seasoning

• ½ tsp smoked paprika

• ½ cup Parmesan cheese, grated

• Fresh parsley, chopped (for garnish)

• Squeeze of lemon juice

Instructions:

1. Make the grits:

   • Bring chicken broth to a boil. Whisk in grits, reduce to low, and simmer until thick (20–25 minutes), stirring often.

   • Stir in cream, butter, cheese, salt, and pepper. Keep warm.

2. Prepare the seafood:

   • Season red snapper fillets with smoked paprika, Cajun seasoning, salt, and pepper.

   • Season shrimp lightly with Cajun seasoning.

   • Heat olive oil in a skillet. Cook snapper skin-side down until golden and flaky (about 4–5 minutes per side). Remove and keep warm.

   • In the same skillet, sear shrimp until pink and just cooked (2–3 minutes). Remove and set aside.

3. Make the Cajun cream sauce:

   • Melt butter in the skillet. Sauté onion, garlic, and red bell pepper until soft.

   • Stir in Cajun seasoning and paprika.

   • Pour in cream and chicken stock. Simmer until slightly thickened (5 minutes).

   • Stir in Parmesan cheese until melted and smooth. Finish with lemon juice and parsley.

4. Assemble the dish:

   • Spoon creamy grits into bowls.

   • Place a red snapper fillet on top, arrange shrimp around it.

   • Drizzle generously with Cajun cream sauce.

   • Garnish with extra parsley or a sprinkle of Cajun spice.