For the grits:
- 1 cup stone-ground grits
- 4 cups water
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
For the seafood:
- 2 red snapper fillets
- 12 large shrimp, peeled and deveined
- 1 tbsp Cajun seasoning
- 2 tbsp olive oil
- Salt and pepper to taste
For the Cajun cream sauce:
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1 tbsp Cajun seasoning
- 1/2 cup grated Parmesan cheese
- 1 tbsp chopped fresh parsley
Directions:
- Prepare the grits: In a medium saucepan, bring the water to a boil. Slowly add the grits, stirring constantly. Reduce heat to low and cook, stirring occasionally, until the grits are thick and creamy, about 20-25 minutes. Stir in the heavy cream and shredded cheddar cheese. Season with salt and pepper to taste. Keep warm.
- Prepare the seafood: Season the red snapper fillets and shrimp with Cajun seasoning, salt, and pepper. Heat the olive oil in a large skillet over medium-high heat. Cook the red snapper fillets for about 3-4 minutes on each side, or until cooked through and flaky. Remove from the skillet and set aside. In the same skillet, cook the shrimp for about 2-3 minutes on each side, or until pink and opaque. Remove from the skillet and set aside.
- Prepare the Cajun cream sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Add the chicken broth, heavy cream, and Cajun seasoning. Bring to a simmer and cook for about 5 minutes, or until the sauce thickens slightly. Stir in the grated Parmesan cheese and chopped parsley. Season with salt and pepper to taste.
- Assemble the dish: Divide the grits among four plates. Top with a red snapper fillet and three shrimp. Drizzle the Cajun cream sauce over the top.
- Serve immediately and enjoy your Red Snapper, Shrimp & Grits with a Cajun Cream Sauce!
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes Calorie Count per serving: 550 kcal Serving Size: 4 servings๐โค๏ธ