Here’s a restaurant-style recipe for Red Snapper with Shrimp & Grits and Cajun Cream Sauce—rich, savory, and very Southern.
Red Snapper, Shrimp & Grits with Cajun Cream Sauce
Serves 2–3
Ingredients
Shrimp & Red Snapper
- 2 red snapper fillets (5–6 oz each)
- ½ lb large shrimp, peeled & deveined
- 2 tbsp olive oil or butter
- 1 tsp Cajun seasoning (divided)
- ½ tsp smoked paprika
- Salt & black pepper, to taste
- Juice of ½ lemon
Creamy Grits
- 1 cup stone-ground grits
- 4 cups chicken stock (or water)
- 2 tbsp butter
- ½ cup heavy cream (optional but recommended)
- ¾ cup sharp white cheddar or smoked gouda
- Salt & pepper, to taste
Cajun Cream Sauce
- 2 tbsp butter
- ½ small onion or shallot, finely diced
- 2 cloves garlic, minced
- 1 tsp Cajun seasoning (adjust to heat preference)
- ½ tsp paprika
- ¼ tsp cayenne (optional)
- ½ cup chicken or seafood stock
- ¾ cup heavy cream
- ¼ cup grated Parmesan
- Salt & black pepper, to taste
- Chopped parsley or green onions (garnish)
Instructions
1. Make the Grits
- Bring stock to a boil. Slowly whisk in grits.
- Reduce heat to low and simmer 20–25 minutes, stirring often.
- Stir in butter, cream, and cheese.
- Season with salt & pepper. Keep warm.
2. Cajun Cream Sauce
- Melt butter in a skillet over medium heat.
- Sauté onion 2–3 minutes until soft.
- Add garlic, Cajun seasoning, paprika, and cayenne; cook 30 seconds.
- Pour in stock; simmer 2–3 minutes.
- Add cream and Parmesan; simmer until slightly thickened.
- Adjust seasoning. Keep warm on low.
3. Shrimp
- Toss shrimp with a little oil, salt, pepper, and Cajun seasoning.
- Sear in a hot skillet 1–2 minutes per side until just cooked.
- Remove and set aside.
4. Red Snapper
- Pat fillets dry; season with Cajun seasoning, paprika, salt & pepper.
- Heat oil or butter in skillet over medium-high.
- Sear skin-side down (if skin on) 3–4 minutes.
- Flip and cook 2 more minutes.
- Finish with lemon juice.
To Serve
- Spoon creamy grits onto plate.
- Top with red snapper.
- Add shrimp around or on top.
- Spoon Cajun cream sauce generously over everything.
- Garnish with parsley or green onions.
Optional Add-Ins
- Crispy bacon bits in the grits
- Andouille sausage slices in the sauce
- Roasted corn or sautéed bell peppers
If you want, I can scale this for a dinner party, make it spicier, or adapt it for blackened or grilled snapper.
