Can I substitute another fish for red snapper?

Sure! Tilapia, cod, or even salmon work well with Cajun seasoning.

It depends on your Cajun blend. Start with less and add more if you're feeling brave.

Can I use instant grits?

Technically yes, but stone-ground gives you that rich, Southern comfort feel you really want.

How do I store leftovers?

Place everything in airtight containers. Grits thicken in the fridge, so add a splash of broth when reheating.

Can I make the sauce ahead of time?

Absolutely. Reheat gently over low heat and add a bit of cream if it thickens too much.

Red Snapper Shrimp Grits Cajun: 3 Incredible Flavor Boosts

Description

A bold and comforting Southern-inspired dish featuring creamy stone-ground grits, blackened red snapper, succulent Cajun-spiced shrimp, and a rich, smoky cream sauce. Perfect for busy weeknights or an impressive weekend dinner.

Ingredients

Scale

For the Grits

1 cup stone-ground grits
3 cups chicken broth
½ cup heavy cream
3 tbsp unsalted butter
1 cup freshly grated cheddar cheese
Salt & pepper, to taste

For the Shrimp

1 lb large shrimp, peeled & deveined
1 tbsp Cajun seasoning
1 tbsp olive oil
1 tbsp butter
2 cloves garlic, minced

For the Red Snapper

2 red snapper fillets
1–2 tbsp Cajun seasoning
1 tbsp olive oil
1 tbsp butter

For the Cajun Cream Sauce

2 tbsp butter
2 cloves garlic, minced
1 tsp Cajun seasoning
½ tsp smoked paprika
½ cup chicken broth
1 cup heavy cream
½ cup grated Parmesan cheese
Hot sauce, optional

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Instructions

Make the Grits:
Bring chicken broth to a boil. Whisk in the stone-ground grits and reduce heat. Simmer for 25 minutes, stirring often, until thick and creamy. Stir in heavy cream, butter, and cheddar cheese. Season to taste and keep warm.
Cook the Shrimp:
Toss shrimp with Cajun seasoning. Heat olive oil and butter in a skillet over medium-high heat. Add garlic and sauté for 30 seconds. Cook shrimp 2 minutes per side until pink. Remove and set aside.
Sear the Red Snapper:
Pat snapper dry and coat with Cajun seasoning. Add oil and butter to the skillet. Sear fillets 4 minutes per side until crisp and flaky. Remove and set aside.
Make the Cajun Cream Sauce:
Melt butter in the same skillet. Add garlic, Cajun seasoning, smoked paprika, and broth. Simmer 2 minutes. Add heavy cream and Parmesan; stir until thickened. Add hot sauce if desired.
Assemble:
Spoon creamy grits into bowls. Top with red snapper and shrimp. Ladle the warm Cajun cream sauce over everything. Serve immediately.

Notes

If the grits thicken too much, add a splash of cream or broth.
Taste your Cajun seasoning first—spice and salt levels vary greatly.
Shrimp cook fast! Remove them promptly to avoid overcooking.
Use fresh garlic and smoked paprika for the richest flavor.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Stovetop
Cuisine: Southern / Cajun

Nutrition

Serving Size: 1 bowl
Calories: 640 kcal
Sugar: 3 g
Sodium: 980 mg
Fat: 38 g
Saturated Fat: 20 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 27 g
Fiber: 1 g
Protein: 48 g
Cholesterol: 255 mg