Ingredients:
2 red snapper fillets
12 large shrimp, peeled and deveined
1 cup quick-cooking grits
2 cups chicken stock
1/2 cup milk
1/2 cup shredded sharp cheddar cheese
2 tablespoons butter
1 tablespoon olive oil
1 cup heavy cream
1 tablespoon Cajun spice blend
1 teaspoon smoked paprika
1 garlic clove, minced
1/2 cup diced onion
1/4 cup diced green bell pepper
Fresh parsley, chopped (for garnish)
Salt and pepper, to taste
Directions:
Cook the Grits:
Prepare the grits by following the package instructions, substituting chicken stock and milk for water to enhance the flavor. Once cooked, mix in the shredded sharp cheddar cheese and 1 tablespoon of butter. Keep warm.
Season the Fish:
Rub the red snapper fillets with Cajun seasoning, smoked paprika, and a pinch of salt and pepper.
Sear the Snapper:
In a large skillet, heat olive oil over medium heat. Add the snapper fillets, cooking them skin-side down for about 3-4 minutes. Carefully flip the fillets and cook for another 2-3 minutes until they are golden brown and cooked through. Remove the snapper and set aside.
Cook the Shrimp:
Using the same skillet, add the shrimp and sauté for 2-3 minutes per side until they turn pink and are fully cooked. Set aside with the snapper.
Prepare the Cajun Cream Sauce:
In the same skillet, melt 1 tablespoon of butter. Add the minced garlic, diced onion, and green bell pepper, sautéing until they are soft and fragrant.
Thicken the Sauce:
Pour the heavy cream into the skillet and let it simmer for 2-3 minutes. Season with salt, pepper, and additional Cajun seasoning as needed, allowing the sauce to thicken slightly.
Serve:
To serve, spoon a generous portion of the cheesy grits onto each plate. Top with the sautéed red snapper and shrimp, then drizzle with the rich Cajun cream sauce. Finish with a sprinkle of fresh parsley.
Nutrition Facts (per serving):
Calories: 625
Fat: 38g
Carbohydrates: 28g
Protein: 45g
Prep Time: 15 mins | Cook Time: 25 mins | Servings: 4 | Total Calories: 625
