Red Snapper, with a Cajun Cream Sauce
Ingredients:
For the Grits:
1 cup stone-ground grits
4 cups chicken broth or water
1/2 cup heavy cream
4 tablespoons unsalted butter
Salt and pepper to taste
For the Seafood:
4 red snapper fillets (skin on or off)
1/2 lb shrimp, peeled and deveined
2 tablespoons Cajun seasoning
2 tablespoons olive oil
Salt and pepper to taste
For the Cajun Cream Sauce:
2 tablespoons butter
2 cloves garlic, minced
1/2 cup chicken broth
1 cup heavy cream
1 tablespoon Cajun seasoning
1/4 cup Parmesan cheese, grated
Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)
Directions:
Cook the grits: In a medium saucepan, bring the chicken broth to a boil. Slowly stir in the grits and reduce the heat to low. Cook, stirring occasionally, for 20-25 minutes, or until the grits are creamy. Stir in the heavy cream, butter, salt, and pepper. Keep warm.
Season the seafood: Pat the red snapper fillets and shrimp dry with paper towels. Season both sides of the red snapper and shrimp with Cajun seasoning, salt, and pepper.
Sear the red snapper: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the red snapper fillets, skin side down if using skin-on fillets. Cook for 3-4 minutes per side, or until the fish is cooked through and flaky. Remove from the skillet and set aside.
Cook the shrimp: In the same skillet, heat the remaining olive oil. Add the shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove and set aside.
Make the Cajun cream sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Stir in the chicken broth, heavy cream, and Cajun seasoning. Bring the sauce to a simmer and let it thicken for 4-5 minutes. Stir in the Parmesan cheese and cook until melted and smooth.
Assemble the dish: To serve, spoon a generous amount of grits onto each plate. Top with the seared red snapper and shrimp, then drizzle the Cajun cream sauce over the top. Garnish with fresh parsley and serve with lemon wedges for a bright, zesty finish.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Servings: 4 | Kcal: 550 per serving
Not my recipe