Red Snapper Shrimp Grits Dish

This hearty Red Snapper, Shrimp & Grits recipe combines the best of Southern comfort food with Cajun flair, creating a restaurant-worthy dish right in your kitchen. The creamy, cheesy grits provide the perfect foundation for succulent seafood bathed in a flavorful Cajun sauce.

I first made this dish when entertaining friends from Louisiana who were skeptical about my Southern cooking abilities. Their clean plates and requests for seconds validated this recipe as my go-to impressive dinner party dish ever since.

Ingredients

• Stone ground grits: Form the foundation with their authentic texture and flavor. Look for traditional stone-ground varieties for the best texture.
• Heavy cream: Creates luxuriously silky grits that will make you forget every bland version you've ever had.
• Sharp cheddar cheese: Adds the perfect savory richness. Freshly grated melts much better than pre-shredded.
• Large shrimp: Bring sweet seafood flavor. Choose wild-caught when possible for superior taste.
• Red snapper fillets: Provide the perfect firm texture that holds up beautifully to the Cajun seasoning.
• Cajun seasoning: Brings the signature Louisiana heat and flavor profile. Look for versions with paprika, garlic, and thyme.
• Fresh garlic cloves: Provide aromatic depth that powder simply cannot match.
• Chicken broth: Adds savory dimension to both the grits and the sauce. Use homemade or low-sodium store-bought.
• Lemon juice: Brightens the entire dish with essential acidity that balances the richness.
• Fresh parsley: Brings color and a herbaceous finish that elevates the presentation.

Step-by-Step Instructions

Prepare the Grits:

Bring water or chicken broth to a rolling boil in a medium saucepan. Add a generous pinch of salt to season the grits from the beginning. Slowly whisk in the grits in a steady stream to prevent lumps from forming. Reduce heat immediately to low, cover, and let simmer for 20-25 minutes. Stir frequently every 5 minutes to prevent sticking and ensure even cooking. Once the grits have absorbed most of the liquid and are tender, add the butter and stir until melted. Pour in the cream gradually while stirring continuously. Add the garlic powder and shredded cheese, stirring until completely incorporated and velvety smooth. Season with salt and black pepper to taste. Keep warm on the lowest heat setting, stirring occasionally.

Season the Seafood:

Pat both the shrimp and red snapper fillets completely dry with paper towels to ensure proper browning. Place shrimp in a medium bowl and toss thoroughly with 1 tablespoon Cajun seasoning until evenly coated. In a separate dish, season the red snapper fillets on both sides with the remaining Cajun seasoning, salt, and pepper. Press the seasoning gently into the fish to adhere.

Cook the Shrimp:

Heat olive oil and butter in a large skillet over medium-high heat until the butter is foaming but not browning. Add the seasoned shrimp in a single layer, being careful not to overcrowd the pan. Cook for 2-3 minutes on the first side until pink and slightly curled. Flip each shrimp and cook for another 1-2 minutes until fully opaque. Remove the shrimp to a clean plate, keeping any remaining oil in the pan.

Create the Sauce:

In the same skillet used for the shrimp, add the minced garlic and reduce heat to medium. Sauté for 30 seconds until fragrant but not browned. Pour in the chicken broth or white wine, using a wooden spoon to scrape up all the flavorful brown bits from the bottom of the pan. Add the lemon juice and let the mixture reduce by half, about 2-3 minutes. Return the cooked shrimp to the skillet, tossing to coat in the sauce. Remove from heat and cover to keep warm.

Cook the Red Snapper:

Heat olive oil in a separate skillet over medium-high heat until shimmering. Carefully place the seasoned fish fillets skin-side down if they have skin. Press gently with a spatula for the first 30 seconds to prevent curling. Cook undisturbed for 3-4 minutes until the skin is crisp or the bottom is golden brown. Carefully flip the fillets and cook for another 3-4 minutes until the fish flakes easily with a fork but remains moist. Squeeze fresh lemon juice over the fillets just before serving.

Plate the Dish:

Spoon a generous portion of the creamy grits onto the center of each warm plate, creating a slight well in the center. Arrange the shrimp and sauce around or on top of the grits. Place the red snapper fillet alongside or partially atop the grits. Drizzle any remaining sauce over the entire dish. Garnish with freshly chopped parsley and serve immediately with lemon wedges on the side.

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I discovered this recipe during a trip to New Orleans where a local chef showed me that the secret to perfect shrimp and grits is allowing the seafood to infuse the sauce with flavor before combining with the creamy base. My family now requests this dish for nearly every special occasion, and the empty plates speak volumes about its appeal.

Make-Ahead Options

The grits can be prepared up to two days in advance and stored in an airtight container in the refrigerator. When ready to serve, reheat them over low heat, adding extra cream or broth to restore the creamy consistency. Stir frequently to prevent sticking. This makes entertaining much easier as you can focus on the seafood just before serving.

Perfect Pairings

This Cajun-inspired dish pairs beautifully with a crisp Sauvignon Blanc or unoaked Chardonnay that cuts through the richness of the creamy grits. For beer lovers, a light wheat beer or pilsner complements without overpowering the delicate seafood flavors. Complete your Southern-inspired meal with a simple side salad dressed with vinaigrette or traditional Southern collard greens for added nutrition and authenticity.

Common Substitutions

If red snapper is unavailable, substitute any firm white fish like grouper, black sea bass, or even tilapia. For those who prefer chicken, boneless thighs seasoned with the same Cajun spice blend work wonderfully. Quick-cooking or instant grits can be used for time savings, though the texture will be slightly different. Vegetarians can enjoy this dish by replacing the seafood with roasted mushrooms and bell peppers tossed in the same Cajun seasoning.

Frequently Asked Questions

→ How can I ensure creamy grits?

Use stone-ground grits, plenty of liquid (like chicken broth or water), and stir continuously while simmering. Adding butter, cream, and cheese at the end ensures richness.

→ Can I substitute the red snapper?

Yes, firm white fish like tilapia or cod work well as substitutes. Adjust cooking times as needed for the thickness of the fillets.

→ What can I use instead of Cajun seasoning?

Creole seasoning is a great alternative. You can also make your own blend with paprika, garlic powder, onion powder, cayenne pepper, and herbs like thyme and oregano.

→ What wine pairs well with this dish?

A crisp white wine like Sauvignon Blanc or Chardonnay complements the richness of the dish and the flavors of the seafood and Cajun spices.

→ How do I avoid overcooking the shrimp?

Shrimp cook quickly. Watch for them to turn pink and opaque, usually in 2-3 minutes per side. Remove from heat immediately to avoid a rubbery texture.