Red Snapper Shrimp & Grits (Print Version)
# Ingredients:
→ For the Grits
01 -
1 cup stone-ground grits
02 -
4 cups water or chicken broth
03 -
2 tbsp unsalted butter
04 -
1 cup heavy cream or whole milk
05 -
1 cup shredded sharp cheddar cheese
06 -
Salt and black pepper to taste
07 -
1 tsp garlic powder (optional)
→ For the Shrimp
08 -
1 lb large shrimp, peeled and deveined
09 -
1 tbsp Cajun seasoning
10 -
1 tbsp olive oil
11 -
1 tbsp unsalted butter
12 -
2 cloves garlic, minced
13 -
1/2 cup chicken broth or white wine
14 -
1 tbsp lemon juice
15 -
1 tbsp fresh parsley, chopped
→ For the Red Snapper
16 -
2 Red Snapper fillets or firm white fish
17 -
2 tbsp olive oil
18 -
1 tsp Cajun seasoning or Creole seasoning
19 -
Salt and black pepper, to taste
20 -
Lemon wedges for serving
# Instructions:
01 -
Bring 4 cups of water or chicken broth to a boil in a medium saucepan. Add a pinch of salt. Stir in the grits, reduce heat to low, and cover. Let simmer for 20-25 minutes, stirring occasionally to prevent lumps. Once grits are soft, stir in butter, cream, garlic powder, and cheddar cheese. Season with salt and pepper to taste. Keep warm over low heat.
02 -
In a bowl, toss shrimp with Cajun seasoning until evenly coated. Heat olive oil and butter in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside. In the same skillet, add minced garlic and cook for 30 seconds until fragrant. Pour in chicken broth or white wine and lemon juice. Stir to combine and reduce the sauce for 2-3 minutes. Return the shrimp to the skillet and toss to coat in the sauce. Remove from heat and set aside.
03 -
Season the Red Snapper fillets with Cajun seasoning, salt, and pepper. Heat olive oil in a separate skillet over medium-high heat. Once hot, add the fish fillets, skin-side down if applicable. Cook for 3-4 minutes per side, until the fish is golden brown and easily flakes with a fork. Squeeze lemon juice over the fillets for extra freshness right before serving.
04 -
Spoon a generous serving of creamy grits onto each plate. Top with the cooked shrimp and drizzle with the Cajun garlic sauce. Place the Red Snapper fillet on the side, or flake it and place it on top of the shrimp and grits for added texture. Garnish with fresh parsley and extra lemon wedges on the side.
# Notes:
01 -
Serve with freshly chopped scallions or hot sauce for an added kick.