Red Snapper, Shrimp & Grits with a Cajun Cream Sauce

Introduction

Red Snapper, Shrimp & Grits with a Cajun Cream Sauce is a delightful fusion of Southern cuisine and seafood. This dish combines the delicate flavors of red snapper and shrimp with the creamy richness of cheesy grits, all brought together by a spicy Cajun cream sauce. It’s a perfect choice for a hearty, flavorful meal that showcases the best of Southern cooking.

History

Grits have been a staple in Southern cuisine for centuries, originating from Native American maize preparations. The addition of seafood, particularly shrimp, to grits became popular in the Lowcountry region of South Carolina and Georgia. Red snapper, prized for its firm texture and mild flavor, adds an elegant touch to this classic dish. The Cajun cream sauce brings in the bold flavors of Cajun cuisine, which has roots in French, Spanish, and African culinary traditions.

Ingredients

For the Dish:

4 red snapper fillets
1/2 lb shrimp, peeled and deveined
2 tbsp olive oil
Salt and pepper to taste

For the Grits:

1 cup stone-ground grits
2 cups water
2 cups milk
1 cup shredded cheddar cheese
2 tbsp butter
Salt and pepper to taste

For the Cajun Cream Sauce:

1 tbsp olive oil
1 tbsp butter
1 red bell pepper, diced
1 green bell pepper, diced
1 small onion, diced
2 cloves garlic, minced
1 cup heavy cream
1 tbsp Cajun seasoning
Salt and pepper to taste

Instructions

Prepare the Grits:

In a large pot, bring 2 cups of water and 2 cups of milk to a boil.
Gradually whisk in 1 cup of stone-ground grits.
Reduce heat to low and cook, stirring occasionally, until thick and creamy, about 20-25 minutes.
Stir in 1 cup of shredded cheddar cheese and 2 tbsp of butter. Season with salt and pepper to taste. Set aside and keep warm.

Cook the Red Snapper and Shrimp:

Season the red snapper fillets and shrimp with salt and pepper.
Heat 2 tbsp of olive oil in a large skillet over medium-high heat.
Cook the red snapper fillets, skin-side down, for 3-4 minutes per side, or until cooked through and the skin is crispy. Remove from the skillet and set aside.
In the same skillet, cook the shrimp until pink and opaque, about 2-3 minutes per side. Remove and set aside.

Prepare the Cajun Cream Sauce:

In the same skillet, add 1 tbsp of olive oil and 1 tbsp of butter.
Add the diced red bell pepper, green bell pepper, and onion. Sauté until the vegetables are tender, about 5 minutes.
Add 2 cloves of minced garlic and sauté for an additional 1 minute.
Stir in 1 cup of heavy cream and 1 tbsp of Cajun seasoning. Simmer until the sauce thickens, about 5 minutes. Season with salt and pepper to taste.

Assemble the Dish:

Spoon a generous serving of cheesy grits onto each plate.
Place a red snapper fillet on top of the grits.
Arrange the shrimp around the snapper.
Drizzle the Cajun cream sauce over the top.

Benefits

High in Protein: Both red snapper and shrimp are excellent sources of lean protein.
Rich in Omega-3 Fatty Acids: Red snapper is high in omega-3 fatty acids, which are beneficial for heart health.
Nutrient-Rich: The vegetables in the Cajun cream sauce add vitamins and antioxidants to the dish.
Comfort Food: Grits provide a comforting, satisfying base that is rich in calcium and iron, especially when made with milk and cheese.

Conclusion

Red Snapper, Shrimp & Grits with a Cajun Cream Sauce is a sumptuous, satisfying dish that brings together the best of Southern cuisine. The creamy, cheesy grits provide a perfect bed for the flavorful red snapper and shrimp, while the Cajun cream sauce adds a spicy, rich finish. Whether you’re looking for a special meal to impress guests or a hearty family dinner, this dish is sure to delight.

Fans of the Dish

This dish has a dedicated following among seafood lovers and fans of Southern cuisine. It’s especially popular in coastal regions where fresh seafood is readily available. Food enthusiasts appreciate the combination of textures and flavors, from the creamy grits to the spicy, savory sauce. It’s a go-to recipe for those who enjoy bold, comforting meals that showcase the rich culinary traditions of the South.