Red Snapper, Shrimp & Grits with a Cajun Cream Sauce
Ingredients:
For the Grits:
• 1 cup stone-ground grits
• 4 cups water
• 1 cup milk
• 1 cup shredded cheddar cheese
• 2 tbsp butter
• Salt and pepper to taste
For the Red Snapper and Shrimp:
• 2 red snapper fillets
• 1 lb large shrimp, peeled and deveined
• 2 tbsp Cajun seasoning, divided
• 2 tbsp olive oil, divided
• Salt and pepper to taste
For the Cajun Cream Sauce:
• 2 tbsp butter
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/2 cup chicken broth
• 1 cup heavy cream
• 1 tsp Cajun seasoning
• 1/2 cup grated Parmesan cheese
• Juice of 1 lemon
• Fresh parsley, chopped (for garnish)
Instructions:
Prepare the Grits:
1. Cook the Grits: In a medium saucepan, bring water and a pinch of salt to a boil. Slowly add the grits while stirring. Reduce heat to low and cook, stirring occasionally, until thick and creamy, about 20-25 minutes.
2. Add Milk and Cheese: Stir in the milk, cheddar cheese, and butter. Season with salt and pepper to taste. Keep warm.
Prepare the Red Snapper and Shrimp:
3. Season the Fish and Shrimp: Season red snapper fillets and shrimp with 1 tbsp of Cajun seasoning and a pinch of salt and pepper.
4. Cook the Red Snapper: Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Cook the red snapper fillets for 3-4 minutes on each side until the fish is cooked through and flakes easily with a fork. Remove and set aside.
5. Cook the Shrimp: In the same skillet, heat the remaining 1 tbsp of olive oil. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove and set aside.
Prepare the Cajun Cream Sauce:
6. Sauté Onions and Garlic: In the same skillet, melt the butter over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add the minced garlic and cook for another minute.
7. Make the Sauce: Add the chicken broth, heavy cream, and 1 tsp of Cajun seasoning. Bring to a simmer and cook until the sauce thickens, abou
