Ingredients:
For the Red Snapper & Shrimp:
4 red snapper fillets
12 large shrimp, peeled and deveined
2 tbsp Cajun seasoning
2 tbsp olive oil
1 lemon, juiced
For the Grits:
1 cup quick-cooking grits
2 cups water
1 cup milk
1/2 cup shredded cheddar cheese
2 tbsp butter
Salt and pepper to taste
For the Cajun Cream Sauce:
1 cup heavy cream
1 tbsp Cajun seasoning
2 garlic cloves, minced
1/4 cup chicken broth
1 tbsp butter
Instructions:
For the Red Snapper & Shrimp:
Season the red snapper fillets and shrimp with Cajun seasoning.
Heat olive oil in a pan over medium heat; cook the snapper fillets for 3-4 minutes per side until flaky.
In the same pan, cook the shrimp until pink, about 2 minutes per side.
Squeeze lemon juice over the fish and shrimp before serving.
For the Grits:
Bring water and milk to a boil; slowly whisk in the grits.
Reduce heat and simmer until thickened, stirring frequently.
Stir in cheddar cheese, butter, salt, and pepper until smooth.
For the Cajun Cream Sauce:
In a saucepan, melt butter and sauté garlic until fragrant.
Add chicken broth and Cajun seasoning, simmering for 2 minutes.
Stir in heavy cream and cook until the sauce thickens.
Notes:
Serve the red snapper and shrimp over the cheesy grits, topped with the Cajun cream sauce for a full Southern experience.
Prep Time: 20 mins | Cooking Time: 30 mins | Total Time: 50 mins | Kcal: Approx 600 | Servings: 4
