Ingredients:
For the Red Snapper & Shrimp:
2 fillets of red snapper
1/2 lb large shrimp, peeled and deveined
1 tbsp Cajun seasoning
2 tbsp olive oil
1 tbsp butter
Salt and pepper to taste
For the Grits:
1 cup stone-ground grits
4 cups water
1 cup heavy cream
1/4 cup grated Parmesan cheese
2 tbsp butter
Salt to taste
For the Cajun Cream Sauce:
2 tbsp butter
1 clove garlic, minced
1/2 cup chicken broth
1 cup heavy cream
1 tbsp Cajun seasoning
1/4 cup grated Parmesan cheese
Salt and pepper to taste

Directions:

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Prepare the Grits: In a large pot, bring water to a boil and stir in the grits. Reduce heat to low and simmer, stirring occasionally, until the grits are tender, about 20-25 minutes. Stir in the heavy cream, Parmesan cheese, butter, and salt to taste. Keep warm.
Cook the Red Snapper & Shrimp: Season the red snapper fillets and shrimp with Cajun seasoning, salt, and pepper. In a large skillet, heat olive oil and butter over medium heat. Cook the red snapper for 3-4 minutes on each side, or until the fish is flaky and cooked through. Remove from the skillet and set aside. In the same skillet, cook the shrimp for 2-3 minutes on each side until pink and opaque. Set aside with the fish.
Make the Cajun Cream Sauce: In the same skillet, melt the butter and sauté the garlic until fragrant, about 1 minute. Add the chicken broth and bring to a simmer. Stir in the heavy cream and Cajun seasoning, cooking until the sauce thickens slightly, about 5 minutes. Stir in the Parmesan cheese and season with salt and pepper.
Assemble the Dish: Spoon the creamy grits onto a plate, top with a fillet of red snapper and shrimp, and drizzle with the Cajun cream sauce. Serve immediately.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 650 kcal | Servings: 4 servings