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Cajun cuisine is synonymous with bold flavors, hearty dishes, and a rich tapestry of cultural influences that make it a culinary treasure. Originating from the vibrant state of Louisiana, Cajun cooking is a celebration of community and tradition, often characterized by its use of local ingredients and time-honored techniques. One dish that beautifully encapsulates the essence of Cajun cooking is Red Snapper & Shrimp Grits. This delightful recipe combines the tender, flaky texture of red snapper with the sweet succulence of shrimp, all served atop a bed of creamy, cheesy grits. Enhanced by a mouthwatering Cajun cream sauce, this dish is sure to impress any dinner guest or satisfy a craving for something delicious.

Red Snapper, Shrimp & Grits with a Cajun Cream Sauce

Indulge in the vibrant flavors of Cajun cuisine with this delicious Red Snapper & Shrimp Grits recipe. Experience the flaky texture of fresh red snapper paired with succulent shrimp, all served over creamy, cheesy grits. Enhanced by a rich Cajun cream sauce, every bite offers a perfect balance of flavors and textures. Discover the cultural roots of this dish and follow a simple step-by-step guide to recreate this culinary treasure in your own kitchen, impressing family and friends alike.
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Ingredients
  

For the Shrimp & Grits:

1 cup grits (stone-ground preferred)

4 cups water or chicken stock

1 cup shredded sharp cheddar cheese

4 tablespoons unsalted butter

1 cup heavy cream

Salt and pepper to taste

For the Red Snapper:

2 (6 oz) red snapper fillets

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon Cajun seasoning

Salt and pepper to taste

Lemon wedges for serving

For the Cajun Cream Sauce:

1 tablespoon olive oil

1/2 small onion, finely chopped

2 cloves garlic, minced

1 bell pepper (red or green), finely chopped

1 cup heavy cream

1 teaspoon Cajun seasoning

1 tablespoon lemon juice

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Grits:

    - In a medium saucepan, bring 4 cups of water (or chicken stock) to a boil.

      - Gradually whisk in the grits, reduce heat to low, and simmer for about 20-25 minutes or until creamy, stirring occasionally.

        - Once thickened, stir in the butter, heavy cream, and cheddar cheese. Season with salt and pepper. Keep warm.

          Cook the Red Snapper:

            - Heat olive oil in a skillet over medium-high heat.

              - Rub the red snapper fillets with garlic powder, paprika, Cajun seasoning, salt, and pepper.

                - When the skillet is hot, add the snapper fillets skin-side down and cook for 4-5 minutes.

                  - Flip and cook for an additional 3-4 minutes until the fish is cooked through and flakes easily with a fork. Remove from heat and keep warm.

                    Make the Cajun Cream Sauce:

                      - In a separate pan, heat 1 tablespoon of olive oil over medium heat.

                        - Add the chopped onion and bell pepper, and sauté until soft, about 3-4 minutes.

                          - Stir in minced garlic and cook for an additional minute until fragrant.

                            - Pour in the heavy cream, Cajun seasoning, and lemon juice. Bring the mixture to a gentle simmer and let cook for 5-7 minutes until slightly thickened. Season with salt and pepper to taste.

                              To Serve:

                                - Spoon the cheesy grits onto the plates.

                                  - Top with a fillet of red snapper and a generous amount of Cajun cream sauce.

                                    - Garnish with chopped parsley and serve with lemon wedges on the side.

                                      Prep Time, Total Time, Servings: 20 mins | 50 mins | 4 servings