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In a medium saucepan, bring the water or chicken broth to a boil. Slowly whisk in the grits and reduce the heat to low.
Cook the grits, stirring occasionally, until they are thick and creamy, about 20-25 minutes.
Stir in the heavy cream, cheddar cheese, and butter until fully incorporated. Season with salt and pepper to taste. Keep warm.
For the Red Snapper and Shrimp:
Pat the red snapper fillets and shrimp dry with paper towels. Season both sides with Cajun seasoning.
In a large skillet, heat the olive oil and butter over medium-high heat. Add the red snapper fillets, skin-side down, and cook for 4-5 minutes per side, or until the fish is opaque and flakes easily with a fork. Remove from the skillet and set aside.
In the same skillet, add the shrimp and garlic. Cook for 2-3 minutes, or until the shrimp turn pink and are cooked through. Squeeze lemon juice over the shrimp and set aside with the snapper.
For the Cajun Cream Sauce:
In the same skillet, melt the butter over medium heat. Add the Cajun seasoning, smoked paprika, and cayenne pepper, stirring to combine.
Pour in the heavy cream and chicken broth, bringing the mixture to a simmer. Cook for 5-7 minutes, stirring occasionally, until the sauce thickens.
Stir in the grated Parmesan cheese and adjust the seasoning with salt and pepper if needed.
To Assemble:
Spoon a generous portion of grits onto each plate.
Place a red snapper fillet and several shrimp on top of the grits.
Drizzle the Cajun cream sauce over the fish and shrimp.
Garnish with fresh parsley and serve immediately.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Kcal: 650 kcal | Servings: 4 servings
