Ingredients:

  • 4 cups (945 ml) water
  • 1 cup (185 g) stone-ground grits
  • 1/2 cup (120 ml) heavy cream
  • 4 tablespoons (57 g) unsalted butter, cut into cubes
  • 1/2 cup (50 g) shredded sharp cheddar cheese
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground black pepper, or to taste
  • 1.5 lbs (680 g) red snapper fillets, skin removed, cut into 4 portions
  • 1 lb (450 g) large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 1/2 teaspoon Cajun seasoning (store-bought or homemade)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 1/2 cup (75 g) finely chopped onion
  • 1/2 cup (75 g) finely chopped bell pepper (red or green)
  • 2 cloves garlic, minced
  • 1/4 cup (30 g) all-purpose flour
  • 1 cup (240 ml) chicken broth
  • 1/2 cup (120 ml) heavy cream
  • 1 tablespoon Cajun seasoning (store-bought or homemade)
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon hot sauce (such as Tabasco), or to taste
  • 1/4 cup (15 g) chopped green onions, for garnish

Instructions:

  1. Bring water to a boil in a large saucepan. Whisk in the grits, reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally, until thickened and creamy. Stir in cream, butter, cheddar cheese, salt, and pepper. Keep warm.
  2. Pat the snapper and shrimp dry. Toss the shrimp with olive oil, Cajun seasoning, salt, and pepper. Season snapper with salt and pepper.
  3. Melt butter in a skillet over medium heat. Sauté onion and bell pepper until softened, about 5 minutes. Add garlic and cook for 1 minute more. Stir in flour and cook for 1 minute. Gradually whisk in chicken broth until smooth. Stir in heavy cream, Cajun seasoning, Worcestershire sauce, and hot sauce. Simmer until thickened, about 5 minutes.
  4. Add shrimp to the cream sauce and simmer until pink and cooked through, about 3-4 minutes. Remove and set aside.
  5. Heat remaining olive oil in a skillet over medium-high heat. Sear the red snapper for 3-4 minutes per side, or until cooked through and flakes easily with a fork.
  6. Spoon grits into bowls. Top with red snapper and shrimp. Generously spoon Cajun cream sauce over everything. Garnish with chopped green onions.