Red Snapper, Shrimp & Grits with Cajun Cream Sauce: A Southern Coastal Classic

Welcome! If you’re here, it means you’re craving something unforgettable — something soul-warming and bursting with the rich, spicy, buttery flavors of the American South. Look no further than Red Snapper, Shrimp & Grits with Cajun Cream Sauce — a luxurious dish that blends the earthiness of creamy grits with the delicate tenderness of fresh seafood, all wrapped in a fiery, flavorful Cajun cream sauce.

This Southern coastal classic is a nod to generations of Southern cooks, but elevated with restaurant-quality finesse. Whether you're planning a special weekend dinner, entertaining friends, or looking for a comforting dish to warm a chilly evening, this recipe brings together the best of flavor, presentation, and heart.

In this comprehensive 1500-word guide, you'll find the full recipe, cooking tips, expert techniques, variations, and suggestions for perfect pairings. Let’s get cooking!

The History Behind Shrimp & Grits — With a Twis

Shrimp and grits have deep roots in Southern culinary tradition. Originally a breakfast dish made by coastal fishermen in the Carolinas, it has evolved into a beloved staple in both home kitchens and fine dining restaurants. Adding red snapper and a creamy Cajun sauce to the mix elevates the dish to gourmet levels while still staying true to its Southern soul.

Red snapper is a prized Gulf fish, known for its slightly sweet, firm flesh and vibrant red skin. It pairs beautifully with the creamy grits and adds an elegant touch to this otherwise rustic plate. The creamy Cajun sauce ties it all together, offering a smooth, spicy finish that leaves a lasting impression.

Ingredients Breakdown

Let’s begin by looking at each component of the dish: the creamy grits, the seared red snapper, the seasoned shrimp, and the Cajun cream sauce. Together, they form the perfect bite.

For the Grits

• 1 cup stone-ground grits
• 4 cups water or low-sodium chicken broth
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• 1 cup shredded sharp cheddar cheese (or smoked gouda for depth)
• Salt and black pepper to taste

For the Red Snapper

• 2 red snapper fillets (about 6–8 oz each), skin-on if possible
• Salt and pepper to taste
• 1 teaspoon Cajun seasoning
• 1 tablespoon olive oil
• 1 tablespoon butter

For the Shrimp

• 1/2 pound large shrimp, peeled and deveined
• 1 tablespoon Cajun seasoning
• 1 tablespoon olive oil or butter

For the Cajun Cream Sauce

• 1 tablespoon butter
• 1 tablespoon all-purpose flour (to form a roux)
• 1/2 cup diced yellow onion
• 2 cloves garlic, minced
• 1/2 cup diced red bell pepper
• 1 teaspoon Cajun seasoning
• 1/4 teaspoon smoked paprika
• 1/2 cup white wine (or chicken stock)
• 1 cup heavy cream
• Salt and black pepper to taste
• Pinch of cayenne pepper (optional)
• 2 tablespoons chopped fresh parsley
• Fresh lemon wedges (for serving)

How to Make Red Snapper, Shrimp & Grits with Cajun Cream Sauce

Step 1: Cook the Creamy Grits

1. Bring 4 cups of water or broth to a boil in a medium saucepan.
2. Slowly whisk in the grits to avoid lumps.
3. Reduce the heat to low and simmer for 20–25 minutes, stirring frequently, until thick and creamy.
4. Stir in the butter, cream, and shredded cheese. Mix until fully melted and incorporated.
5. Season to taste with salt and pepper.
6. Keep warm over very low heat, stirring occasionally to prevent sticking.

Chef’s Tip: If the grits get too thick while sitting, add a splash of cream or broth to loosen them before serving.

Step 2: Sear the Red Snapper

1. Pat the snapper fillets dry with a paper towel. Season both sides with salt, pepper, and Cajun seasoning.
2. In a skillet over medium-high heat, heat olive oil and butter until hot and shimmering.
3. Place the fillets skin-side down and cook undisturbed for 3–4 minutes until the skin crisps up.
4. Flip and cook for another 2–3 minutes, or until the fish flakes easily with a fork.
5. Remove from heat and keep warm on a plate.

Note: Cooking time may vary depending on the thickness of the fillets.

Step 3: Cook the Shrimp

1. Season the cleaned shrimp with Cajun seasoning.
2. In the same skillet, heat olive oil or butter over medium heat.
3. Sauté shrimp for 1–2 minutes per side, or until pink, curled, and just cooked through.
4. Transfer to a plate and keep warm.

Step 4: Make the Cajun Cream Sauce

1. In a clean skillet or saucepan, melt the butter over medium heat.
2. Add flour and whisk continuously for 1 minute to form a light roux.
3. Add diced onion, bell pepper, and garlic. Cook for 3–4 minutes until soft.
4. Stir in Cajun seasoning, paprika, and optional cayenne.
5. Pour in the wine or broth and simmer for 1–2 minutes, scraping up any browned bits.
6. Add the cream and stir well. Simmer for 3–5 minutes until thickened to your liking.
7. Season with salt and pepper. Finish with chopped parsley.

Optional Add-In: A few drops of lemon juice brighten the flavors beautifully.

Assembly and Presentation

You’ve come this far — now it’s time to plate like a pro.

1. Spoon a generous portion of grits onto a warmed plate or bowl.
2. Lay a seared red snapper fillet over the grits.
3. Arrange 4–5 sautéed shrimp around or on top of the fish.
4. Generously drizzle the Cajun cream sauce over the dish.
5. Garnish with fresh parsley and a lemon wedge.

Perfect Pairings

Here are some ideas to round out your Southern seafood dinner:

Side Dishes

• Sautéed Collard Greens
• Fried Okra
• Buttered Cornbread Muffins
• Roasted Asparagus or Brussels Sprouts

Drinks

• Iced Sweet Tea (classic and refreshing)
• Dry White Wine (Sauvignon Blanc or Chardonnay)
• Sparkling Water with Citrus
• Light Beer (like a Pilsner or Lager)

Recipe Variations

This dish is versatile. Here’s how to make it your own:

• Spicier Version: Double the Cajun seasoning and add a pinch of crushed red pepper flakes to the sauce.
• Smoked Gouda Grits: Use smoked gouda in place of cheddar for a richer, smoky flavor.
• Add Crab or Crawfish: Add lump crab meat or crawfish tails to the sauce for extra indulgence.
• No Fish? No Problem: Make it with just shrimp or replace snapper with another firm white fish like cod or grouper.

Tips for Success

• Don’t Overcook the Seafood: Shrimp only need a couple of minutes. Red snapper is done when it flakes easily.
• Use Fresh Ingredients: Fresh seafood, fresh herbs, and quality cream make all the difference.
• Whisk the Roux: This ensures a silky, lump-free Cajun cream sauce.
• Warm the Plates: Helps keep your dish hot longer when serving.
• Season in Layers: From grits to shrimp to sauce, seasoning each element makes for the most flavorful dish.

Storage and Reheating

If you have leftovers (though we doubt you will!), here’s how to store them:

• Refrigerate everything in separate containers for up to 2 days.
• Reheat grits with a splash of broth or cream over low heat.
• Reheat fish and shrimp gently in a skillet over low heat to avoid overcooking.
• Reheat sauce on low heat, stirring frequently. Add more cream if it’s too thick.

Freezing is not recommended for this dish due to the creamy sauce and grits texture.

Nutrition (Estimated Per Serving)

• Calories: 720
• Protein: 40g
• Carbohydrates: 35g
• Fat: 45g
• Sodium: 850mg
• Fiber: 2g

This dish is hearty and rich — perfect for an occasional indulgence or celebratory meal.

Final Thoughts

Red Snapper, Shrimp & Grits with Cajun Cream Sauce is Southern comfort food at its absolute best. It captures the warmth, tradition, and bold flavors of the Gulf Coast and turns them into a visually stunning, mouthwatering experience.