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Recipe By: Steve Hamilton
Red Snapper & Shrimp: Over Creamy Grits
Ingredients
- GRITS:
- 1 cup stone-ground grits
- 4 cups water or chicken broth
- 1/2 cup heavy cream
- 2 tablespoons butter
- 1/2 cup shredded sharp cheddar cheese
- Salt and pepper to taste
- SHRIMP & SNAPPER:
- 2 red snapper fillets
- 1/2 lb (225g) large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon Cajun seasoning
- Salt and pepper to taste
- Juice of 1/2 lemon
- Fresh parsley, chopped, for garnish (optional)
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Directions
GRITS:
- In a medium saucepan, bring the water or chicken broth to a boil. Gradually whisk in the grits, then 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, butter, and shredded cheddar cheese until fully melted and combined. Season with salt and pepper to taste. Keep warm.
SNAPPER AND SHRIMP SEASONING:
- Pat the red snapper fillets and shrimp dry with paper towels. Season both sides with smoked paprika, Cajun seasoning, salt, and pepper.
SNAPPER:
- In a large skillet, heat the olive oil 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 the snapper from the skillet and set aside.
SHRIMP:
- In the same skillet, add the butter and minced garlic. Sauté the garlic for 1 minute until fragrant.
- Add the shrimp to the skillet and cook for 2-3 minutes per side, or until the shrimp turn pink and are cooked through. Squeeze the lemon juice over the shrimp and stir to coat.
ASSEMBLE:
- Spoon a generous portion of the creamy grits onto each plate.
- Place a red snapper fillet on top of the grits and arrange the cooked shrimp around the fish.
- Garnish with chopped fresh parsley if desired.
- Enjoy the dish hot, with a side of sautéed greens or a simple salad if desired.
- Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
- Kcal: 550 kcal per serving | Servings: 4 servings
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