Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Crispy Fried Red Snapper & Seared Shrimp Grits

A decadent Southern-inspired dish featuring crispy fried red snapper, seared shrimp, creamy cheese grits, and a thick Cajun butter sauce, topped with bacon and parsley.

  • Total Time: 40 minutes
  • Yield: 4 1x

Ingredients

Scale
  • The Crispy Snapper & Seared Shrimp
  • 4 red snapper fillets
  • 1 lb large shrimp, peeled and deveined
  • 1 cup buttermilk
  • 1 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 3 tbsp Cajun seasoning (divided)
  • Vegetable oil for frying
  • 1 tbsp olive oil
  • The Creamy Cheese Grits
  • 1 cup stone-ground grits (or creamy mashed cauliflower for low-carb)
  • 2 cups chicken broth
  • 2 cups heavy cream
  • 1 1/2 cups cheddar cheese, freshly grated
  • 2 tbsp unsalted butter
  • The Thick Orange-Red Cajun Butter Drip & Garnish
  • 4 slices bacon, cooked crisp and crumbled
  • 4 tbsp butter
  • 2 cloves garlic, minced
  • 1/4 cup heavy cream
  • 1 tbsp Cajun seasoning
  • 1 tsp smoked paprika (for that rich orange-red color)
  • Fresh parsley, chopped
  • Lemon wheels, for serving

Instructions

  1. Cook the Grits: In a medium saucepan, bring the chicken broth and heavy cream to a gentle boil. Slowly whisk in the stone-ground grits. Reduce the heat to low, cover, and let simmer for 15 to 20 minutes until perfectly tender. Stir in the grated cheddar and butter until completely smooth, rich, and velvety.
  2. Fry the Snapper: Submerge the red snapper fillets completely in the buttermilk. In a separate bowl, whisk together the cornmeal, flour, and 2 tablespoons of the Cajun seasoning. Dredge the fish heavily in the dry mixture until completely coated. Heat the vegetable oil in a large cast-iron skillet to 350°F (175°C) and fry the fillets for 4 to 5 minutes per side until they develop a beautifully crispy, golden-brown crust. Remove and drain on a wire rack.
  3. Sear the Shrimp: Toss the raw shrimp with the remaining 1 tablespoon of Cajun seasoning. In a separate skillet, heat the olive oil over medium-high heat. Sear the shrimp for 1 to 2 minutes per side just until they turn beautifully bright pink and develop a slight char. Remove from the pan.
  4. Build the Thick Drip: In the same skillet used for the shrimp, melt the 4 tablespoons of butter over medium heat. Sauté the minced garlic until fragrant, then heavily whisk in the heavy cream, extra Cajun seasoning, and smoked paprika. Let it reduce for 1 minute into a rich, thick, glossy orange-red creamy Cajun butter sauce.
  5. Assemble and Drip: Spoon a generous bed of the hot creamy cheese grits onto a large serving plate. Arrange the seared bright pink shrimp around the grits, then rest a massive crispy fried red snapper fillet right on top. Heavily sprinkle the entire plate with the crumbled crispy bacon bits. Flood the bowl completely with an extra massive, heavy, scroll-stopping thick orange-red Cajun butter sauce drip straight from the pan! Garnish with fresh chopped parsley and a lemon wheel. Serve immediately.
  • Author: Chef Stella
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Method: Main Course
  • Cuisine: Southern