Ingredients
Scale
- For the Grits:
- 1 cup stone-ground grits
- 4 cups water
- 1 tsp salt
- 2 tbsp butter
- 1/2 cup shredded cheddar cheese
- For the Shrimp:
- 1 lb shrimp, peeled and deveined
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 tsp paprika
- Salt and pepper to taste
- For the Fish:
- 2 red snapper fillets
- 1 cup all-purpose flour
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 cup buttermilk
- Vegetable oil for frying
- For Garnish:
- Fresh parsley, chopped
- Lemon wedges
Instructions
- Prepare the grits: In a medium saucepan, bring water to a boil. Add salt and slowly whisk in grits. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally. Stir in butter and cheese until melted. Keep warm.
- Season the shrimp: In a bowl, toss shrimp with olive oil, garlic, paprika, salt, and pepper. Set aside.
- Prepare the fish: In a shallow dish, mix flour, cayenne, garlic powder, and salt. Dip each snapper fillet in buttermilk, then dredge in seasoned flour.
- Fry the fish: Heat about 1 inch of vegetable oil in a large skillet to 350°F (175°C). Fry fillets for 3-4 minutes per side until golden brown and cooked through. Drain on paper towels.
- Cook the shrimp: In the same skillet, cook shrimp for 2-3 minutes per side until pink and opaque.
- Serve: Plate grits, top with shrimp and fried snapper. Garnish with parsley and lemon wedges.
Notes
For extra flavor, add a splash of hot sauce to the grits or a squeeze of lemon over the finished dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main Course
- Cuisine: Southern
Nutrition
- Calories: 650
- Sugar: 2g
- Fat: 28g
- Carbohydrates: 45g
- Protein: 48g