Recipe for Red Snapper with Shrimp, Grits, and Cajun Cream Sauce with Enhancements
Ingredients:
For the Fish and Shrimp:
2 fillets of red snapper (or any preferred white fish)
200g shrimp (peeled and cleaned)
2 tbsp olive oil
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp black pepper
1/4 tsp chili powder (optional)
Salt to taste
Juice of half a lemon
For the Grits:
1 cup grits (cornmeal)
2 cups chicken or vegetable stock
1/2 cup cooking cream
1/4 cup grated Parmesan cheese
1 tsp butter
Pinch of salt and pepper to taste
For the Cajun Sauce:
1 cup cooking cream
2 tsp Cajun seasoning
1 tsp Dijon mustard
1/4 cup chicken broth
2 tsp hot sauce (optional)
1/2 cup fresh mushrooms, sliced
1 tsp butter
1 garlic clove, finely minced
Additional Enhancements:
Chopped parsley for garnish
Lemon slices for serving
A pinch of cumin powder for extra flavor
Preparation:
For the Fish and Shrimp:
1. Wash the fish and shrimp thoroughly and pat dry with paper towels.
2. Mix the smoked paprika, garlic powder, black pepper, chili powder, salt, olive oil, and lemon juice.
3. Rub the marinade onto the fish and shrimp, and let them sit for 15 minutes.
4. Heat a skillet over medium heat and add a bit of olive oil. Sear the fish for 3-4 minutes on each side until cooked through and golden.
5. In the same skillet, sauté the shrimp for 2-3 minutes until they turn pink.
For the Grits:
1. In a pot, bring the chicken or vegetable stock to a boil. Add the grits while stirring continuously.
2. Reduce the heat and cook the grits for 15 minutes, stirring occasionally.
3. Add the cream, Parmesan cheese, butter, salt, and pepper, and stir until creamy.
For the Cajun Sauce:
1. In a skillet, melt the butter and sauté the garlic and mushrooms until softened.
2. Add the Cajun seasoning, chicken broth, cream, Dijon mustard, and hot sauce.
Let the mixture simmer over low heat for 5 minutes until slightly thickened.
To Serve:
1. Spread a layer of creamy grits on the serving plate.
2. Place the red snapper fillet and shrimp on top.
3. Drizzle the Cajun cream sauce over the dish.
4. Garnish with chopped parsley and lemon slices.
Serving Tip:
Pair this dish with crusty French bread and a light side salad for a complete and flavorful meal.
Additional Enhancements:
Add a pinch of saffron powder to the grits for a distinctive taste and vibrant color.
Substitute chicken stock with seafood stock for a deeper, more robust seafood flavor.
Enjoy your meal!
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