Red Snapper and Shrimp over Creamy Grits: A Southern-Inspired Delight

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.
Step 2: Cook the Red Snapper and Shrimp
Season the Fish and Shrimp: Pat the red snapper fillets and shrimp dry with paper towels. Season both sides with smoked paprika, Cajun seasoning, salt, and pepper.
Cook the Red 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.
Cook the 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.
Step 3: Assemble the Dish
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.
Step 4: Serve Immediately
Serve hot and enjoy this flavorful, satisfying Southern-inspired dish!

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