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

Serving: This dish is best served immediately, while the grits are creamy and the seafood is tender. You can also serve it with a side of sautéed greens or roasted vegetables for a well-rounded meal.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to keep the grits creamy.
Variations
Other Seafood: If you don’t have red snapper, you can substitute it with another white fish such as tilapia or cod. You can also use other shellfish like scallops or crab.
Spicy Kick: Add extra Cajun seasoning or a pinch of cayenne pepper to increase the heat level in the dish.
Cheese-Free: For a lighter version, omit the cheddar cheese in the grits, or substitute with a dairy-free option like nutritional yeast.
FAQ
Can I make this dish ahead of time?
The grits can be made ahead of time and stored in the refrigerator. Reheat them with a little water or broth, stirring until smooth. It’s best to cook the seafood just before serving to maintain freshness.

Can I use quick-cooking grits instead of stone-ground?
Yes, you can substitute with quick-cooking grits, but be sure to adjust the cooking time according to the package instructions.

How do I know when the snapper is cooked?
The fish is done when it turns opaque and flakes easily with a fork. Be careful not to overcook it to keep it moist and tender.

Enjoy this Red Snapper and Shrimp over Creamy Grits as a delightful meal that brings the flavors of the South to your table!