Red Snapper, Shrimp, and Corn Grits with Cajun Cream Sauce

In a large pot, bring the water or chicken broth to a boil. Slowly whisk in the cornmeal or grits, reduce the heat, and stir continuously to avoid lumps. Simmer for 20-25 minutes, stirring often, until the grits are thick and creamy. Stir in butter and salt to taste. Set aside and keep warm.

Prepare the Red Snapper and Shrimp:
Heat olive oil in a large skillet over medium-high heat. Season the red snapper fillets and shrimp with Cajun seasoning, salt, and pepper.

For the Snapper: Cook the fillets for 3-4 minutes per side until golden brown and cooked through. Remove and set aside.

For the Shrimp: In the same skillet, cook the shrimp for 2-3 minutes per side until pink and opaque. Remove and set aside.

Make the Cajun Cream Sauce:
In the same skillet, melt butter over medium heat. Add the chopped onion and garlic, cooking until softened (about 3 minutes).
Stir in the heavy cream and chicken broth, bringing it to a gentle simmer. Add Cajun seasoning, salt, and pepper, and cook for 4-5 minutes until the sauce thickens slightly.

Assemble the Dish:
Spoon a generous portion of corn grits onto each plate. Place a red snapper fillet on top, followed by shrimp. Pour the Cajun cream sauce over the top and garnish with fresh parsley or chopped green onions.

Serving and Storage Tips:

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