Red Snapper, Shrimp & Grits with a Cajun Cream Sauce

In a medium saucepan, bring 2 cups of water to a boil. Add the grits and reduce heat to low. Stir in 1/2 cup of heavy cream, then cook until thick and creamy, about 10-12 minutes.
Stir in shredded cheddar cheese and season with salt and pepper to taste. Set aside and keep warm.
Prepare the Red Snapper:

Season the red snapper fillets with Cajun seasoning on both sides.
Heat olive oil in a large skillet over medium-high heat. Once hot, add the red snapper fillets and cook for about 3-4 minutes per side, or until the fish is cooked through and easily flakes with a fork. Remove from the pan and set aside.
Cook the Shrimp:

In the same skillet, melt 2 tablespoons of butter over medium heat.
Add the shrimp and cook for about 2-3 minutes on each side, until they turn pink and opaque. Remove from the pan and set aside.
Make the Cajun Cream Sauce:

In the same skillet, add the remaining 2 tablespoons of butter. Add the minced garlic and cook for 1 minute until fragrant.
Pour in the remaining heavy cream and chicken broth, stirring to combine. Cook for 3-4 minutes, allowing the sauce to thicken. Season with salt and pepper to taste.
Assemble and Serve:

To serve, spoon the creamy grits onto each plate. Place a red snapper fillet on top, followed by a few shrimp.
Drizzle the Cajun cream sauce over the fish and shrimp. Serve immediately.
Serving and Storage Tips: