Introduction
Snapper Rouge, Crevettes et Gruau avec Sauce à la Crème Cajun is a delicious fusion of Southern cuisine with a hint of Cajun spice. This dish not only highlights the delicate flavors of tender red snapper and juicy shrimp, but it also pairs them with creamy, buttery grits. Additionally, it is elevated by a rich and spicy Cajun cream sauce that brings all the elements together. Whether you’re looking to impress your guests or simply enjoy a flavorful meal, this recipe offers the perfect balance of comfort and bold flavors. Furthermore, the simplicity of preparation makes it ideal for both casual dinners and special occasions.
Ingredients
For the Fish and Shrimp:
- 2 fillets of red snapper (skin-on, if preferred)
- 12 large shrimp, peeled and deveined
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1 tsp Cajun seasoning (optional)
For the Grits:
- 1 cup stone-ground grits
- 4 cups water (or chicken broth for extra flavor)
- ½ cup heavy cream
- 2 tbsp butter
- Salt and pepper, to taste
For the Cajun Cream Sauce:
- 2 tbsp butter
- 1 small shallot, finely chopped
- 2 garlic cloves, minced
- 1 tsp Cajun seasoning
- 1 cup heavy cream
- ½ cup chicken broth
- 1 tbsp lemon juice
- 1 tbsp chopped parsley (for garnish)
- Crushed red pepper flakes (for garnish, optional)
Preparation
Step 1: Prepare the Grits
First, bring 4 cups of water or chicken broth to a boil in a large pot. Next, gradually whisk in the stone-ground grits, taking care to prevent lumps. After you have combined the ingredients, reduce the heat to low, allowing the grits to simmer. As the grits cook, stir occasionally to ensure they remain smooth. In about 20-25 minutes, the grits should reach a creamy consistency. Once the grits are done, stir in the heavy cream and butter. Of course, season with salt and pepper to taste. At this point, you can set the grits aside, keeping them warm until it’s time to serve.
Step 2: Cook the Red Snapper and Shrimp
While the grits are cooking, season both sides of the red snapper fillets and shrimp with salt, pepper, and Cajun seasoning. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. When the oil is hot, place the red snapper fillets skin-side down and cook for 4-5 minutes until the skin becomes crispy. Then, flip the fillets and cook for another 2-3 minutes, until the fish turns opaque and flakes easily. Remove the snapper from the skillet and set it aside.
Afterward, in the same skillet, cook the shrimp for 2-3 minutes on each side until they turn pink and opaque. Be careful to avoid overcooking them, as shrimp cook quickly. Once cooked, set the shrimp aside.
Step 3: Prepare the Cajun Cream Sauce
Now, melt 2 tablespoons of butter in the same skillet over medium heat. Once melted, add the finely chopped shallot and minced garlic. Sauté them for about 2 minutes until they soften and become fragrant. Then, stir in the Cajun seasoning, allowing the flavors to develop. Following this, pour in the heavy cream and chicken broth, stirring constantly. Let the sauce simmer for 3-5 minutes, thickening as it cooks. Finally, stir in the lemon juice to brighten the flavors, and adjust the seasoning with salt and pepper as needed.
Step 4: Assemble the Dish
Once everything is prepared, it’s time to assemble the dish. First, spoon a generous portion of creamy grits onto each plate. Then, place a red snapper fillet on top of the grits, and arrange several shrimp around the fish. To finish, drizzle the Cajun cream sauce over the seafood, ensuring every bite is coated with the rich, flavorful sauce. For a final touch, garnish the dish with freshly chopped parsley and, if desired, a sprinkle of crushed red pepper flakes for extra heat.
Step 5: Serve
Finally, serve this Southern-inspired dish hot, accompanied by lemon wedges for a tangy contrast. It’s the perfect combination of creamy, spicy, and fresh flavors. Additionally, this meal is sure to create a memorable dining experience, whether it’s for a casual family dinner or a special occasion.
COOKING Note
For even more flavor, substitute chicken broth for water when preparing the grits. This simple switch deepens the overall taste, making the grits even more indulgent. On the other hand, if you prefer a milder dish, reduce the Cajun seasoning or omit the red pepper flakes.
Serving Suggestions
To complement this rich dish, serve it with a light side salad of mixed greens with a lemon vinaigrette. Moreover, a chilled white wine like Sauvignon Blanc or Chardonnay will beautifully balance the creamy texture of the meal.
Tips
- Stir the grits frequently to avoid clumping and ensure a smooth texture.
- If the grits become too thick, add a splash of cream or water to loosen them before serving.
- Be careful when cooking the shrimp, as they can easily become overcooked if left too long on the heat. They only need about 2-3 minutes per side.
- If you’re looking for a different cooking method, grilling the red snapper instead of pan-frying adds a smoky flavor and crispy texture.
Prep Time:
15 minutes
Cooking Time:
30 minutes
Total Time:
45 minutes
Nutritional Information:
- Calories: 650
- Protein: 40g
- Sodium: 900mg
Conclusion
Snapper Rouge, Crevettes et Gruau avec Sauce à la Crème Cajun offers a mouthwatering combination of rich, spicy, and creamy flavors. The tender red snapper, juicy shrimp, and buttery grits are perfectly balanced with the flavorful Cajun cream sauce. Whether you’re craving a cozy Southern meal or looking to impress at a dinner party, this recipe delivers both in taste and presentation. It not only satisfies your palate but also brings a touch of elegance to your table.
FAQ
Q: Can I use a different fish besides red snapper?
A: Absolutely! You can substitute red snapper with any firm white fish like cod, halibut, or grouper. Be sure to adjust the cooking time based on the thickness of the fillets.
Q: What can I use if I don’t have Cajun seasoning?
A: If you don’t have Cajun seasoning on hand, you can easily make your own blend using paprika, garlic powder, onion powder, cayenne pepper, and thyme. This homemade mix will give you similar flavors.
Q: Can I make this dish ahead of time?
A: While the grits and sauce can be made in advance, it’s best to cook the fish and shrimp just before serving. This ensures that the seafood stays fresh and perfectly cooked.
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