Red Snapper Shrimp Grits

$- 2 fillets of red snapper (fresh or frozen) - 1 cup of small shrimp, peeled and deveined - 1 cup of stone-ground grits - 4 cups of chicken broth (low sodium) - 1 tablespoon olive oil - 2 tablespoons unsalted butter - 1 cup shredded sharp cheddar cheese - 1/2 cup heavy cream - 2 cloves garlic, minced - 1/2 teaspoon smoked paprika - 1/4 teaspoon cayenne pepper (adjust for heat preference) - Salt and pepper to taste - 2 green onions, chopped (for garnish) - Fresh parsley, chopped (for garnish) In this dish, the red snapper shines brightly alongside the shrimp. I love the tender snapper fillets that melt in your mouth. The small shrimp adds a sweet and juicy bite. Together, they create a tasty seafood medley. Next, the stone-ground grits are a must. They offer a creamy base that complements the seafood. I always choose stone-ground for its texture and flavor. When cooked in chicken broth, they soak up a lot of savory goodness. For the pantry staples, chicken broth plays a big role. It gives depth to the grits. Olive oil and butter add richness to the seafood. I like to use sharp cheddar cheese for its bold flavor. It melts beautifully into the grits, making them even creamier. Seasoning is key. Garlic brings a warm, aromatic quality. Smoked paprika adds a hint of smokiness that pairs well with the seafood. A touch of cayenne pepper gives it a slight kick, but you can adjust this to your liking. Finally, fresh herbs like parsley and green onions add a burst of color and freshness on top. You can find the Full Recipe in this article, where everything comes together in a delightful way. Enjoy cooking this seafood delight! To start, grab a medium pot. Pour in four cups of chicken broth. Bring it to a boil over high heat. Once boiling, slowly whisk in one cup of grits. Reduce the heat to low and cover the pot. Cook the grits for about 20 to 25 minutes. Stir occasionally to prevent lumps. The goal is creamy, smooth grits. If they seem too thick, add a little more broth or water. Now, let’s focus on the red snapper. Season two fillets with salt, pepper, and smoked paprika. Heat one tablespoon of olive oil in a separate pan over medium heat. Place the fillets skin side down in the pan. Cook for about 4 to 5 minutes. Once the skin is crispy, carefully flip the fillets. Cook for another 3 to 4 minutes. The fish should be golden brown and flaky. Remove the snapper from the pan and set it aside. Next, it’s time for the shrimp. In the same pan, add one cup of small, peeled shrimp. Sauté them with two cloves of minced garlic. Cook for about 3 to 4 minutes. The shrimp will turn pink when done. For extra flavor, sprinkle in cayenne pepper. Adjust salt and pepper to taste. Remove the pan from heat once they are cooked. Now you are ready to bring everything together. For the full recipe, check out the details. To make creamy grits, slow cooking is key. Start by bringing chicken broth to a boil. Slowly whisk in the grits. Then lower the heat. Cover the pot and stir occasionally. This method helps the grits absorb the liquid and become smooth. If your grits are too thick, add a splash of broth or water for the right consistency. Aim for a creamy texture that is not too runny. To check if your shrimp and red snapper are done, look for color changes. Shrimp should turn pink and slightly curl. Red snapper should be opaque and flake easily with a fork. Avoid overcooking by keeping an eye on the time. Cook shrimp for about 3-4 minutes and red snapper for 4-5 minutes per side. This way, you’ll keep them juicy and tender. Adding spices and herbs can really elevate your dish. Consider smoked paprika and cayenne pepper for depth. Fresh herbs like parsley and green onions add brightness. Always use fresh, high-quality ingredients. They can make a big difference in flavor. For a more personal touch, experiment with your favorite spices. Consider this as a way to make the recipe your own. You can find the full recipe in the main article, and it’s worth trying! {{image_2}} You can swap red snapper with other seafood. Try scallops, cod, or even crab. Each type brings its own taste and texture. If you want to go meatless, use mushrooms or tofu in the grits. They add a nice flavor and texture. Experiment with different cheeses for your grits. Gouda or pepper jack can add a fun twist. You can also mix in vegetables like spinach or bell peppers. They add color and nutrients. This way, you make the dish more exciting and healthy. Adjust the cayenne pepper to your heat level. If you like it hot, add more cayenne. For a milder taste, skip the cayenne and use black pepper. You can also try paprika for a subtle flavor. It gives a nice color without too much heat. After making Red Snapper Shrimp Grits, you may have some tasty leftovers. To store them safely, follow these best practices: - Cool Down: Let your food cool to room temperature for about 30 minutes. - Choose Containers: Use airtight containers. Glass or plastic containers work well. - Refrigerate: Place your leftovers in the fridge. Consume within 3 days for best taste. To enjoy your leftovers, reheating is key. Here are my recommended methods: - Microwave: Place your grits and seafood in a microwave-safe dish. Heat for 1-2 minutes. Stir halfway through. - Stovetop: Use a non-stick pan. Add a splash of broth or water. Heat on low for 5-7 minutes, stirring often. Make sure to check that everything is heated to 165°F for safety. Can you freeze Red Snapper Shrimp Grits? Yes, you can! Here’s how: - Portioning: Divide your dish into single servings. This makes it easier to thaw. - Containers: Use freezer-safe bags or containers. Remove as much air as possible before sealing. - Thawing and Reheating: To use frozen portions, thaw in the fridge overnight. Reheat using the stovetop method. Add a little broth for creaminess. This way, you can savor your delicious dish anytime! For a complete guide to making this delightful meal, check the Full Recipe. You can pair Red Snapper Shrimp Grits with several sides. Here are some tasty options: - Steamed green beans - Sautéed spinach - A fresh garden salad - Roasted asparagus - Cornbread or biscuits These sides add color and balance the meal. A light salad keeps things fresh. Cornbread adds a sweet touch. The total time for this dish is about 45 minutes. Here is the breakdown: - Prep time: 15 minutes - Cooking time: 30 minutes You can save time by prepping ingredients ahead. Chop the garlic and green onions beforehand. Yes, you can use frozen seafood for this recipe. Here are some tips: - Thaw shrimp and red snapper in the fridge overnight. - Pat them dry before cooking to help them brown better. Frozen seafood can work well if you do this. I recommend using stone-ground grits for the best flavor and texture. Here’s why: - They have a rich, nutty taste. - They cook up creamy and smooth. - They are less processed than instant grits. Stone-ground grits add a wonderful bite to your dish. Yes, this recipe is great for meal prep! Here are some tips: - Cook the grits and seafood separately. - Store them in airtight containers. - Keep the seafood in the fridge for up to three days. You can reheat the grits and seafood easily. This makes for quick and tasty meals. For the full recipe, check out Red Snapper & Shrimp Grits Delight. Red Snapper Shrimp Grits combine simple ingredients for a winning meal. We discussed key items, cooking steps, and ways to enhance flavors. Remember to use quality ingredients for the best taste. Whether you opt for different proteins or spicy versions, be creative. Store or reheat leftovers properly to enjoy later. This dish suits many occasions, making it a must-try! I hope you feel ready to create this delicious meal in your kitchen. Enjoy every bite you make!$

Dive into the delicious world of Red Snapper & Shrimp Grits Delight with this mouthwatering recipe! Perfectly cooked red snapper and succulent shrimp sit atop creamy, cheesy grits, creating a meal that's both comforting and impressive. In just 45 minutes, you can whip up this flavorful dish that’s sure to wow your family and friends.

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Ingredients

2 fillets of red snapper (fresh or frozen)

1 cup of small shrimp, peeled and deveined

1 cup of grits (stone-ground preferred)

4 cups of chicken broth (low sodium)

1 tablespoon olive oil

2 tablespoons unsalted butter

1 cup shredded sharp cheddar cheese

1/2 cup heavy cream

2 cloves garlic, minced

1/2 teaspoon smoked paprika

1/4 teaspoon cayenne pepper (adjust for heat preference)

Salt and pepper to taste

2 green onions, chopped (for garnish)

Fresh parsley, chopped (for garnish)

Instructions

In a medium pot, bring the chicken broth to a boil. Slowly whisk in the grits, reduce heat to low, and cook covered, stirring occasionally, until creamy (about 20-25 minutes).

In a separate pan, heat the olive oil over medium heat. Season the red snapper fillets with salt, pepper, and smoked paprika. Place the fillets skin side down in the pan and cook for 4-5 minutes. Carefully flip and cook for an additional 3-4 minutes until golden brown and cooked through. Remove from the pan and set aside.

In the same pan, add the shrimp and sauté with the minced garlic for about 3-4 minutes until shrimp turns pink. Sprinkle with cayenne pepper and adjust seasoning with salt and pepper as needed. Remove from heat.

Once the grits are cooked, stir in butter, heavy cream, and cheddar cheese until melted and smooth. If grits are too thick, add a little more broth or water for desired consistency.

To assemble, place a generous serving of cheesy grits on a plate, top with the sautéed shrimp, and lay the red snapper fillet on top.

- Garnish with chopped green onions and fresh parsley for an extra touch.

Prep Time: 15 min | Total Time: 45 min | Servings: 2