Cajun-Spiced Fish and Shrimp on Creamy Bacon-Cheddar Grits
Dive into the bold flavors of the South with this exciting Cajun-Spiced Fish and Shrimp dish served atop a bed of creamy bacon-cheddar grits. The Cajun seasoning brings a delightful heat and smokiness that perfectly complements the tender fish and succulent shrimp. While the original recipe features red snapper, tilapia is a delicious alternative that's more budget-friendly and readily available. This dish makes an impressive brunch centerpiece or a hearty family dinner, guaranteed to tantalize your taste buds and inspire adventurous culinary exploration!
6
Servings
N/A
Calories
13
Ingredients
Ingredients
water
4 cups (Bring to boil)
uncooked regular grits
2 cups (Gradually whisk into boiling water)
chopped raw shrimp
6 ounces (Add to grits while cooking)
butter
4 tablespoons (Stir into grits and additional for cooking fish)
sliced green onions
4 tablespoons (Add to grits and for garnish)
diced tomatoes
2 tablespoons (Remove seeds and chop)
freshly chopped cilantro
1 teaspoon (Add to grits)
cooked bacon
4 slices (Chopped and stir into grits)
shredded cheddar cheese
1 cup (Stir into grits)
red snapper or tilapia fillets
2 lbs (Pat dry and coat with seasoning)
cajun seasoning
2 tablespoons (Use to coat fish)
vegetable oil
1 tablespoon (For cooking fish; add more as needed)
large shrimp
6 (Peeled and deveined, lightly seasoned)
Instructions
1
1. Start with the grits. In a large pot, bring 4 cups of water to a rolling boil and season it lightly with salt. Gradually whisk in the uncooked grits and the chopped raw shrimp. Reduce the heat to medium-low and cook, stirring occasionally, until the grits become thick and soft, about 20 minutes.
2
2. Once cooked, remove the grits from the heat. Stir in 4 tablespoons of butter, 4 tablespoons of sliced green onions, the diced tomatoes, cilantro, crispy bacon, and shredded cheddar cheese until everything is well combined. Cover and keep warm.
3
3. Preparing the fish is next. Pat the fish fillets dry with paper towels. Generously coat both sides of each fillet with Cajun seasoning and let them sit at room temperature for about 15 minutes. This allows the flavors to meld and helps the seasoning stick.
4
4. In a large nonstick sauté pan, heat 1 tablespoon of vegetable oil and 1 tablespoon of butter over medium-high heat until hot. Add the large shrimp and sauté until they turn pink, about 2-3 minutes. Remove the shrimp from the pan and set aside.
5
5. In the same pan, add additional oil and butter if necessary. Place the seasoned fish fillets in the pan, ensuring they are not overcrowded. Sear the fish without moving them for about 3-4 minutes until golden brown. Carefully flip the fillets and cook for an additional 3-4 minutes, until the fish is cooked through and flakes easily with a fork. Take care not to overcook.
6
6. To serve, spoon a generous portion of the creamy bacon-cheddar grits onto the center of each plate. Layer a piece of the perfectly cooked fish on top of the grits, then crown it with a sautéed shrimp. Finish with a sprinkling of green onions and additional Cajun seasoning, if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Cajun-Spiced Fish and Shrimp on Creamy Bacon-Cheddar Grits?
It is a Southern-inspired dish featuring fish and shrimp seasoned with Cajun spices, served over a rich bed of grits mixed with bacon, cheese, and shrimp.
What kind of fish can I use for this recipe?
The recipe recommends using red snapper or tilapia fillets.
Is this dish spicy?
Yes, the Cajun seasoning brings a delightful heat and smokiness to the dish.
How many servings does this recipe provide?
This recipe is designed to make 6 servings.
How long do the grits take to cook?
The grits take approximately 20 minutes to cook once the heat is reduced to medium-low.
When should I add the chopped shrimp to the grits?
The 6 ounces of chopped raw shrimp should be whisked into the boiling water along with the uncooked grits.
What type of grits are required?
The recipe calls for 2 cups of uncooked regular grits.
What cheese is best for the grits?
One cup of shredded cheddar cheese is used to make the grits creamy and flavorful.
How do I prepare the fish fillets before cooking?
Pat the fillets dry and generously coat both sides with Cajun seasoning, letting them sit for 15 minutes.
How should I cook the large shrimp?
Sauté them in a nonstick pan with vegetable oil and butter for 2-3 minutes until they turn pink.
How long should I sear the fish?
Sear the fish for 3-4 minutes per side until golden brown and flaky.
Can I substitute the bacon in the grits?
The recipe specifically calls for 4 slices of cooked, chopped bacon for flavor, but you could omit it or use a vegetarian alternative if preferred.
Is this recipe suitable for brunch?
Yes, it makes an impressive brunch centerpiece or a hearty family dinner.
What spices are needed?
The primary spice is Cajun seasoning, used both for the fish and as an optional final garnish.
What is used to garnish the dish?
Garnish with sliced green onions and additional Cajun seasoning if desired.
How much water is needed for the grits?
You will need 4 cups of water brought to a rolling boil.
Should the tomatoes be seeded?
Yes, the recipe recommends removing the seeds before dicing the tomatoes.
How long should the fish sit with the seasoning?
Let the seasoned fish sit at room temperature for about 15 minutes so flavors meld.
What oil is used for frying the fish?
One tablespoon of vegetable oil is used, along with butter, for sautéing.
Are the large shrimp peeled?
Yes, the 6 large shrimp should be peeled and deveined.
What is the serving suggestion for the grits?
Spoon a generous portion of grits onto the center of the plate and top with the fish and a large shrimp.
Can I use cilantro in this recipe?
Yes, 1 teaspoon of freshly chopped cilantro is stirred into the grits.
What type of pan is best for cooking the seafood?
A large nonstick sauté pan is recommended.
How many large shrimp are needed?
Six large shrimp are used to top each of the six servings.
How much butter is added to the grits?
Stir 4 tablespoons of butter into the grits once they are removed from the heat.
What if tilapia is not available?
Red snapper is the original featured fish for this recipe.
How much Cajun seasoning is used overall?
The recipe calls for 2 tablespoons of Cajun seasoning to coat the fish.
When are the green onions added?
Four tablespoons of sliced green onions are stirred into the grits, and more can be used for garnish.
What temperature should the grits be cooked at?
After the initial boil, reduce the heat to medium-low to finish cooking the grits.
How do I ensure the fish doesn't overcook?
Cook until the fish flakes easily with a fork, which usually takes 6-8 minutes total.