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This blackened fish and shrimp over creamy grits is the kind of Southern comfort food I make when I want something bold and satisfying yet quick enough for a weeknight. Tender fish and juicy shrimp, both spiced just right, sit on top of buttery grits with a Cajun cream sauce for that extra bit of cozy flavor.
I was hooked after making this for a friend who was missing New Orleans food and now I crave it whenever I want a taste of the South right at home
Ingredients
- White fish fillets: look for cod mahi mahi or halibut with firm flesh that will hold up to searing
- Shrimp: fresh or frozen but always peeled and deveined for ease of eating
- Cajun seasoning: choose a blend with bold paprika and herbs without too much salt if you can
- Salt and pepper: for balancing the Cajun spice and highlighting seafood flavors
- Olive oil: adds richness and helps in getting a crisp blackened crust
- Butter: essential for finishing both the grits and the creamy sauce
- Quick grits: opt for stone ground or premium quick grits for best texture
- Water or milk: using milk makes grits richer and creamier
- Shredded cheddar cheese: for that velvety cheesy finish
- Garlic clove: fresh garlic is best for an aromatic cream sauce
- Heavy cream: brings the Cajun sauce together with silky richness
- Fresh chives or parsley: sprinkle for bright flavor and color on top
Step-by-Step Instructions
- Prepare the Grits:
- Bring water or milk to a boil in a medium saucepan. Whisk in grits steadily to avoid lumps. Lower the heat and cook for six minutes stirring often until thick and creamy. Fold in cheddar cheese butter and a pinch of salt. Cover and keep warm while you finish the seafood.
- Season and Sear the Seafood:
- Pat the fish fillets and shrimp extra dry on all sides with a paper towel. Season them all over with Cajun seasoning plus salt and pepper if needed. Heat olive oil in a large nonstick pan over medium high heat. Carefully add fish fillets and let them cook untouched for about four minutes per side until a deep crust forms and the fish flakes easily. Transfer fish onto a plate. Add the shrimp to the same pan cooking for about sixty seconds on each side until pink and just curled.
- Make the Cajun Cream Sauce:
- Turn the heat down slightly. Melt a knob of butter in the pan followed by minced garlic. Cook the garlic gently for about thirty seconds until fragrant but not browned. Pour in heavy cream and a pinch of Cajun seasoning stirring to scrape up any browned bits. Let the sauce bubble simmering for two minutes until slightly thickened.
- Assemble and Serve:
- Spoon a generous mound of creamy grits into shallow bowls. Place the blackened fish on top then arrange the shrimp around. Drizzle over the creamy Cajun sauce and sprinkle with lots of fresh chives or parsley for a fresh finishing touch.
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Chives on top always remind me of my grandma who would snip fresh herbs onto our weekend fish dinners and this cream sauce has become a must for our family brunches
Storage Tips
Any leftovers keep well in sealed containers in the fridge for two days. When reheating add a splash of milk or water to the grits as they thicken up in the refrigerator. The seafood is best enjoyed fresh but will stay tender if gently reheated in a covered pan over low heat.
Ingredient Substitutions
You can swap the fish for salmon or even chicken breasts if you like. Use plant based cream for a lighter sauce and if cheddar is not available try pepper jack for more heat or gouda for extra richness. Dried herbs work in a pinch if fresh chives are not at hand.
Serving Suggestions
This dish is hearty on its own but I love adding a crisp green salad and a slice of cornbread on the side. A squeeze of fresh lemon over the top brightens the spices and makes everything pop. It is great for brunch or a cozy dinner with friends.
Cultural Note
Grits and blackened seafood both come from Southern coastal cooking especially in Louisiana and the Carolinas. The spicy Cajun blackening technique was made popular in New Orleans kitchens and pairing it with creamy grits is a nod to classic comfort food traditions.
Recipe FAQs
- → What type of fish works best?
White fish like cod, halibut, or mahi-mahi hold up well to blackening and pair perfectly with the creamy grits.
- → How do you achieve a flavorful blackened crust?
Pat the fish and shrimp dry, then coat well with Cajun seasoning before searing in a hot skillet with olive oil for a crispy finish.
- → Can I use instant grits?
Quick or instant grits work for this dish, but stone-ground grits deliver the creamiest, most robust base if time allows.
- → What adds the creaminess to the sauce?
Combining heavy cream with sautéed garlic, Cajun seasoning, and butter creates a luscious, spicy sauce for drizzling.
- → How do I balance the spice?
Control the amount of Cajun seasoning to adjust the heat, and finish with lemon juice or herbs for freshness.