๐น๐๐ ๐บ๐๐๐๐๐๐, ๐บ๐๐๐๐๐ & ๐ฎ๐๐๐๐ ๐๐๐๐ ๐ ๐ช๐๐๐๐ ๐ช๐๐๐๐ ๐บ๐๐๐๐
Directions:
1. **Prepare the grits:** In a medium saucepan, bring the water to a boil. Slowly add the grits, stirring constantly. Reduce heat to low and cook, stirring occasionally, until the grits are thick and creamy, about 20-25 minutes. Stir in the heavy cream and shredded cheddar cheese. Season with salt and pepper to taste. Keep warm.
2. **Prepare the seafood:** Season the red snapper fillets and shrimp with Cajun seasoning, salt, and pepper. Heat the olive oil in a large skillet over medium-high heat. Cook the red snapper fillets for about 3-4 minutes on each side, or until cooked through and flaky. Remove from the skillet and set aside. In the same skillet, cook the shrimp for about 2-3 minutes on each side, or until pink and opaque. Remove from the skillet and set aside.
3. **Prepare the Cajun cream sauce:** In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Add the chicken broth, heavy cream, and Cajun seasoning. Bring to a simmer and cook for about 5 minutes, or until the sauce thickens slightly. Stir in the grated Parmesan cheese and chopped parsley. Season with salt and pepper to taste.
