Redfish & Cajun Shrimp Recipe

In a small bowl whisk together mayonnaise, sour cream, lemon juice, Cajun seasoning, hot sauce, paprika, garlic powder, salt, and pepper until smooth. Taste and adjust seasoning. Refrigerate while preparing the rest of the dish so flavors meld (at least 15 minutes).

Bring the chicken or vegetable stock to a simmer in a medium saucepan. Add the orzo and a pinch of salt, and cook uncovered, stirring occasionally, until al dente (about 8–10 minutes) according to package directions.

When orzo is tender and most of the liquid is absorbed, stir in butter and grated Parmesan until creamy. Adjust seasoning with salt and pepper. Stir in chopped parsley and keep warm; cover and set aside.

Preheat grill or grill pan to medium-high heat (about 400°F / 200°C). Toss trimmed asparagus with 1 tablespoon olive oil, ½ tsp salt and ¼ tsp black pepper.

Grill asparagus in a single layer, turning occasionally, until tender-crisp with char marks, about 4–6 minutes depending on thickness. Remove from grill and keep warm; finish with a squeeze of lemon if desired.

Pat shrimp dry with paper towels. Toss shrimp with 1 tablespoon olive oil and 1 tablespoon Cajun seasoning until evenly coated.

Heat 1 tablespoon butter in a large skillet over medium-high heat. Add minced garlic and cook until fragrant, about 30 seconds.

Add seasoned shrimp in a single layer and sear 1–2 minutes per side until opaque and slightly charred around edges. Remove shrimp from pan and keep warm. (Shrimp will finish briefly when plated if needed.)

Preheat grill to medium-high (about 400°F / 200°C). Pat redfish fillets dry, brush both sides with 2 tablespoons olive oil and season with 1 tsp salt and ½ tsp black pepper. Squeeze lemon juice over fillets.

Oil the grill grates or grill pan. Place fillets skin-side down and grill without moving for 4–6 minutes, until skin is crisp and the fish releases easily. Flip carefully and grill an additional 2–4 minutes, until fish is opaque and flakes easily with a fork (internal temperature ~130–140°F / 55–60°C depending on preference). Remove from grill and let rest 2 minutes.

Plate Orzo

Spoon a generous portion of Parmesan orzo onto each plate.

Place a grilled redfish fillet atop the orzo.

Arrange 6 Cajun shrimp over or next to the fillet per serving.

Drizzle Cajun crème sauce over the shrimp and around the plate (about 2 tablespoons per plate), or serve extra on the side.

Position grilled asparagus alongside the fish and orzo. Drizzle 1 teaspoon extra-virgin olive oil over the fish, sprinkle chopped parsley and freshly ground pepper. Serve with lemon wedges.