Fish Shrimp & Grit Recipe

Cooking Instructions

1. 1

   Prepare the Grits

   In a medium saucepan, bring the chicken broth to a boil. Stir in the stone ground grits, reduce heat to low, and cook for about 20-25 minutes, stirring frequently until thickened. Once cooked, stir in the grated Parmesan cheese and season with salt and black pepper to taste.

2. 2

   Cook the Andouille Tomato Gravy

   In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent. Add the diced Andouille sausage and cook until browned. Stir in the diced tomatoes, paprika, cayenne pepper, and salt and pepper to taste. Simmer for about 10 minutes, allowing the flavors to meld.

3. 3

   Cook the Shrimp

   In a separate skillet, season the shrimp with salt, pepper, and a pinch of cayenne. Cook over medium-high heat for 2-3 minutes per side or until they turn pink and opaque. Remove from heat.

4. 4

   Fry the Red Snapper

   In a pan, heat oil over medium-high heat. Season the red snapper fillets with salt, black pepper, and paprika. Pan-fry the fillets for about 3-4 minutes on each side or until golden brown and cooked through.

5. 5

   Assemble the Dish

   On each plate, spoon a generous portion of the Parmesan grits. Top with the Andouille tomato gravy, fried red snapper, and shrimp. Serve immediately.