Cajun Fish with Shrimp Cheese Grits

I have skipped the Food Network Challenges hosted by I Blame My Mother for a few weeks now and truth be told it was nice to take a break from cooking for a bit.  Though I am now ready to get back in the swing of things with Robert Irvine, you might have seen his show Dinner Impossible, where he has a huge catering assignment given at a moment’s notice and always seems to pull it off, it’s really fun to watch.

I chose his Cajun Snapper and Shrimp over Chedder Cheese Grits with Red Pepper Coulis. Is that name long enough for you? I did make several changes to the recipe and to use ingredients I had and to make it a little simpler and quicker.

Over all this recipe was simply delicious, DT was not too thrilled about the Grits idea or fish I might add, but after his 3rd serving I think he decided he really really loved this dish.

The shrimp and fish were slightly spicy with the kick of cayenne pepper, then the bright flavors from the grits and the red pepper coulis were perfect compliments.  The recipe might seem long but it was really easy to make and I think would impress guests at any dinner party.

Be sure to stop by and see the other participants and what they cooked at I Blame My Mother.

Ingredients: For the red pepper coulis: 10 ounces chicken stock, 1 onion, chopped, 2 cloves garlic, 1/2 cup white wine, 1 jar roasted red peppers, 2 tablespoons cornstarch, Salt and freshly ground black pepper

Start by dicing the onion

and garlic.

In a medium sized saucepan add the chicken broth

and wine

then add in the chopped onion and garlic, and set to simmer on medium heat about 15 minutes.

While the Coulis is simmer start the Grits: you will need: 4 cups water, 2 cups uncooked grits (I used 5 minute Grits), 6 ounces raw chopped shrimp (I used about 10 medium sized shrimp), 4 tablespoons butter (1/2 stick), 4 tablespoons sliced scallions (5 to 6 scallions), plus more for garnish, 2 tablespoons diced tomatoes (about 1 plum tomato), 1 teaspoon freshly chopped cilantro leaves, 4 ounces shredded Cheddar (I used Mozzarella)

In a large stock pot start to boil 4 cups of water

While the waiting on the water, chop up the fresh shrimp into bite sized pieces.

Once the water is boiling immediately add in the grits and stir well

then add in the shrimp

allow to cook until grits have absorbed all the water and are soft, about 5 minutes

Then add the butter

chopped green onion and cilantro

tomato

and cheese, stir really well and set aside covered to keep warm.

Then back to the coulis, one the onions have cooked and the liquid has reduced, remove it from heat.

Then take out the roasted bell pepper from the jar (the original recipe calls for roasting the peppers, but to save time I skipped this step and used jarred)

and chop into pieces and add back into the broth mixture, and cook for a few minutes.

Then add the cornstarch flurry (2 T cornstarch 2 T water, mixed well)  The sauce will immediately thicken,  cook for a minute or two.

Then using a stick blender or regular blender,

blend until smooth.  Set aside for serving.

For the snapper and shrimp: 6 (6-ounce) cod fillets, 2 tablespoons Cajun spice, 1/8 cup olive oil and butter, 15 large shrimp peeled and deveined

In a large skillet add 2 T butter and 2 T olive oil, heat on medium high heat

Liberally sprinkle the Cajun spices on your shrimp and toss to coat

the lay the shrimp out in the skillet and cook for a minute or two on each side, then set aside

Meanwhile liberally season the fish on both sides with cajun seasoning.  Since this Creole seasoning I used has lots of salt and pepper I didn’t need to add anymore.

In the same skillet add the fish fillets, cook for 3-4 minutes on each side

Once the fish is set in the pan leave it undisturbed for a couple of minutes to allow the seasoning to cook into the surface of the fish

Once the fish is cooked, go ahead and serve.

Place some of the grits in the middle of serving plate, then position a fish fillet on top, and drizzle the coulis around the fish. Top with a shrimp. Garnish liberally with scallions.

Enjoy

Print This RecipeCajun Snapper and Shrimp over  Cheddar Cheese Grits with Red Pepper Coulis

Recipe courtesy Robert Irvine with Brian O’Reilly

Ingredients

For the red pepper coulis:

10 ounces chicken stock

1 onion, chopped

2 cloves garlic

1/2 cup white wine

1 jar roasted red peppers

2 tablespoons cornstarch

Salt and freshly ground black pepper

For the cheese grits:

4 cups water

2 cups uncooked grits (I used 5 minute grits)

6 ounces raw chopped shrimp

4 tablespoons butter (1/2 stick)

4 tablespoons sliced scallions (5 to 6 scallions), plus more for garnish

2 tablespoons diced tomatoes (about 1 plum tomato)

1 teaspoon freshly chopped cilantro leaves

4 ounces shredded Cheddar (I used Mozzarella)

For the snapper and shrimp:

6 (6-ounce) cod fillets

Salt and freshly ground black pepper

2 tablespoons Cajun spice

1/8 cup olive oil

6 large shrimp peeled and deveined

Directions

For the Coulis:

On the stovetop, bring the chicken stock, onion, garlic and wine to a simmer in a saucepan.  Chop the peppers and add them to the simmering chicken stock mixture, and continue simmering until reduced by half, about 20 minutes. Create a slurry of cornstarch in a small amount of water and add to the red pepper sauce. Process coulis with a stick blender or blender until a smooth consistency is achieved. Then season with salt and pepper, to taste.

For the grits:

Bring water for grits to a boil. Add grits and chopped shrimp, reduce heat and cook until grits are soft, about 20 minutes. Remove from heat and stir in butter, scallions, tomatoes, cilantro, and cheese, and keep covered in a warm place.

For the fish:

Preheat oven to 375 degrees F. Coat both sides of red snapper with Cajun spice. Then on the stovetop, heat some butter and olive oil in a large nonstick saute pan, and when it begins to shimmer, saute the shrimp 1-2 minutes on each side, then remove and set aside. In the same pan, sear each side of the fish. (When you place the fillet into the pan, leave it undisturbed for a couple of minutes to allow the seasoning to cook into the surface of the fish.) Cook until golden brown.

Place some of the grits in the middle of serving plate, then position a fish fillet on top, and drizzle the coulis around the fish. Top with a shrimp. Garnish liberally with scallions.