Be adverturous and try it. The Cajun spice mix adds a distinctive warm, smoky flavor to fish. Note: The original recipe called for red snapper, which is divine, btw, but not always accessable and even expensive. Great for brunch.
large shrimp, peeled and deveined (lightly seasoned with salt and pepper or additonal Cajun seasonin)
Serving Size: 1 (537) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 284 g44 %
Total Fat 31.6 g48 %
Saturated Fat 13 g65 %
Cholesterol 181.9 mg
Sodium 603.3 mg
Dietary Fiber 2.5 g10 %
Sugars 0.5 g2 %
Protein 46.9 g
For the cheese grits:
Bring water for grits to a boil and lightly season with salt. Add grits and chopped shrimp, reduce heat and cook until grits are soft, about 20 minutes. Remove from heat and stir in butter, green onions, tomatoes, cilantro, bacon and cheese; keep covered in a warm place.
For the fish:
Dry the fish with paper toweling and coat both sides with Cajun spice mix. (Note: I find bring the fish to room temperature helps the seasoning mix adhere better.).
On the stovetop, heat the oil and butter in a large nonstick saute pan. When it becomes very hot, saute the shrimp only until they turn pink; remove shrimp to a platter.
In the same pan (adding additional oil and butter), 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. (Please take care to avoid overcooking.).
Divide among plates the grits by placing in the middle, then position a fish fillet on top. Top with a shrimp. Garnish liberally with green onions.