Blackened Salmon & Creamy Cajun Shrimp Over Southern Grits: A Soulful Southern Comfort Dish

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If you’re craving a rich, restaurant-quality meal that hits every note of comfort, spice, and indulgence, look no further. This Blackened Salmon & Creamy Cajun Shrimp over Southern Grits is everything your tastebuds have been waiting for. We’re talking buttery stone-ground grits, boldly spiced seafood, and a velvety Cajun cream sauce that brings it all together.

This dish is ideal for seafood lovers, Southern food enthusiasts, or anyone wanting to elevate their weeknight dinner routine. It’s hearty, satisfying, and packed with flavor—perfect for impressing guests or treating yourself to something special.

Why This Recipe Works

This recipe is a celebration of textures and layers of flavor. The blackened salmon brings a smoky, savory bite with a beautifully crisp crust. Juicy, seasoned shrimp elevate the plate with a pop of Cajun heat. Creamy grits, enhanced with sharp cheddar, add richness and balance, while the Cajun cream sauce ties it all together with a luxurious finish.

Whether you’re from the South or just visiting via your kitchen, this recipe brings authentic comfort and elegance in every bite.

Ingredients You’ll Need

For the Salmon & Shrimp:

  • 2 salmon fillets (skin-on or skinless)
  • 1 lb large shrimp (peeled & deveined)
  • 2 tbsp Cajun seasoning
  • 1 tsp smoked paprika
  • 1 tbsp olive oil
  • 1 tbsp butter

For the Cajun Cream Sauce:

  • 2 tbsp butter
  • ½ red bell pepper, diced
  • ½ yellow bell pepper, diced
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • 1 tsp Cajun seasoning
  • Salt & pepper to taste
  • Optional: pinch of red pepper flakes 🌶️

For the Creamy Grits:

  • 1 cup stone-ground grits
  • 4 cups chicken broth (or water with salt)
  • ½ cup heavy cream
  • 1 cup shredded sharp cheddar cheese
  • 2 tbsp butter
  • Salt to taste

Kitchen Equipment You’ll Need

  • Cast iron or nonstick skillet
  • Medium saucepan (for grits)
  • Whisk
  • Wooden spoon or spatula
  • Cutting board & knife
  • Measuring cups and spoons
  • Serving bowls

Step-by-Step Instructions

1. Cook the Grits

Start by bringing your chicken broth to a gentle boil in a saucepan. Slowly whisk in the stone-ground grits, reducing the heat to low and covering with a lid. Let them simmer for 20–25 minutes, stirring every few minutes to avoid clumping or burning.

Once the grits are tender and thickened, stir in the heavy cream, butter, and shredded cheddar cheese. Taste and season with salt. Cover to keep warm while you prepare the rest of the dish.

Pro Tip: Stone-ground grits take longer but deliver superior flavor and texture compared to quick-cooking varieties. If you’re in a rush, use quick grits, but adjust the liquid and cook time accordingly.

2. Blacken the Salmon

Pat your salmon fillets dry with paper towels—this helps get that signature blackened crust. Rub them generously with Cajun seasoning and smoked paprika.

Heat olive oil in a cast-iron skillet over medium-high heat. Once hot, place the salmon in the pan and sear for about 3–4 minutes per side, depending on thickness. Finish with a dab of butter in the pan for richness, then set aside on a plate.

Note: Leave the skin on if you like a crispy texture, or go skinless for a cleaner bite.

3. Sauté the Shrimp

Toss the peeled shrimp in Cajun seasoning until evenly coated. Using the same skillet (hello, flavor layers!), sear the shrimp for 1–2 minutes per side until just pink and cooked through. Remove and set aside.

Shortcut: If you’re short on time, buy pre-cooked shrimp and just warm them through in the sauce for 1–2 minutes.

4. Make the Cajun Cream Sauce

In that same skillet, melt the butter and sauté the diced red and yellow bell peppers until softened. Add garlic and cook until fragrant (about 1 minute).

Pour in the heavy cream, stir in Parmesan, and season with Cajun spice, salt, pepper, and red pepper flakes if you want some extra heat. Let the sauce simmer gently for 4–5 minutes until it thickens into a velvety consistency.

Tip: Don’t boil the sauce too aggressively—gentle heat ensures it stays creamy without breaking.

5. Assemble & Serve

To plate, spoon a generous helping of creamy grits into a bowl. Place the blackened salmon on top, followed by the sautéed shrimp. Pour the Cajun cream sauce over the entire dish, letting it drip down into the grits.

Garnish with chopped parsley or green onions if you want to add a fresh pop of color.

Variations and Recipe Swaps

  • Protein Swap: Substitute chicken thighs, scallops, or even tofu for a pescatarian or plant-based variation.
  • Low-Carb Option: Serve over mashed cauliflower or sautéed greens instead of grits.
  • Dairy-Free: Use coconut cream in the sauce and nutritional yeast in place of Parmesan.
  • Extra Veggies: Stir in spinach, mushrooms, or diced zucchini to the sauce for more texture and nutrition.

Food and Drink Pairings

Drinks:

  • A crisp Sauvignon Blanc or buttery Chardonnay pairs beautifully.
  • Try a cold, hoppy IPA if you prefer beer.
  • For non-alcoholic options, go with sweet iced tea or sparkling lime water.

Sides:

  • A fresh green salad with vinaigrette helps cut the richness.
  • Garlic roasted asparagus or sautéed okra are excellent Southern-style sides.
  • Warm cornbread or hush puppies complete the comfort food vibe.

Storage Tips

Refrigerator: Store leftovers in an airtight container for up to 3 days. Keep the seafood, sauce, and grits separate if possible to preserve texture.

Reheating: Warm grits with a splash of broth or cream over low heat. Reheat the seafood gently in a pan to avoid overcooking. The sauce can be microwaved or simmered in a small saucepan.

Freezing: Not ideal, as the texture of grits and cream sauce may suffer. Fresh is best for this dish.

FAQs

Can I use frozen shrimp or salmon?
Absolutely. Just thaw thoroughly and pat dry before seasoning and cooking.

What’s the best Cajun seasoning to use?
Any store-bought brand works, but if you want to DIY it: combine paprika, garlic powder, onion powder, thyme, oregano, cayenne, salt, and pepper.

Can I prep this in advance?
Yes! Cook the grits and sauce ahead, then store them separately. The salmon and shrimp are best cooked just before serving for optimal flavor and texture.

Is this recipe spicy?
It has a mild-to-medium heat level. Add red pepper flakes to amp it up, or leave them out to keep it family-friendly.

What’s the difference between stone-ground and instant grits?
Stone-ground grits are coarser and more flavorful, but take longer to cook. Instant grits are quicker but less rich in texture. Choose based on your time and taste preferences.

Final Thoughts

This Blackened Salmon & Creamy Cajun Shrimp over Southern Grits recipe is the kind of comforting, indulgent meal that makes you slow down and savor. It’s packed with Southern charm, Cajun boldness, and gourmet flair—all in one bowl.

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