Preparation:

Step 1: Cook the Grits

1. In a large pot, bring 4 cups of water to a rolling boil.
2. Slowly stir in the stone-ground grits to avoid lumps, then reduce the heat to low.
3. Allow the grits to simmer gently for about 20-25 minutes, stirring occasionally to prevent sticking.
4. Once thickened, add 1 cup of milk and 1/4 cup butter, stirring continuously until the mixture is creamy.
5. Season with salt to taste, then remove from heat and set the grits aside.

Step 2: Season the Red Snapper & Shrimp

1. Pat the red snapper fillets and shrimp dry with paper towels.
2. Rub 2 tbsp of Cajun seasoning over both sides of the red snapper fillets and shrimp.
3. Season with a pinch of salt and pepper on both sides to enhance the flavor.

Step 3: Sear the Red Snapper Fillets

1. Heat 2 tbsp of olive oil in a large skillet over medium-high heat.
2. Place the seasoned red snapper fillets into the skillet, cooking for 3-4 minutes per side until the fish is golden brown and cooked through.
3. Once the fish flakes easily with a fork, remove it from the skillet and set aside.

Step 4: Cook the Shrimp

1. In the same skillet, add the shrimp and cook for 2-3 minutes on each side, until they turn pink and opaque.
2. Remove the shrimp from the skillet once fully cooked and set aside with the snapper.

Step 5: Make the Cajun Cream Sauce

1. Using the same skillet, lower the heat to medium and melt 1 tbsp of butter.
2. Add 1 clove of minced garlic and sauté for about 1 minute, until fragrant.
3. Slowly pour in 1 cup of heavy cream, stirring to combine with the garlic.
4. Add 1 tbsp of Cajun seasoning and stir in 1/4 cup of grated Parmesan cheese.
5. Allow the sauce to simmer for 3-4 minutes, stirring occasionally until the sauce thickens.
6. Once thickened, remove from heat.

Step 6: Assemble the Dish

1. Spoon the creamy grits into bowls.
2. Place the seared red snapper fillets and cooked shrimp on top of the grits.
3. Generously drizzle the Cajun cream sauce over the seafood.
4. Garnish with freshly chopped parsley for a burst of color and flavor.