In a medium saucepan, bring 4 cups of chicken broth to a rolling boil over medium-high heat. Gradually whisk in 1 cup of stone-ground grits, then reduce the heat to low. Cook uncovered for about 20-25 minutes, stirring frequently until thickened. Stir in ½ cup heavy cream, 2 tablespoons unsalted butter, and 1 cup shredded cheddar cheese. Keep warm on low heat.

While the grits are cooking, take 1 pound of large peeled and deveined shrimp and toss them with 1 tablespoon of Cajun seasoning. In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter until shimmering. Add 2 cloves of minced garlic and sauté for about 30 seconds, then add the shrimp. Cook for 2-3 minutes on each side until pink and opaque. Remove from skillet.

Pat dry 4 red snapper fillets and season with salt and pepper. In the same skillet, add another tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Carefully place the fillets in the skillet, cooking for approximately 3-4 minutes on each side until golden brown and cooked through. Remove and keep warm.

In the same pan, melt 2 tablespoons of butter, then add another clove of minced garlic. Sauté until fragrant. Sprinkle in 1 tablespoon of Cajun seasoning and 1 teaspoon of smoked paprika. Pour in 1 cup of chicken broth and let simmer for a minute before adding ½ cup heavy cream and ¼ cup grated Parmesan cheese. Stir until smooth and creamy; this should take about 3-5 minutes.

To serve, spoon a generous portion of creamy grits onto each plate. Top with sautéed shrimp and a crispy red snapper fillet. Drizzle warm Cajun cream sauce over the dish. Garnish with fresh herbs if desired and enjoy!