Cajun Catfish Shrimp and Grits with Honey Butter -

Cajun catfish shrimp and grits served with honey butter

Cajun Catfish Shrimp and Grits with Honey Butter

A flavorful dish combining crispy catfish and succulent shrimp with creamy, cheesy grits, topped with a sweet honey butter for a delightful Southern experience.

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Prep Time 30

Cook Time 30

Total Time 1

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Southern

Calories: 550

Ingredients Method Notes

Ingredients

For the Grits

1 cup stone ground grits Choose stone ground for better texture and flavor.
4 cups chicken broth or water with bouillon
1 cup heavy cream For creaminess.
1 cup shredded sharp cheddar cheese Adds flavor.
2 tbsp butter
to taste Salt and black pepper

For the Catfish

2 pieces catfish fillets Soak in buttermilk for moisture.
1 cup buttermilk For soaking catfish.
1 cup cornmeal For dredging.

For Serving

Honey butter Drizzle over for sweetness.
Sautéed shrimp Add for extra flavor.
Chopped green onions or parsley Optional garnish.

Method

Cooking the Grits

In a pot, bring chicken broth to a boil.
Add the stone ground grits, reduce heat, and cook until thickened, stirring frequently.
Stir in heavy cream and shredded cheddar cheese; season with salt and pepper.

Preparing the Catfish

Soak catfish fillets in buttermilk for about 30 minutes.
Heat oil in a skillet.
Dredge catfish fillets in cornmeal, then fry until golden brown and cooked through.

Serving the Dish

Serve the catfish over the grits, topped with honey butter if desired, and garnish with shrimp.

Notes

To store leftovers, place the grits and catfish in separate airtight containers. Keep them in the refrigerator for up to three days. Reheat the grits with a splash of water or cream and the catfish in the oven or skillet for best results. You can switch the catfish for another type of fish, like tilapia or cod, and add spices for extra heat.