In a medium saucepan, bring 4 cups of chicken broth to a boil over medium-high heat. Gradually whisk in 1 cup of grits, reducing the heat to low. Cook for 20–25 minutes, stirring occasionally, until creamy and thickened. Stir in ½ cup of heavy cream, 2 tablespoons of unsalted butter, and 1 cup of shredded cheddar cheese until melted.

Season shrimp with 2 tablespoons of Cajun seasoning. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for about 30 seconds. Add shrimp and cook for 3–4 minutes until pink and opaque. Set aside.

Pat dry red snapper fillets and season with Cajun seasoning. In the same skillet, add a dash of olive oil and sear fillets for about 4–5 minutes per side until golden brown and cooked through. Remove and keep warm.

In the skillet, add more olive oil if needed and sauté 2 cloves of minced garlic for 30 seconds. Stir in 1 tablespoon of Cajun seasoning and 1 teaspoon of smoked paprika. Pour in 1 cup of chicken broth and ½ cup of heavy cream, simmer for 5 minutes. Mix in ¼ cup of grated Parmesan until thick.

To serve, spoon grits onto each plate, top with seared snapper and sautéed shrimp, then drizzle Cajun cream sauce over the top. Garnish with fresh parsley or green onions if desired.