In a medium saucepan, bring 4 cups of chicken broth to a boil. Slowly whisk in 1 cup of stone-ground grits. Once combined, reduce heat to low and cook uncovered for 20-25 minutes, stirring occasionally. Stir in ½ cup heavy cream, 2 tablespoons of unsalted butter, and 1 cup of shredded cheddar cheese. Season with salt and pepper to taste and keep warm.

In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat. Toss 1 pound of large shrimp with 2 tablespoons of Cajun seasoning. Once the oil is hot, add 2 minced garlic cloves and sauté until fragrant (about 30 seconds). Add the shrimp to the skillet and cook for 2-3 minutes on each side, until they turn opaque and pink. Remove from heat.

In the same skillet, dry 2 red snapper fillets with paper towels and season both sides with Cajun seasoning. Sear in the skillet for 3-4 minutes skin side down, until the skin is crispy. Flip and cook for another 3-4 minutes. Remove and keep warm.

In the same skillet, reduce heat to medium and add 2 tablespoons of butter. Sauté 2 minced garlic cloves until aromatic (30 seconds). Stir in 1 tablespoon of Cajun seasoning and ½ teaspoon of smoked paprika, cooking for 1 minute. Gradually add 1 cup of heavy cream and ¼ cup of grated Parmesan cheese, cooking until thickened (about 4-5 minutes).

To serve, spoon the cheesy grits onto plates. Top with a crispy red snapper fillet and sautéed Cajun shrimp. Drizzle with Cajun cream sauce. Garnish with chopped green onions or parsley if desired.