In a medium saucepan, bring 4 cups of chicken broth to a gentle boil over medium heat. Gradually whisk in 1 cup of stone-ground grits, then reduce the heat to low. Cook for 20-25 minutes, stirring frequently until the grits are thick and creamy. Once cooked, stir in 1/2 cup of heavy cream, 2 tablespoons of unsalted butter, and 1 cup of shredded cheddar cheese. Season to taste.

In a large skillet, heat 1 tablespoon of oil and 1 tablespoon of butter over medium-high heat. Toss 1 pound of large shrimp with 2 tablespoons of Cajun seasoning until evenly coated. Add minced garlic and sauté for about 2 minutes until fragrant, then add shrimp to the skillet. Cook for 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp and set them aside.

Pat dry 2 red snapper fillets with paper towels and season both sides with salt and pepper. In the same skillet used for the shrimp, add a little more oil if necessary and keep the heat at medium-high. Sear the snapper for 3-4 minutes on each side until the skin is crispy and the fish flakes easily with a fork. Once cooked, remove the snapper and keep warm.

In the same skillet, lower the heat to medium and add 2 tablespoons of unsalted butter. Sauté minced garlic for about 1 minute until golden, then stir in 1 tablespoon of Cajun seasoning and 1 teaspoon of smoky paprika. Pour in 1 cup of heavy cream, stirring well, and let the sauce simmer for about 5 minutes until slightly thickened. Finally, mix in 1/2 cup of grated Parmesan cheese until melted and smooth.

To serve, spoon a generous amount of creamy grits onto warm plates. Top each serving with the crispy snapper and sautéed shrimp, then drizzle the rich Cajun cream sauce over everything.