1. Start by bringing vegetable or chicken broth to a boil in a large pot, then slowly whisk in the stone-ground grits.
2. Reduce the heat and let the grits simmer, stirring occasionally, until they thicken to a creamy consistency (usually about 20-25 minutes).
3. Stir in heavy cream, unsalted butter, and shredded cheddar cheese into the cooked grits. Season with salt and pepper to taste, allowing the cheese to fully melt.
4. Generously coat the red salmon fillets with Cajun seasoning.
5. Heat a skillet with oil over medium-high heat and sear the salmon for 1-2 minutes on each side until golden brown.
6. Transfer the salmon skillet to a preheated oven at 450°F and bake for about 7 minutes or until the salmon is cooked through and reaches an internal temperature of 145°F.
7. Sprinkle the raw jumbo shrimp with Cajun seasoning for flavor.
8. Heat oil in a separate pan over medium-high heat and sauté the shrimp for approximately 40 seconds on each side until they turn pink and opaque.
9. In the same pan used for salmon or shrimp, sauté minced garlic and optional red crushed pepper briefly.
10. Add heavy cream and lemon juice to the skillet, stirring to combine thoroughly.
11. Gradually whisk in Parmesan cheese, letting the sauce thicken over reduced heat. Adjust seasoning as needed.
12. Spoon the creamy grits onto serving plates as the first layer.
13. Place the cooked salmon fillet over the layer of grits.
14. Arrange the sautéed shrimp around the salmon for an appealing presentation.
15. Drizzle the rich Cajun cream sauce generously over the salmon, shrimp, and grits.
16. Serve the dish immediately and consider pairing it with a side salad or sautéed vegetables for a complete meal experience.