In a medium saucepan, bring chicken broth to a rolling boil. Gradually whisk in stone-ground grits, then reduce heat to low. Cook uncovered for 20-25 minutes, stirring frequently until thick and creamy. Stir in heavy cream, butter, and cheddar cheese. Cover to keep warm.

Season large shrimp with Cajun seasoning. In a large skillet, heat olive oil and butter. Add minced garlic and sauté for about 30 seconds until fragrant. Add seasoned shrimp and cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.

In the same skillet, pat red snapper fillets dry and season. Increase heat to medium-high and sear fillets for 3-4 minutes on each side until golden brown. Remove snapper from skillet and set aside with shrimp.

Melt butter in the same skillet over medium heat. Add more minced garlic and sauté for 30 seconds. Stir in Cajun seasoning and smoked paprika. Pour in chicken broth and bring to a simmer. Gradually stir in heavy cream and let simmer until thickened, about 5 minutes. Stir in grated Parmesan cheese until melted.

To serve, spoon creamy grits onto each plate, layer crispy red snapper and shrimp on top, then drizzle with Cajun cream sauce. Garnish with parsley or green onions and serve immediately.