In a large saucepan, bring the chicken broth to a boil. Slowly whisk in the grits, reduce heat to low, cover, and simmer for about 20 minutes, stirring occasionally.
Season the red snapper fillets with Cajun seasoning, garlic powder, salt, and pepper. In a large skillet, melt 2 tablespoons of butter over medium heat and cook the fish for about 3-4 minutes per side or until cooked through. Remove from skillet and keep warm.
In the same skillet, add the remaining butter and cook the shrimp until pink and cooked through, about 2-3 minutes. Remove from skillet and keep warm.
Add heavy cream and Parmesan cheese to the skillet, stirring constantly until the sauce thickens, about 5 minutes. Season with additional Cajun seasoning, salt, and pepper to taste.
To serve, spoon the grits onto plates, top with red snapper fillets and shrimp, and drizzle with the Cajun cream sauce. Garnish with chopped parsley.
Enjoy your Red Snapper, Shrimp & Grits with Cajun Cream Sauce!