Description
This Honey Butter Cajun Shrimp with Smoked Gouda Grits recipe combines creamy, cheesy stone-ground grits with flavorful, sweet and spicy shrimp. The shrimp are marinated in Creole Cajun seasoning, cooked in a luscious honey butter sauce with garlic and shallots, and served atop smoky gouda-infused grits for a comforting Southern-inspired dish perfect for any weeknight or special occasion.
Ingredients
Scale
Grits
- 3 cups low-sodium chicken stock or water
- 2 cups whole milk, divided
- 1 1/2 cups stone-ground corn grits
- 8 ounces smoked gouda cheese, freshly grated
- 2 tablespoons unsalted butter
- Kosher salt & freshly ground black pepper, to taste
Shrimp
- 1 lb raw medium shrimp, peeled & deveined
- 1 tablespoon Creole Cajun seasoning
- 8 tablespoons (1 stick) unsalted butter, cut into cubes
- 1 small shallot, finely chopped
- 4 cloves garlic, finely minced
- 1/4 cup pure honey
- 1 tablespoon lemon juice, freshly squeezed
- Zest of 1 small lemon
- Fresh dill or herb of choice, as topping (optional)
Instructions
- Marinate Shrimp: Pat the shrimp dry with paper towels, then evenly season them with the Creole Cajun seasoning. Cover and refrigerate to allow the flavors to meld while preparing the grits.
- Cook Grits: In a medium saucepan, combine the chicken stock, 1 cup of whole milk, and the stone-ground grits. Heat over medium-high until the mixture comes to a boil, stirring occasionally.
- Simmer Grits: Reduce the heat to low to maintain a gentle simmer. Cook uncovered, stirring frequently, until the grits absorb the liquid and become tender, approximately 20-25 minutes.
- Add Cheese and Butter: Stir in the freshly grated smoked gouda cheese, 2 tablespoons unsalted butter, and the remaining 1 cup of whole milk into the cooked grits. Continue stirring until the cheese has melted and the mixture is creamy.
- Season Grits: Add kosher salt and freshly ground black pepper to taste. Remove from heat, cover, and keep warm.
- Cook Shrimp: In a large skillet over medium heat, melt the 8 tablespoons of unsalted butter. Add the seasoned shrimp and cook until they turn pink and opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
- Make Honey Butter Sauce: In the same skillet with remaining butter and shrimp drippings, add the finely chopped shallot. Sauté until tender and translucent, approximately 2 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.
- Add Honey and Lemon: Stir in the honey, freshly squeezed lemon juice, and lemon zest. Bring the mixture to a slight boil to meld the flavors, then reduce heat to low.
- Combine Shrimp and Sauce: Return the cooked shrimp to the skillet, tossing well to coat them evenly in the honey butter sauce. Warm through for about 1 minute.
- Serve: Spoon the smoked gouda grits into serving bowls. Top with the honey butter Cajun shrimp and drizzle any remaining sauce from the skillet over the top.
- Garnish: Optionally, garnish with fresh dill or your herb of choice to add a fresh, aromatic finish.
Notes
- You can adjust the level of spiciness by varying the amount of Creole Cajun seasoning used on the shrimp.
- Stone-ground grits provide the best texture; instant grits are not recommended.
- For a richer flavor, use homemade chicken stock instead of water or store-bought broth.
- To save time, you can marinate the shrimp while the grits are cooking.
- Freshly grated smoked gouda is key for a creamy and smoky flavor; pre-shredded cheese might not melt as well.
