If you are looking for a dish that effortlessly combines bold flavors with creamy comfort, then you’re in for a treat with the Honey Butter Cajun Shrimp with Smoked Gouda Grits Recipe. This spectacular meal brings together succulent shrimp tossed in a sweet and spicy honey butter sauce, elegantly perched atop velvety smoked gouda-infused grits that melt in your mouth. It’s a Southern-inspired masterpiece that’s perfect for any occasion, impressing weekend guests or elevating a cozy weeknight dinner. Once you try it, this recipe will surely become one of those treasured go-to dishes you can’t wait to share with friends and family.
Ingredients You’ll Need
Ingredients You’ll Need
The magic of this dish comes from a handful of simple but essential ingredients, each playing a crucial role in delivering rich textures, contrasting flavors, and stunning color. These components work harmoniously, from the creamy grits punctuated by smoky cheese to shrimp seasoned with a lively Creole kick and drizzled with luscious honey butter.
- 3 cups low-sodium chicken stock or water: Provides the cooking liquid that flavors and softens the grits.
- 2 cups whole milk, divided: Adds creaminess and smooth texture when cooking and finishing the grits.
- 1 1/2 cups stone-ground corn grits: The hearty base that absorbs flavors and offers a satisfying bite.
- 8 ounces smoked gouda cheese, freshly grated: Infuses the grits with a rich, smoky, and slightly sweet note that’s absolutely indulgent.
- 2 tablespoons unsalted butter: Enhances creaminess in the grits while rounding out flavors.
- Kosher salt and freshly ground black pepper, to taste: Essential for seasoning and balancing the dish.
- 1 lb raw medium shrimp, peeled and deveined: The star protein, tender and ready to soak up bold seasoning.
- 1 tablespoon Creole Cajun seasoning: Brings that unmistakable Cajun heat and complexity to the shrimp.
- 8 tablespoons (1 stick) unsalted butter, cut into cubes: Key for the luscious honey butter sauce and cooking shrimp.
- 1 small shallot, finely chopped: Adds subtle sweetness and depth to the sauce.
- 4 cloves garlic, finely minced: Brings aromatic warmth to brighten the honey butter sauce.
- 1/4 cup pure honey: Creates the perfect balance of sweetness against the spice and richness.
- 1 tablespoon freshly squeezed lemon juice: Adds bright acidity to lift the sauce.
- Zest of 1 small lemon: Delivers concentrated citrus fragrance and a burst of freshness.
- Fresh dill or herb of choice, as topping (optional): Adds a fresh herbal garnish for color and a final flavor boost.
How to Make Honey Butter Cajun Shrimp with Smoked Gouda Grits Recipe
Step 1: Marinate the Shrimp
Start by patting your medium shrimp dry with paper towels to ensure they sear nicely. Coat them evenly with your Creole Cajun seasoning, which will give that irresistible spicy kick. Pop them in the refrigerator to let the flavors meld while you prepare the rest of the dish. This pause is key to intensifying flavor.
Step 2: Cook the Grits
In a large saucepan, combine the chicken stock, 1 cup of milk, and stone-ground grits. Bring this mixture to a rolling boil over medium-high heat, then reduce it to a gentle simmer. Let the grits cook until all the liquid is absorbed and they become tender, usually around 20-25 minutes. Stir occasionally to keep them from sticking and to encourage creaminess.
Step 3: Add Cheese and Butter to Grits
Once your grits are perfectly tender, stir in the smoked gouda cheese along with the 2 tablespoons of butter and the remaining cup of milk. Keep stirring until the cheese melts completely and the mixture is luxuriously smooth. Season with kosher salt and freshly ground pepper to bring out all those incredible flavors. Keep warm while you shift focus to the shrimp.
Step 4: Cook the Shrimp
Heat the cubed butter in a large skillet over medium heat until melted and shimmering. Add your seasoned shrimp, cooking for 2 to 3 minutes per side or until they turn pink and opaque—be careful not to overcook them to keep them juicy and tender. Remove shrimp from the skillet and set aside.
Step 5: Make the Honey Butter Sauce
In the same skillet, add the finely chopped shallot and sauté until soft and translucent, about 2 minutes. Then, toss in the minced garlic and cook just until fragrant, around 30 seconds. Stir in the honey, freshly squeezed lemon juice, and lemon zest. Let this mixture come to a gentle boil so the flavors meld and the sauce thickens slightly.
Step 6: Combine Shrimp and Sauce
Return the cooked shrimp to the skillet, tossing them thoroughly to coat in the glossy honey butter sauce. This step finishes the dish with a sweet-tangy, buttery glaze that perfectly balances the spice from the Cajun seasoning.
Step 7: Serve Your Honey Butter Cajun Shrimp with Smoked Gouda Grits Recipe
Spoon the creamy smoked gouda grits into individual bowls or plates and top with the succulent honey butter cajun shrimp, making sure to drizzle over every last bit of that delicious sauce. Garnish with fresh herbs if you desire for a pop of color and a herbal note.
How to Serve Honey Butter Cajun Shrimp with Smoked Gouda Grits Recipe
Garnishes
For a finishing touch, sprinkle fresh dill or your favorite fresh herbs like parsley or chives on top. These add a vibrant green contrast and a subtle herbal brightness that complements the rich and smoky elements perfectly.
Side Dishes
Pair this dish with light, fresh sides to balance its richness. A crisp green salad with a citrus vinaigrette or sautéed seasonal vegetables like asparagus or green beans are refreshing companions. A crusty baguette or garlic bread also works wonderfully to soak up the luscious honey butter sauce.
Creative Ways to Present
For an eye-catching presentation, serve the grits in shallow bowls with the shrimp artfully arranged on top. Drizzle a little extra honey butter sauce around the edges and garnish with lemon wedges for a bright pop. Serving family-style in a large cast-iron skillet can create a rustic, inviting experience perfect for sharing.
Make Ahead and Storage
Storing Leftovers
Leftover Honey Butter Cajun Shrimp with Smoked Gouda Grits Recipe can be stored in airtight containers in the refrigerator for up to 2 days. Keep the grits and shrimp separate if possible to preserve texture and flavor.
Freezing
While the grits can withstand freezing, the shrimp is best enjoyed fresh because freezing can alter its texture and make it rubbery. You can freeze cooked grits in freezer-safe containers for up to 1 month and thaw gently before reheating.
Reheating
Reheat grits gently on the stove over low heat, stirring in a bit of milk to restore creaminess. For shrimp, a quick warm-up in a skillet over low heat with a splash of water or butter will keep them tender without drying out. Avoid the microwave as it can make the shrimp tough.
FAQs
Can I use other types of cheese instead of smoked gouda?
Absolutely! While smoked gouda gives a wonderful smoky flavor and creamy texture, you can substitute it with sharp cheddar, fontina, or even a mild mozzarella. Just keep in mind the flavor profile will shift accordingly.
Is this dish very spicy?
The spice level comes from the Creole Cajun seasoning, which generally has a moderate heat. If you prefer milder flavors, simply reduce the seasoning amount or use a milder Cajun mix. The honey butter sauce helps balance any heat nicely.
What can I use if I don’t have stone-ground grits?
If you can’t find stone-ground grits, regular yellow grits or even polenta will work as substitutes. Stone-ground grits have a coarser texture and nuttier flavor, but the dish will still be delicious with alternatives.
Can this recipe be made gluten-free?
Yes! The ingredients in this recipe are naturally gluten-free. Just be sure to double-check that your Cajun seasoning does not contain any gluten or additives.
What’s the best way to reheat leftovers without losing texture?
The key is gentle reheating. Warm the grits slowly on the stove with a splash of milk while stirring frequently to maintain creaminess. Warm the shrimp gently in a skillet with a bit of butter or water to keep them juicy and avoid overcooking.
Final Thoughts
I truly hope you give this Honey Butter Cajun Shrimp with Smoked Gouda Grits Recipe a try because it is one of those rare dishes that looks as phenomenal as it tastes. The balance of spicy, sweet, smoky, and creamy textures creates an unforgettable meal that feels indulgent yet approachable. Whether you’re serving it for a special occasion or treating yourself during a cozy dinner, this recipe will quickly become a cherished favorite on your menu. Enjoy every bite and share the joy with those you love!
Print
Honey Butter Cajun Shrimp with Smoked Gouda Grits Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This Honey Butter Cajun Shrimp with Smoked Gouda Grits recipe combines creamy, cheesy comfort with spicy, sweet, and tangy shrimp for a flavorful southern-inspired dish that’s perfect for a hearty dinner. The smoked gouda-infused grits deliver a velvety base while the honey butter Cajun shrimp add a zesty kick, enhanced with fresh lemon and herbs for brightness.
Ingredients
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, to taste
- Freshly ground black pepper, to taste
Shrimp & Sauce
- 1 lb raw medium shrimp, peeled and 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 freshly squeezed lemon juice
- Zest of 1 small lemon
- Fresh dill or herb of choice, for garnish (optional)
Instructions
- Marinate Shrimp: Pat the shrimp dry and season them evenly with Creole Cajun seasoning. Place the shrimp in the refrigerator to marinate while you prepare the grits.
- Cook Grits: In a medium saucepan, combine the chicken stock or water, 1 cup of the milk, and the stone-ground grits. Bring this mixture to a boil over medium-high heat.
- Simmer Grits: Reduce the heat to low and simmer, stirring occasionally, until the liquid is absorbed and the grits are tender, about 20 to 25 minutes.
- Add Cheese and Butter: Stir the freshly grated smoked gouda cheese, 2 tablespoons of butter, and the remaining 1 cup of milk into the grits until the cheese is melted and the mixture is creamy.
- Season Grits: Season the grits with kosher salt and freshly ground black pepper to taste. Keep warm on low heat while preparing the shrimp.
- Cook Shrimp: In a large skillet, heat the 1 stick (8 tablespoons) of unsalted butter over medium heat. Add the seasoned shrimp and cook, stirring occasionally, until they turn pink and are opaque, about 2 to 3 minutes per side. Remove shrimp and set aside.
- Make Honey Butter Sauce: In the same skillet, add the finely chopped shallot and cook until tender, about 2 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
- Add Honey and Lemon: Stir in the pure honey, freshly squeezed lemon juice, and lemon zest. Bring the mixture to a gentle boil, allowing the flavors to meld for 1-2 minutes.
- Toss Shrimp in Sauce: Return the cooked shrimp to the skillet and toss them to coat evenly with the honey butter sauce.
- Serve: Spoon the creamy smoked gouda grits into serving bowls. Top each bowl with the honey butter Cajun shrimp and sauce over the top.
- Garnish: Optionally, sprinkle fresh dill or your herb of choice over the dish for a bright, fresh finish.
Notes
- Stone-ground grits provide the best texture and flavor for this recipe, but quick grits can be used in a pinch with adjusted cooking time.
- Adjust the amount of Creole Cajun seasoning according to your spice preference.
- Use low-sodium chicken stock or water to better control the saltiness of the dish.
- For a creamier texture, some prefer to add a splash of heavy cream along with the milk.
- Make sure not to overcook the shrimp; they should be just opaque to remain juicy and tender.
- Fresh herbs add a nice aromatic finish but are optional if unavailable.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern American
