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
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, 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
