Description
This Honey Butter Cajun Shrimp with Smoked Gouda Grits recipe offers a rich, comforting Southern-style dish with creamy smoked gouda grits paired with spicy, sweet Cajun shrimp tossed in a luscious honey butter sauce. Perfect for a satisfying dinner, this meal balances spicy and sweet flavors with smooth textures.
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 freshly squeezed lemon juice
- 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 season evenly with the Creole Cajun seasoning. Place the shrimp in the refrigerator to let the flavors infuse while you prepare the grits.
- Cook Grits: In a medium saucepan, combine the chicken stock (or water), 1 cup of the whole milk, and the stone-ground corn grits. Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent clumping.
- Simmer Grits: Reduce the heat to low and simmer the grits gently, stirring frequently, until the liquid is fully absorbed and the grits turn tender and creamy. This typically takes about 20-25 minutes.
- Add Cheese and Butter: Stir in the freshly grated smoked gouda cheese, 2 tablespoons of unsalted butter, and the remaining 1 cup of milk. Continue stirring until the cheese is fully melted and incorporated, creating a creamy texture.
- Season Grits: Season the grits generously with kosher salt and freshly ground black pepper to taste. Stir well, then keep the grits warm on the stove over very low heat.
- Cook Shrimp: In a large skillet, heat the 8 tablespoons (1 stick) of unsalted butter over medium heat until melted and hot. Add the seasoned shrimp and cook them until they turn pink and opaque throughout, about 2-3 minutes per side depending on size. Remove the shrimp from the skillet and set aside.
- Make Honey Butter Sauce: In the same skillet with the remaining butter and shrimp drippings, add the finely chopped shallot. Cook over medium heat until the shallot becomes tender and translucent, about 2 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add Honey and Lemon: Stir in the pure honey, freshly squeezed lemon juice, and lemon zest. Bring the mixture to a slight boil, allowing the sauce to thicken slightly, about 1-2 minutes.
- Combine Shrimp and Sauce: Return the cooked shrimp to the skillet and toss gently to coat them thoroughly in the honey butter sauce. Heat through for an additional minute to marry the flavors.
- Serve: Spoon the creamy smoked gouda grits into serving bowls. Top generously with the honey butter Cajun shrimp.
- Garnish: Finish with a sprinkle of fresh dill or your preferred fresh herb for a burst of color and fresh flavor, if desired. Serve immediately to enjoy the dish warm.
Notes
- Use stone-ground corn grits for the best texture and flavor.
- You can substitute smoked gouda with sharp cheddar if preferred.
- Adjust the amount of Cajun seasoning according to your preferred spice level.
- For a dairy-free version, substitute butter and milk with plant-based alternatives but note flavor will vary.
- Fresh herbs like dill, parsley, or chives add a nice fresh note as a garnish.
- Make sure not to overcook shrimp to keep them tender and juicy.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern, Cajun
