Honey Butter Cajun Shrimp with Smoked Gouda Grits Recipe

Introduction

Enjoy a delightful twist on Southern comfort food with Honey Butter Cajun Shrimp served over creamy Smoked Gouda Grits. The smoky cheese grits pair perfectly with tender shrimp glazed in a sweet and spicy honey butter sauce. This dish is sure to impress for any weeknight dinner or special occasion.

Ingredients

• 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 and freshly ground black pepper, to taste
• 1 lb raw medium shrimp, peeled and deveined
• 1 tablespoon Creole Cajun seasoning (homemade or store-bought)
• 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 topping (optional)

Instructions

1. Step 1: Pat the shrimp dry with paper towels and place in a bowl. Season with Creole Cajun seasoning and toss gently to coat. Cover and refrigerate while preparing the grits.
2. Step 2: In a heavy-bottomed saucepan over medium-high heat, combine chicken stock, 1 cup milk, and grits. Stir and bring to a boil, about 8-10 minutes.
3. Step 3: Reduce heat to medium-low and cook, stirring occasionally, until grits are soft and liquid is absorbed, about 10-15 minutes.
4. Step 4: Stir in grated smoked gouda, 2 tablespoons butter, and remaining 1 cup of milk until cheese melts and mixture is smooth. Season with salt and pepper. Keep warm over low heat or remove from heat.
5. Step 5: Heat a large non-stick skillet over medium heat and melt 8 tablespoons butter. Add shrimp in a single layer, working in batches if needed to avoid crowding. Cook shrimp 2-3 minutes per side until pink and opaque. Transfer cooked shrimp to a plate.
6. Step 6: In the same skillet, sauté shallot until tender, about 2-3 minutes. Add garlic and cook until fragrant, about 1 minute.
7. Step 7: Add honey, lemon juice, and lemon zest to the skillet. Stir and bring sauce to a slight boil, then remove from heat.
8. Step 8: Return shrimp to the skillet and toss to coat thoroughly with honey butter sauce.
9. Step 9: Serve grits in bowls topped with the honey butter Cajun shrimp and pan sauce. Garnish with fresh dill or your preferred herb, if desired.

Tips & Variations

• For a spicier kick, add a pinch of cayenne pepper to the shrimp seasoning.
• Use homemade Creole Cajun seasoning for a fresher flavor or adjust salt levels.
• If you prefer creamier grits, stir in an extra tablespoon of butter before serving.
• Substitute smoked gouda with sharp cheddar or fontina for a different cheese flavor.

Storage

Store leftover shrimp and grits separately in airtight containers in the refrigerator for up to 2 days. Reheat grits gently on the stove with a splash of milk to restore creaminess. Warm shrimp in a skillet over low heat to prevent overcooking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used. Thaw completely and pat dry before seasoning and cooking to ensure the best texture and flavor.

What can I substitute if I don’t have smoked gouda?

You can use smoked cheddar, fontina, or even a mild white cheddar as substitutes. Each will bring a slightly different flavor but will still pair well with the grit base.