Description
This Honey Butter Cajun Shrimp with Smoked Gouda Grits recipe offers a perfect blend of creamy, cheesy grits with the bold, spicy flavors of Cajun-seasoned shrimp glazed in a sweet honey butter sauce. The dish is warming and comforting, ideal for a satisfying dinner for four.
Ingredients
Scale
Grits
- 3 cups low-sodium chicken stock or water
- 1 cup whole milk
- 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 and Sauce
- 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, for garnish (optional)
Instructions
- Marinate Shrimp: Pat the shrimp dry with paper towels. Sprinkle evenly with Creole Cajun Seasoning and refrigerate to let the flavors meld while preparing the grits.
- Cook Grits: In a medium saucepan, combine the chicken stock, 1 cup of whole milk, and the stone-ground corn grits. Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent lumps.
- Simmer Grits: Lower the heat to a simmer and cook, stirring frequently, until the liquid is absorbed and the grits are thick and tender, approximately 20–25 minutes.
- Add Cheese and Butter: Stir in the grated smoked gouda, 2 tablespoons unsalted butter, and the remaining 1 cup of whole milk. Continue stirring until the cheese melts fully and the grits are creamy and smooth.
- Season Grits: Add kosher salt and freshly ground black pepper to taste. Keep the grits warm on low heat while preparing the shrimp.
- Cook Shrimp: Heat the 1 stick of unsalted butter in a large skillet over medium heat. 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, add the finely chopped shallot and cook until tender, about 2 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
- Add Honey and Lemon: Stir in the honey, freshly squeezed lemon juice, and lemon zest. Bring the mixture to a slight boil, allowing the sauce to thicken and become glossy.
- Combine Shrimp and Sauce: Return the cooked shrimp to the skillet and toss well to coat them evenly with the honey butter sauce.
- Serve: Spoon the smoked gouda grits into serving bowls. Top with the honey butter Cajun shrimp and drizzle with additional sauce from the skillet.
- Garnish: Optionally, sprinkle fresh dill or your favorite herb on top for a fresh herbal note and vibrant presentation.
Notes
- Use stone-ground grits for the best texture and flavor.
- Adjust the amount of Cajun seasoning based on your spice tolerance.
- You can substitute smoked gouda with sharp cheddar or another melting cheese if preferred.
- Keeping the grits warm while cooking the shrimp ensures everything is served hot.
- Fresh herbs add a nice touch but are optional.
