Description
A flavorful and comforting dish featuring tender Cajun-seasoned shrimp glazed in a sweet honey butter sauce, served over creamy smoked gouda grits. This recipe blends smoky, spicy, and sweet elements for a satisfying Southern-inspired meal perfect for a family dinner or special occasion.
Ingredients
Scale
For the 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
For the 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, for garnish (optional)
Instructions
- Marinate Shrimp: Pat the peeled and deveined raw medium shrimp dry with paper towels. Season evenly with 1 tablespoon of Creole Cajun seasoning. Cover and refrigerate while you prepare the grits to allow the flavors to infuse.
- Cook Grits: In a medium saucepan, combine 3 cups of low-sodium chicken stock (or water), 1 cup of whole milk, and 1 1/2 cups of stone-ground corn grits. Bring the mixture to a boil over medium-high heat, then reduce to low and simmer gently, stirring occasionally, until the grits absorb the liquid and become tender, about 20-25 minutes.
- Add Cheese and Butter: Once the grits are cooked, stir in 8 ounces of freshly grated smoked gouda cheese, 2 tablespoons of unsalted butter, and the remaining 1 cup of whole milk. Continue stirring until the cheese has fully melted and the mixture is creamy. Season with kosher salt and freshly ground black pepper to taste. Keep warm on low heat.
- Cook Shrimp: In a large skillet, melt 8 tablespoons (1 stick) of unsalted butter over medium heat. Add the seasoned shrimp in a single layer and cook until they turn pink and are opaque throughout, about 2-3 minutes per side depending on size. Remove shrimp from the skillet and set aside on a plate.
- Make Honey Butter Sauce: In the same skillet with the butter, add the finely chopped shallot and cook until tender and translucent, about 2 minutes. Add the minced garlic and cook for another 30 seconds or until fragrant. Stir in 1/4 cup pure honey, 1 tablespoon freshly squeezed lemon juice, and the zest of one small lemon. Bring the mixture to a gentle boil for 1-2 minutes to meld the flavors and slightly thicken the sauce.
- Combine Shrimp and Sauce: Return the cooked shrimp to the skillet and toss gently to coat them evenly in the honey butter sauce. Allow the shrimp to warm through and absorb the sauce flavors for a minute.
- Serve: Spoon the creamy smoked gouda grits into serving bowls. Top generously with the honey butter Cajun shrimp and drizzle with additional sauce from the skillet. Garnish with fresh dill or a herb of your choice if desired. Serve immediately for best flavor and texture.
Notes
- You can substitute chicken stock with water, but stock will provide richer flavor to the grits.
- Adjust the level of Creole Cajun seasoning according to your spice preference.
- Use stone-ground grits for the best texture; instant grits will not yield the same creamy result.
- Make sure not to overcook shrimp as they can become tough and rubbery.
- Fresh herbs like dill add a nice fresh contrast but are optional.
