Honey Butter Cajun Shrimp with Smoked Gouda Grits Recipe

Introduction

This Honey Butter Cajun Shrimp with Smoked Gouda Grits is a comforting and flavorful dish that combines creamy, cheesy grits with spicy, sweet shrimp. It’s perfect for a cozy dinner that feels special but is easy enough for a weeknight.

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, optional for topping

Instructions

1. Step 1: Pat the shrimp dry with paper towels and place them in a bowl. Season with the Cajun seasoning and gently toss to coat. Cover and refrigerate while preparing the grits.
2. Step 2: In a heavy-bottomed saucepan over medium-high heat, combine the chicken stock, 1 cup of 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 the liquid is absorbed and grits are tender, about 10-15 minutes.
4. Step 4: Stir in the smoked gouda, 2 tablespoons butter, and remaining 1 cup milk. Mix until smooth and cheese is melted. Season with salt and pepper. Keep warm on low heat or remove from heat.
5. Step 5: Heat a large non-stick skillet over medium heat and melt the butter. Add the shrimp in a single layer without overcrowding. Cook 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
6. Step 6: In the same skillet, sauté the shallot until tender, about 2-3 minutes. Add garlic and cook another minute until fragrant.
7. Step 7: Pour in the honey, lemon juice, and lemon zest. Stir and bring to a slight boil, then remove from heat.
8. Step 8: Return the cooked shrimp to the skillet and toss to coat in the honey butter sauce.
9. Step 9: Serve the smoked gouda grits in bowls topped with the honey butter Cajun shrimp and any leftover sauce. Garnish with fresh dill or herbs if desired.

Tips & Variations

• Use stone-ground grits for the best texture and flavor. Instant grits will not yield the same creamy result.
• For extra heat, add a pinch of cayenne or hot sauce to the shrimp seasoning or sauce.
• If smoked gouda isn’t available, sharp cheddar or a mild smoked cheese can be a good substitute.
• Marinate the shrimp for up to 30 minutes to maximize flavor without making the shrimp mushy.

Storage

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

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish gluten-free?

Yes, this recipe is naturally gluten-free as long as your Cajun seasoning does not contain gluten. Always check labels if using store-bought seasoning blends.

Can I use frozen shrimp?

Yes, thaw frozen shrimp completely and pat dry before seasoning and cooking. This helps ensure they sear properly and don’t release excess water.

Honey Butter Cajun Shrimp with Smoked Gouda Grits Recipe

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4.7 from 130 reviews

This Honey Butter Cajun Shrimp with Smoked Gouda Grits recipe features tender, spicy shrimp coated in a luscious honey butter sauce served atop creamy, cheesy smoked gouda grits. The dish marries Southern charm with a touch of sweetness and smoky depth, perfect for a comforting yet elegant meal.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Southern American

Ingredients

Scale 1x2x3x

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 Honey Butter Cajun Shrimp

• 1 lb raw medium shrimp, peeled & 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 lemon juice, freshly squeezed
• Zest of 1 small lemon
• Fresh dill or herb of choice, as topping (optional)

Instructions

1. Season the shrimp: Pat the shrimp dry with paper towels. Place them in a bowl and toss gently with the Creole Cajun seasoning to coat evenly. Cover and refrigerate to marinate while you prepare the grits.
2. Cook the grits: In a heavy-bottomed saucepan over medium-high heat, combine the chicken stock, 1 cup of whole milk, and grits. Stir well and bring to a boil, about 8-10 minutes.
3. Simmer the grits: Once boiling, reduce heat to medium-low. Stir occasionally and cook until the liquid is absorbed and grits are tender and creamy, around 10-15 minutes.
4. Add cheese and butter: Stir in the smoked gouda, 2 tablespoons butter, and remaining 1 cup of milk. Mix thoroughly until cheese melts. Season with salt and black pepper to taste. Keep warm on lowest heat or remove from heat.
5. Cook the shrimp: Heat a large non-stick skillet over medium heat and add the cubed butter. Once melted, arrange shrimp in a single layer without overcrowding. Cook 2-3 minutes per side until shrimp turn pink and opaque. Transfer shrimp to a plate.
6. Sauté aromatics: In the same skillet, add shallots and sauté for 2-3 minutes until tender. Add garlic and cook for another minute until fragrant.
7. Make honey butter sauce: Pour in honey, lemon juice, and lemon zest. Stir to combine and bring sauce to a slight boil. Remove from heat.
8. Coat the shrimp: Return cooked shrimp to the skillet and toss thoroughly to coat them in the honey butter sauce.
9. Serve: Spoon the creamy gouda grits into bowls. Top with the honey butter cajun shrimp and drizzle with any remaining pan sauce. Garnish with fresh dill or your choice of herbs, if desired. Serve immediately.

Notes

• You can substitute chicken stock with water for a lighter flavor.
• Adjust the amount of Cajun seasoning to your spice preference.
• Use stone-ground grits for the best texture and creaminess.
• Work in batches when cooking shrimp to avoid overcrowding in the pan.
• Leftover shrimp and sauce can be stored separately in the refrigerator for up to 2 days.
• For extra richness, a splash of heavy cream can be added to the grits in step 4.

Keywords: honey butter shrimp, cajun shrimp, gouda grits, southern recipe, creamy grits, smoked gouda, cajun seasoning shrimp, easy shrimp dinner