Honey Butter Cajun Shrimp with Smoked Gouda Grits Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Coat the shrimp: Return cooked shrimp to the skillet and toss thoroughly to coat them in the honey butter sauce.
- 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
