Description

This Honey Butter Cajun Shrimp with Smoked Gouda Grits recipe combines creamy, cheesy grits with perfectly seasoned and sautéed shrimp coated in a luscious honey butter sauce. The smoky gouda enriches the grits, while the Cajun seasoning adds a spicy kick to the shrimp, balanced by the sweetness of honey and freshness of lemon. It’s a comforting, flavorful dish perfect for a satisfying dinner.

Ingredients

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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 lemon juice, freshly squeezed
Zest of 1 small lemon
Fresh dill or herb of choice, as topping (optional)

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Instructions

Marinate Shrimp: Pat the shrimp dry with paper towels, then season evenly with the Creole Cajun seasoning. Refrigerate the shrimp to let the flavors develop while you prepare the grits.
Cook Grits: In a medium saucepan, combine the chicken stock (or water), 1 cup of whole milk, and the stone-ground corn grits. Bring the mixture to a boil over medium-high heat, then reduce heat to low to simmer. Stir frequently until the grits have absorbed the liquid and are tender, about 20-25 minutes.
Add Cheese and Butter: Remove the saucepan from heat. Stir in the smoked gouda cheese, 2 tablespoons unsalted butter, and the remaining 1 cup of milk until the cheese melts and the grits are creamy. Season with kosher salt and freshly ground black pepper to taste. Keep warm while preparing the shrimp.
Cook Shrimp: In a large skillet, melt the 8 tablespoons of butter over medium heat. Add the seasoned shrimp to the skillet in a single layer. Cook the shrimp until they turn pink and opaque, about 2-3 minutes per side depending on size. Remove shrimp from the skillet and set aside.
Make Honey Butter Sauce: In the same skillet with butter and shrimp drippings, add the finely chopped shallot. Cook until tender and translucent, about 2 minutes. Add the minced garlic and cook until fragrant, about 30 seconds. Stir in the pure honey, freshly squeezed lemon juice, and lemon zest. Bring the sauce to a gentle boil, allowing it to thicken slightly for about 1-2 minutes.
Combine Shrimp and Sauce: Return the cooked shrimp to the skillet. Toss well to coat all the shrimp evenly with the honey butter sauce. Keep warm on low heat for a minute to meld flavors.
Serve: Ladle the creamy smoked gouda grits into serving bowls. Top generously with the honey butter Cajun shrimp. Garnish with fresh dill or your preferred herb, if desired, and serve immediately for best flavor and texture.

Notes

Use stone-ground grits for the best creamy texture and flavor.
Low-sodium chicken stock allows control over salt levels; adjust seasoning as needed.
For a spicier kick, add extra Cajun seasoning or a pinch of cayenne pepper to the shrimp.
Fresh lemon zest brightens the sauce — make sure not to omit it.
This dish is best enjoyed fresh but can be refrigerated for up to 2 days and reheated gently.
To make dairy-free, substitute butter and milk with plant-based alternatives and use a dairy-free cheese substitute or omit cheese.