Introduction

Honey Butter Cajun Shrimp with Smoked Gouda Grits is a comforting and flavorful dish that combines creamy, cheesy grits with spicy, sweet shrimp. Perfect for a cozy dinner, this recipe elevates Southern classics with a touch of honey and fresh lemon zest.

Honey Butter Cajun Shrimp with Smoked Gouda Grits Recipe - Recipe Image

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

Instructions

Step 1: Pat the shrimp dry with paper towels and place them into a bowl. Season the shrimp with the Creole Cajun seasoning and gently toss to coat. Cover the bowl and refrigerate to marinate while preparing the grits.
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.
Step 3: Reduce heat to medium-low and cook the grits, stirring occasionally, until the liquid is absorbed and grits are tender, about 10-15 minutes.
Step 4: Stir in the smoked gouda cheese, 2 tablespoons butter, and the remaining 1 cup milk. Mix until the cheese melts and the grits are creamy. Season with salt and pepper to taste. Keep warm on the lowest heat or remove from heat while cooking shrimp.
Step 5: Heat a large non-stick skillet over medium heat and add the cubed butter. When melted, add shrimp in a single layer without overcrowding. Cook 2-3 minutes per side until pink and opaque. Transfer shrimp to a clean plate.
Step 6: In the same skillet, sauté the shallot until tender, about 2-3 minutes. Add garlic and cook until fragrant, about 1 minute. Pour in honey, lemon juice, and lemon zest. Stir and bring to a slight boil, then remove from heat.
Step 7: Return the cooked shrimp to the skillet and toss to coat evenly with the honey butter sauce.
Step 8: Serve by spooning the smoked gouda grits into bowls. Top with the honey butter Cajun shrimp and drizzle any pan sauce over the top. Garnish with fresh dill or your favorite herb if desired.

Tips & Variations

Use homemade Creole Cajun seasoning for a fresher, more customizable spice blend.
For extra creaminess, stir in a splash of heavy cream to the grits along with the milk and cheese.
If you prefer less heat, reduce the Cajun seasoning amount or omit the black pepper.
Try garnishing with chopped green onions or parsley instead of dill for a different fresh herb note.

Storage

Store leftover shrimp and grits separately in airtight containers in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of milk to loosen the grits and prevent drying. Reheat the shrimp in a covered pan with a little butter or olive oil to keep them moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used. Make sure to thaw them completely and pat dry before seasoning to avoid excess moisture during cooking.

What can I substitute for smoked gouda?

If smoked gouda is unavailable, try using sharp cheddar or a mild smoked cheese like mozzarella for a similar creamy texture and flavor.

Honey Butter Cajun Shrimp with Smoked Gouda Grits Recipe

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★★★★★

5 from 61 reviews

A flavorful and comforting Southern-inspired dish featuring tender Cajun-seasoned shrimp coated in a sweet honey butter sauce, served over creamy smoked gouda grits. Perfect for a cozy dinner that combines savory, spicy, and sweet notes in every bite.

Author: zara
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Southern American

Ingredients

Scale

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, to taste
Freshly ground black pepper, to taste

Shrimp & Sauce

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

Instructions

Marinate the shrimp: Pat the shrimp dry with paper towels and place them in a bowl. Season evenly with the Creole Cajun seasoning and toss gently to coat. Cover and refrigerate while preparing the grits to let the flavors meld.
Cook the grits: In a heavy-bottomed saucepan or large pot over medium-high heat, combine the chicken stock, 1 cup of milk, and grits. Stir and bring to a boil, about 8-10 minutes, stirring occasionally to prevent sticking.
Simmer until tender: Reduce heat to medium-low and continue cooking the grits, stirring occasionally, until all liquid is absorbed and grits become soft and tender, about 10-15 minutes.
Add cheese and butter: Sprinkle in the smoked gouda cheese, 2 tablespoons butter, and remaining 1 cup of milk. Stir thoroughly until cheese melts and mixture is creamy. Season with salt and 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 melt the remaining butter. Add shrimp in a single layer (work in batches if needed), cooking 2-3 minutes per side until pink and opaque. Transfer cooked shrimp to a plate.
Sauté aromatics and create sauce: In the same skillet, add shallots and sauté until tender, about 2-3 minutes. Add garlic and cook until fragrant, about 1 minute. Pour in honey, lemon juice, and lemon zest, stirring well. Let sauce come to a slight boil, then remove from heat.
Toss shrimp in sauce: Add the cooked shrimp back to the skillet and toss thoroughly to coat with the honey butter sauce.
Serve: Spoon the smoked gouda grits into bowls and top with the honey butter Cajun shrimp and any pan sauce. Garnish with fresh dill or your preferred herb if desired. Serve immediately for best flavor and texture.

Notes

For best results, use stone-ground grits as they provide a creamy and hearty texture.
Adjust the Creole Cajun seasoning amount based on your preferred spice level.
If you prefer a thicker sauce, simmer the honey butter sauce a bit longer before adding shrimp.
The dish pairs well with a crisp green salad or steamed vegetables for a complete meal.
Leftover grits can be refrigerated and gently reheated with a splash of milk to restore creaminess.

Keywords: Honey Butter Cajun Shrimp, Smoked Gouda Grits, Cajun Shrimp Recipe, Southern Cooking, Seafood and Grits, Comfort Food