Honey Butter Cajun Shrimp with Smoked Gouda Grits Recipe
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.
- 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
