Gouda Grits with Smoky Brown Butter Shrimp Recipe
This Gouda Grits with Smoky Brown Butter Shrimp recipe combines creamy, cheesy grits with succulent shrimp cooked in a flavorful smoky brown butter sauce. Topped with grilled sweet corn and fresh chives, it’s a comforting Southern-inspired dish perfect for a hearty dinner or special occasion.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern American
Ingredients
Scale
Gouda Grits
- 4 cups low-sodium chicken stock
- 1 cup quick-cooking grits (Quaker 5-minute or stone ground)
- 8 ounces Gouda cheese, freshly grated
- 2 tablespoons unsalted butter
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 ears grilled sweet corn, cut from the cob
- 2 tablespoons freshly snipped chives
Shrimp
- 1 pound raw peeled and deveined shrimp (larger grilling shrimp preferred)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chipotle chili powder
- 1/4 teaspoon ground cumin
- 4 tablespoons unsalted butter
- 2 garlic cloves, finely minced or pressed
Instructions
- Prepare the Gouda Grits: Bring 4 cups of low-sodium chicken stock to a boil in a medium saucepan. Once boiling, whisk in 1 cup of quick-cooking grits thoroughly to avoid lumps. Reduce the heat to low, cover the pot, and let the grits cook for about 5 minutes, stirring occasionally until creamy and thickened. Stir in 8 ounces of freshly grated Gouda cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Taste and adjust seasoning if needed.
- Cook the Shrimp: Pat 1 pound of raw peeled and deveined shrimp completely dry with paper towels. Season the shrimp evenly with 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon smoked paprika, 1/4 teaspoon chipotle chili powder, and 1/4 teaspoon ground cumin. Heat a large skillet over medium-high heat and melt 4 tablespoons of unsalted butter until it begins to sizzle. Add the shrimp in batches to avoid overcrowding the pan. Cook for 2-3 minutes per side, until the shrimp turn pink and opaque. Occasionally whisk the butter to prevent it from burning as it browns. As you cook each batch, stir in finely minced or pressed garlic (2 cloves total) for about a second, then transfer the shrimp to a plate.
- Assemble and Serve: Spoon the creamy Gouda grits into bowls and place the smoky brown butter shrimp on top. Drizzle some of the browned butter from the pan over the shrimp for extra flavor. Add spoonfuls of grilled sweet corn, optionally tossed in butter, salt, and pepper, and finish with a sprinkle of freshly snipped chives. Serve immediately for the best taste and texture.
Notes
- Using low-sodium chicken stock allows better control of the dish’s saltiness.
- Drying the shrimp thoroughly before seasoning ensures better browning and flavor.
- Cooking shrimp in batches prevents overcrowding, which helps them sear properly instead of steaming.
- You can substitute stone-ground grits, but cooking time may increase.
- Grilled corn adds a smoky sweetness that complements the brown butter shrimp perfectly.
Keywords: gouda grits, smoky brown butter shrimp, Southern recipe, creamy grits, shrimp skillet, grilled corn, comfort food