Gouda Grits with Smoky Brown Butter Shrimp
User Reviews
5
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Total Time
35 mins
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Servings
2 to 4
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Course
Main Course
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Cuisine
American
Gouda Grits with Smoky Brown Butter Shrimp
Description
The recipe starts by cooking grits in boiling chicken stock until creamy, then whisking in freshly grated Gouda cheese, butter, and seasoning to finish a lightly creamy base that is mild yet distinct. Meanwhile, peeled and deveined shrimp are thoroughly dried then seasoned with salt, black pepper, smoked paprika, chipotle chili powder, and cumin, giving a smoky, warm spice profile. The shrimp are cooked in batches in unsalted butter over medium-high heat, allowing the butter to brown and develop nutty flavors without burning. Garlic is added toward the end for a fragrant note. The shrimp are removed, and the browned butter sauce combines with the cooked shrimp, ready to be served atop the cheesy grits with grilled corn and snipped chives that contribute pops of sweet and fresh contrast.
This dish makes a comforting, richly flavored meal, suitable for a satisfying lunch or dinner. The smoky spices and browned butter accent the creamy, cheesy grits, while the grilled corn adds texture variation. Fresh chives provide a mild onion-like brightness, balancing the richness. It exemplifies thoughtful layering of flavors and textures within a single plate.
Ingredients
gouda grits
- 4 cups chicken stock low-sodium
- 1 cup grits I like the quaker 5 minute grits, but you can definitely use the stone ground if you’re a grit purist! - just follow the directions they come with, quick-cooking
- 8 ounces gouda cheese freshly grated
- 2 tablespoons butter unsalted
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 sweet corn cut from the cob, ears, grilled
- 2 tablespoons chives freshly snipped
shrimp
- 1 pound Shrimp I like the larger grilling shrimp, raw, peeled, deveined
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chipotle chili powder
- 1/4 teaspoon cumin ground
- 4 tablespoons butter unsalted
- 2 garlic finely minced or pressed, cloves
Instructions
gouda grits
- Bring the stock to a boil in a medium saucepan. Once boiling, add the grits and whisk constantly until they are fully mixed into the stock, about a minute or two. Reduce the heat to low and cover, stirring once or twice more, until the grits are thicker and creamy, about 5 minutes. Stir in the grated cheese, salt and pepper. Taste and season more if desired – this will depend on the salt in your stock and cheese.
shrimp
- Pat the shrimp completely dry with paper towels. Once it’s dry, season it with the salt, pepper, paprika, chili powder and cumin. Heat a large skillet over medium-high heat and add the butter. Once it’s melted and begins to sizzle, add the shrimp in batches (don’t overcrowd it!) and cook on both sides until pink. The butter will brown as the shrimp cooks and you can whisk it occasionally to prevent it from burning. When the shrimp is finished, stir in the garlic (I stir a little in each batche of the shrimp) and cook for a second then place the shrimp on a plate. Repeat.
- To serve the grits, spoon them into a bowl and add the shrimp on top. I like to drizzle any of the butter in the pan on top too. Cover with spoonfuls of grilled corn (you can toss it in butter, salt and pepper!) and a sprinkling of chives. Eat immediately.
User Reviews
Overall Rating
5
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