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Gouda Grits with Smoky Brown Butter Shrimp
5 from 146 votes

Gouda Grits with Smoky Brown Butter Shrimp

Gouda Grits with Smoky Brown Butter Shrimp combines creamy cheese-infused grits cooked in chicken stock with shrimp seasoned in smoked spices and cooked in browned butter and garlic. The grits are smooth and rich from the Gouda cheese, while the shrimp brings a smoky, slightly spicy flavor with a firm yet tender bite. Grilled corn kernels and fresh chives add bursts of sweetness and freshness. The technique of browning butter adds a nutty depth, complementing the smokiness and richness in this layered dish.

Total Time
35 mins
Servings: 2 to 4
Course: Main Course
Cuisine: American

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
    Cup of Yum
  1. 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
  1. 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.
  2. 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.