Oooeee, y’all are gonna love this Honey Butter Cajun Shrimp! Perfectly seasoned with cajun spice and slathered in a swoon-worthy, flavorful honey butter sauce. There’s more…That beautiful, saucy shrimp sits on top of creamy, smoky, and cheesy Gouda Grits. This dish is sooo good, easy to make, and a surefire crowd pleaser!
For the smoked gouda grits:
- 3 cups low-sodium chicken stock/broth 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 & freshly ground black pepper, to taste
For the honey butter cajun shrimp:
- 1 lb raw medium shrimp, peeled & deveined
- 1 tablespoon cajun seasoning
- 8 tablespoons (1 stick) unsalted butter, cut into cubes
- 1 small shallot, finely chopped
- 4 cloves of 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, as topping- optional
- Pat the shrimp dry with paper towels and place them into a bowl. Season the shrimp with the cajun seasoning and gently toss to coat. Cover the bowl with a lid/plastic wrap and transfer to the refrigerator to marinate while you make the grits.
- Using a heavy-bottomed saucepan or large pot over medium-high heat; combine the stock, 1 cup of milk, and grits together. Stir the mixture together and let it come to a boil, about 8-10 minutes.
- Once the mixture starts to boil, reduce the heat to the medium-low and continue cooking, stirring the mixture every so often. Allow the grits to cook up until you see all the liquid is absorbed and the grits become soft and tender, about 10-15 minutes.
- Then sprinkle in the cheese along with the butter and remaining 1 cup of milk. Stir everything together very well until all the cheese has melted through and everything is combined. Season the grits with salt/pepper, to taste. Note: keep the grits on the lowest stove setting to keep warm or remove from heat while you make the shrimp.
- Heat a large, non-stick skillet over medium heat and add in the butter. Once melted, add the shrimp in a single layer- careful not to overcrowd the pan, work in batches, if needed. Cook the shrimp for 2-3 minutes on each side, until the flesh is pink and opaque. Then transfer all the cooked shrimp to a clean plate and set aside.
- Add the shallot into the skillet and sauté until tender, about 2-3 minutes. Then add in the garlic and continue cooking until the garlic is fragrant, about 1 minute. Pour in the honey along with the lemon juice and lemon zest. Stir everything together until combined. Allow the sauce to come up to a slight boil and then remove from heat.
- Add the cooked shrimp back into the skillet and toss together to fully coat all the shrimp in the honey butter sauce.
- Serve immediately by placing the gouda grits into bowls, and top with the honey butter cajun shrimp and any residual pan sauce drippings. Garnish with fresh herbs and a lemon slice, if desired. Enjoy!
- Please read the blog post in its entirety for more tips + tricks.
Keywords: honey shrimp, honey butter shrimp, cajun shrimp, shrimp and grits, cajun grits, smoked gouda grits, cheese grits