Print

Gouda Grits with Smoky Brown Butter Shrimp

Gouda Grits with Smoky Brown Butter Shrimp
Print Recipe

Creamy Gouda Grits with Smoky Brown Butter Shrimp is a rich and flavorful Southern-inspired dish combining smooth, cheese-infused grits with tender shrimp cooked in nutty, smoky brown butter. This comforting yet elegant meal balances creamy, savory, and smoky elements for a satisfying experience perfect for any occasion.

Ingredients

Scale

Grits Base

  • 1 cup stone-ground grits
  • 4 cups water or broth
  • 1 cup sharp Gouda cheese, shredded
  • Salt, to taste
  • Black pepper, to taste

Shrimp and Sauce

  • 1 lb large shrimp, peeled and deveined
  • 4 tablespoons butter
  • 1/2 teaspoon smoked paprika
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lemon juice

Garnish

  • 2 tablespoons fresh parsley, chopped
  • Lemon wedges, optional

Instructions

  1. Prepare the Grits: Start by cooking stone-ground grits according to package instructions, typically simmering in water or broth until they are creamy and fully tender. Stir in the sharp Gouda cheese while the grits are still hot to ensure a smooth, cheesy texture. Season with salt and pepper to taste.
  2. Make the Brown Butter: In a skillet over medium heat, melt the butter until it bubbles and begins to brown, releasing a nutty aroma. Watch carefully to avoid burning—it usually takes just a few minutes and creates the flavorful base for the shrimp.
  3. Cook the Shrimp: Add minced garlic and smoked paprika to the brown butter, then toss in the peeled shrimp. Sauté until the shrimp turn pink and opaque, about 2-3 minutes per side, allowing the smoky buttery flavor to infuse.
  4. Combine and Season: Pour the shrimp and smoky brown butter sauce over the creamy Gouda grits. Stir gently to combine, then finish with a squeeze of fresh lemon juice and adjust seasoning with salt and pepper as needed to balance the richness.
  5. Garnish and Serve: Top the dish with chopped fresh parsley for color and freshness. Serve warm, optionally with lemon wedges on the side for extra brightness.

Notes

  • Choose Quality Grits: Use stone-ground grits for the best texture, avoiding instant varieties.
  • Use Fresh Shrimp: Fresh or properly thawed shrimp yield the best flavor and texture.
  • Don’t Rush Brown Butter: Monitor carefully to achieve a deep, nutty flavor without burning.
  • Cheese at End: Stir Gouda into hot grits just before serving to melt evenly.
  • Lemon Is Key: Always add lemon juice at the end to brighten and balance flavors.
  • Storage: Store leftover grits and shrimp separately in airtight containers in the refrigerator for up to 3 days.
  • Reheating: Gently reheat grits on the stove with a splash of milk or water; warm shrimp briefly in a skillet over low heat.

Nutrition

Keywords: Gouda grits, brown butter shrimp, creamy grits, smoky shrimp, Southern recipe, comfort food, easy shrimp recipe

Find it online: https://mydishez.com/gouda-grits-with-smoky-brown-butter-shrimp/