Description
This Gouda Grits with Smoky Brown Butter Shrimp recipe is a comforting and flavorful Southern-inspired dish featuring creamy gouda-infused grits topped with perfectly seared shrimp cooked in smoky brown butter and aromatic spices. Finished with grilled sweet corn and fresh chives, it offers a delightful combination of creamy, smoky, and fresh flavors in every bite.
Ingredients
Scale
Gouda Grits
- 4 cups low-sodium chicken stock
- 1 cup quick-cooking grits (such as Quaker 5-minute grits)
- 8 ounces Gouda cheese, freshly grated
- 2 tablespoons unsalted butter
- 1/4 teaspoon salt
- 1/4 teaspoon black 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 black 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 the chicken stock to a boil in a medium saucepan. Once boiling, whisk in the grits and continue whisking until fully incorporated, about 1-2 minutes. Reduce heat to low, cover, and cook, stirring once or twice, until the grits thicken and become creamy, about 5 minutes. Stir in the grated Gouda cheese, butter, salt, and pepper. Taste and adjust seasoning as needed depending on the saltiness of your stock and cheese.
- Season the Shrimp: Pat the shrimp dry with paper towels to remove any moisture. Season them evenly with salt, black pepper, smoked paprika, chipotle chili powder, and ground cumin, ensuring all sides are well coated.
- Cook the Shrimp in Brown Butter: Heat a large skillet over medium-high heat and melt the butter. Once the butter starts sizzling and browning slightly, add the shrimp in batches to avoid overcrowding. Cook the shrimp for about 2-3 minutes per side or until they turn pink and opaque. Whisk the butter occasionally to prevent it from burning. During the last moments of cooking each batch, stir in some of the minced garlic to infuse the shrimp with aromatic flavor. Remove cooked shrimp to a plate and repeat with remaining shrimp.
- Assemble and Serve: Spoon the creamy gouda grits into bowls. Top with the browned butter shrimp and drizzle any remaining browned butter from the pan over the top for extra flavor. Garnish with spoonfuls of grilled sweet corn seasoned with butter, salt, and pepper, and sprinkle freshly snipped chives over everything. Serve immediately to enjoy the perfect balance of creamy, smoky, and fresh flavors.
Notes
- For extra smoky flavor, you can grill the corn on an outdoor grill or use a grill pan.
- Stone-ground grits can be used instead of quick-cooking grits but will require longer cooking time; follow package instructions.
- To prevent shrimp from overcooking, cook in batches and keep an eye on the color changing to pink and firm texture.
- Feel free to substitute chicken stock with vegetable stock to make this dish pescatarian-friendly.
Keywords: gouda grits, smoky shrimp, brown butter shrimp, Southern recipe, creamy grits, grilled corn, quick grits, easy shrimp dinner