Gouda Grits with Smoky Brown Butter Shrimp

There’s something utterly comforting about a bowl of Gouda Grits with Smoky Brown Butter Shrimp. I remember the warm summer evenings spent on the porch, savoring each bite as the sun dipped below the horizon. The creamy texture of the grits paired with the crispy, succulent shrimp creates a perfect harmony that sings of coastal cuisine. My family has always had a knack for embracing delicious, uncomplicated meals, and this dish embodies that philosophy. Each ingredient comes together to tell a story—one of care, tradition, and genuine pleasure. It’s not just food; it’s a heartfelt experience that brings everyone to the table, ready to share laughter and moments. Whether you’re enjoying it for a special occasion or a casual weeknight dinner, this dish promises to impress and satisfy.

What to Gather for Gouda Grits with Smoky Brown Butter Shrimp

When it comes to crafting a delicious bowl of Gouda Grits with Smoky Brown Butter Shrimp, the ingredients are your essential building blocks. Each one plays a crucial role in achieving the perfect balance of flavors and textures. From the creamy grits to the succulent shrimp, every component is designed to work harmoniously, creating a dish that’s not only satisfying but also unforgettable.

• 4 cups low-sodium chicken stock: The base of the grits, adding depth and flavor.
• 1 cup quick-cooking grits: The heart of the dish, providing creaminess and comfort.
• 8 ounces Gouda cheese, freshly grated: Adds a rich, earthy flavor that elevates the grits.
• 2 tablespoons unsalted butter: Enhances the creaminess of the grits.
• 1/4 teaspoon salt: Essential for seasoning the grits and shrimp.
• 1/4 teaspoon pepper: Adds a subtle kick to the dish.
• 2 ears grilled sweet corn, cut from the cob: Brings sweetness and texture to the meal.
• 2 tablespoons freshly snipped chives: A touch of freshness and color.
• 1 pound raw peeled and deveined shrimp: The star of the dish, delivering a delightful seafood flavor.
• 1/2 teaspoon salt: For seasoning the shrimp perfectly.
• 1/2 teaspoon pepper: Enhances the overall flavor of the shrimp.
• 1/2 teaspoon smoked paprika: Introduces a smoky depth.
• 1/4 teaspoon chipotle chili powder: Adds a hint of smokiness and spice.
• 1/4 teaspoon ground cumin: Complements the flavors beautifully.
• 4 tablespoons unsalted butter: For browning the shrimp.
• 2 cloves garlic, finely minced or pressed: Offers aromatic flavor to the shrimp.

Cooking Instructions for Gouda Grits with Smoky Brown Butter Shrimp

Cooking Gouda Grits with Smoky Brown Butter Shrimp is a delightful journey. I love how each step unfolds, transforming simple ingredients into a beautiful dish. Follow along, and savor the process as much as the result!

1. Start by bringing the chicken stock to a boil in a medium saucepan. This will be the foundation of your creamy grits. Once boiling, you’ll add the grits, whisking constantly for about a minute or two to ensure they are fully incorporated into the stock.
2. After the grits are mixed in, reduce the heat to low and cover the saucepan. Stir occasionally, watching as they begin to thicken and become creamy, which should take around five minutes. You want them to be thick but smooth.
3. Once the grits reach the desired consistency, stir in the grated Gouda cheese, salt, and pepper. Don’t forget to taste and adjust the seasoning! The saltiness of the cheese and stock will affect how much additional seasoning you need.
4. Next, prepare the shrimp. Pat them completely dry with paper towels. It’s crucial to remove excess moisture to help them sear perfectly. Season the shrimp with salt, pepper, smoked paprika, chipotle chili powder, and ground cumin. This spice blend enhances their flavor and adds depth.
5. In a large skillet, heat the butter over medium-high heat until it melts and begins to sizzle. This is the moment you want for a lovely sear on your shrimp.
6. Add the seasoned shrimp in batches to avoid overcrowding. Cook them on both sides until they turn pink and opaque. You should see the butter start to brown slightly, which adds a delicious nutty flavor.
7. When the shrimp are cooked through, stir in the minced garlic, cooking for just a minute until fragrant. This step infuses the shrimp with even more flavor.
8. Once all the shrimp is cooked, transfer them to a plate and cover to keep warm. The butter left in the skillet is liquid gold!
9. To serve, spoon the creamy grits into bowls and top with the perfectly cooked shrimp. I love drizzling any leftover browned butter from the pan over the top for that extra flavor kick.
10. Finish off by sprinkling the grilled corn over the dish, adding a pop of sweetness and crunch, and garnish with chives. Serve immediately and watch everyone devour it!

Ways to Adapt This Recipe

Every cook loves a versatile recipe. Here are some ways you can adapt the Gouda Grits with Smoky Brown Butter Shrimp to make it your own!

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat in a microwave or on the stovetop, adding a bit of liquid to restore creaminess.
• Freezing: You can freeze the grits and shrimp separately. Thaw overnight in the fridge before reheating.
• Pairing: Serve with a crisp salad or crusty bread for a complete meal.
• Vegetarian Option: Substitute the shrimp with sautéed mushrooms or other vegetables for a delightful vegetarian version.
• Seasonal Variations: In the fall, try adding pumpkin or squash to the grits for a seasonal twist.

Serving Options for Gouda Grits with Smoky Brown Butter Shrimp

Serving Gouda Grits with Smoky Brown Butter Shrimp is just as delightful as making it! Here are some fun ideas to elevate your dining experience:

• As a Main Course: This dish is hearty enough to stand alone as a main event, perfect for family dinners.
• With a Side Salad: A fresh, zesty salad pairs beautifully with the creamy grits and enhances the meal.
• For a Casual Gathering: Set up a serve-yourself buffet with grits, shrimp, and toppings for guests to customize their bowls.
• Perfect for Summer Nights: The light and fresh flavors make this a great choice for summer barbecues or outdoor dining.
• Comfort Food Vibe: Serve it warm and comforting on a chilly evening, accompanied by a glass of iced tea.
• Garnish Options: Top with extra chives, a sprinkle of paprika, or even a squeeze of lemon juice for added brightness.

FAQ

Conclusion

In conclusion, Gouda Grits with Smoky Brown Butter Shrimp is a dish that beautifully combines rich flavors and comforting textures. It’s a wonderful way to bring family and friends together around the dinner table. I encourage you to give this recipe a try; it’s sure to become a beloved favorite in your home. Enjoy the cooking process, relish every bite, and make some unforgettable memories around the table.

Gouda Grits with Smoky Brown Butter Shrimp

The ultimate comfort food, Gouda Grits with Smoky Brown Butter Shrimp is creamy, savory, and packed with flavor. Perfect for an easy weeknight dinner or an impressive dish for guests. You won't be able to resist making this tonight!

Print Recipe Pin Recipe

Course Dinner

Cuisine American

Servings 4 servings

Calories 450 kcal

Equipment

• Skillet
• Frying Pan
• Whisk
• Peeler
• Large Pot
• Grater
• Wooden Spoon
• Mixing Bowl

Ingredients

  

• 4 cups chicken stock
• 1 cup quick-cooking 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.
• 8 ounces Gouda cheese freshly grated
• 2 tablespoons unsalted butter
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 ears grilled sweet corn cut from the cob
• 2 tablespoons freshly snipped chives
• 1 pound raw peeled and deveined shrimp I like the larger grilling shrimp
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon chipotle chili powder
• 1/4 teaspoon ground cumin
• 4 tablespoons unsalted butter
• 2 cloves garlic finely minced or pressed

Instructions

 

• 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.
• 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 batch 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.

Notes

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat in a microwave or on the stovetop, adding a bit of liquid to restore creaminess.
• Freezing: You can freeze the grits and shrimp separately. Thaw overnight in the fridge before reheating.
• Pairing: Serve with a crisp salad or crusty bread for a complete meal.
• Vegetarian Option: Substitute the shrimp with sautéed mushrooms or other vegetables for a delightful vegetarian version.
• Seasonal Variations: In the fall, try adding pumpkin or squash to the grits for a seasonal twist.

Keyword comfort food, easy dinner recipe, Gouda Grits Recipe, Shrimp and Grits

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Meet Sienna Blake

I’m Sienna, the detail-obsessed cook of the group! I specialize in baking and perfecting technical recipes so you never have to guess in the kitchen. I have tested this specific recipe multiple times adjusting the measurements and timing to guarantee it is absolutely foolproof and ready for your table. Trust the process, and I promise you’ll get amazing results!