Cajun Honey Butter Shrimp and Grits
This Cajun Honey Butter Shrimp and Grits is a Southern classic! Creamy grits topped with succulent shrimp in a sweet and spicy sauce.
Equipment
- Medium Saucepan
- Skillet
- Whisk
- Spoon or spatula
Ingredients
- 4 cups chicken stock
- 1 cup corn grits
- 1 cup smoked gouda cheese, shredded
- ½ cup heavy cream
- 2 tablespoons salted butter
- 1 pound raw medium-sized shrimp, peeled and deveined
- 1 tablespoon Cajun seasoning
- 4 ounces salted butter
- 3 tablespoons honey
- 1 tablespoon lemon juice
- 1 teaspoon brown sugar
- 1 teaspoon Dijon mustard
Instructions
- In a medium saucepan, bring the chicken stock to a boil. Gradually whisk in the corn grits, reducing the heat to low. Stir continuously until the grits are thick and creamy, about 20-25 minutes. Mix in the smoked gouda cheese, heavy cream, and salted butter until smooth.
- While the grits are cooking, season the shrimp with Cajun seasoning in a bowl, ensuring they are evenly coated.
- In a skillet over medium heat, melt the salted butter. Add honey, lemon juice, brown sugar, and Dijon mustard, stirring until well combined and heated through.
- Add the seasoned shrimp to the skillet and cook for 2-3 minutes on each side until pink and opaque.
- Serve the shrimp over the creamy gouda grits and drizzle with extra honey butter sauce. Garnish with fresh herbs if desired.
Notes
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheat gently with a splash of chicken stock or cream to revive the grits.
- For best texture, store shrimp and grits separately.