Instructions

• In a medium saucepan, bring 4 cups chicken stock to a boil over medium-high heat.
• Slowly add 1 cup corn grits to the boiling stock, stirring to combine. Reduce heat to low and cook uncovered for 20 minutes, stirring occasionally.
• After 20 minutes, add 1 cup shredded smoked gouda, 1/4 cup heavy cream, and 2 tablespoons salted butter to the grits. Stir until the cheese and butter are melted and the mixture is smooth. Turn off the heat, cover the pot, and set aside to keep warm.
• While the grits are cooking (or after), pat 1 pound raw medium shrimp dry and season evenly with 1 tablespoon Cajun seasoning.
• Place a 12-inch high-sided skillet over medium heat and add 4 ounces salted butter. Heat until the butter is fully melted and starting to foam.
• Add the seasoned shrimp to the skillet, then immediately add 3 tablespoons honey, 1 tablespoon lemon juice, 1 teaspoon brown sugar, and 1 teaspoon Dijon mustard. Stir or toss to coat the shrimp in the butter-honey mixture.
• Cook the shrimp, stirring occasionally, until they are opaque and just cooked through, about 3–5 minutes total (shrimp will curl slightly). Avoid overcooking.
• Divide the grits among four bowls or plates, spoon the shrimp and butter sauce over the grits, and serve immediately.