Indulge in the comforting flavors of the South with our Gouda Grits with Smoky Brown Butter Shrimp. This dish marries creamy, cheesy grits with succulent, smoky shrimp, creating a meal that’s both luxurious and satisfying. Perfect for brunch, dinner, or any time you crave something special, this recipe will transport you straight to the heart of Southern cuisine.
In our family, Gouda Grits with Smoky Brown Butter Shrimp has become a Sunday favorite. My husband and kids eagerly await the rich aroma of this dish wafting through the kitchen. It all started when I wanted to recreate a restaurant favorite at home, and the result was even better than expected. Now, it’s our go-to dish for special occasions and cozy weekends. The kids love the creamy grits, and my husband can’t get enough of the smoky, flavorful shrimp. This dish not only fills our bellies but also warms our hearts.
Why This Gouda Grits with Smoky Brown Butter Shrimp?
- Rich and Creamy: The combination of Gouda cheese and grits creates an ultra-creamy base that’s incredibly satisfying.
- Flavorful and Smoky: The shrimp is seasoned with a blend of spices that add depth and a smoky kick, perfectly complemented by the brown butter.
- Easy to Make: Despite its gourmet appearance, this dish is straightforward to prepare, making it accessible for home cooks.
- Versatile: Ideal for a fancy brunch or a comforting dinner, this dish suits any occasion.
Ingredients:
For the Gouda Grits:
- 960 ml (4 cups) low-sodium chicken stock
- 240 g (1 cup) quick-cooking grits
- 227 g (8 oz) Gouda cheese, freshly grated
- 28 g (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
For the Shrimp:
- 454 g (1 pound) raw shrimp, peeled and deveined
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chipotle chili powder
- 1/4 teaspoon ground cumin
- 56 g (4 tablespoons) unsalted butter
- 2 garlic cloves, finely minced or pressed
Directions:
Gouda Grits:
- Prepare the Grits: In a medium saucepan, bring the chicken stock to a boil. Gradually whisk in the grits, continuing to whisk until fully incorporated, about 1-2 minutes.
- Simmer: Reduce the heat to low, cover, and cook for about 5 minutes, stirring occasionally, until the grits are thick and creamy.
- Add Cheese: Stir in the grated Gouda cheese, butter, salt, and pepper. Taste and adjust seasoning as needed. Remove from heat and keep warm.
Shrimp:
- Season the Shrimp: Pat the shrimp dry with paper towels. Season with salt, pepper, smoked paprika, chipotle chili powder, and cumin.
- Cook the Shrimp: Heat a large skillet over medium-high heat. Add the butter, and once it’s melted and sizzling, add the shrimp in batches to avoid overcrowding.
- Brown the Butter: Cook the shrimp until pink on both sides, about 2-3 minutes per side. The butter will brown as the shrimp cooks, giving it a rich, nutty flavor. Stir in the garlic towards the end of cooking each batch. Remove the shrimp and set aside.
To Serve:
- Assemble: Spoon the creamy grits into bowls and top with the smoky brown butter shrimp.
- Garnish: Add spoonfuls of grilled corn, a drizzle of the browned butter from the pan, and a sprinkle of freshly snipped chives.
- Enjoy: Serve immediately and savor the rich, comforting flavors.
Notes:
- Substitutions: For a spicier kick, increase the chipotle chili powder. You can also use other cheeses like cheddar or Parmesan if Gouda is unavailable.
- Cooking Tip: For extra flavor, grill the corn on an outdoor grill or stovetop grill pan before cutting it from the cob.
- Nutritional Information: This dish is rich and indulgent, providing a hearty and satisfying meal.
