Gouda Grits with Smoky Brown Butter Shrimp: A Southern Comfort with a Gourmet Twist

Imagine the creamy, cheesy goodness of Gouda-infused grits paired with succulent shrimp bathed in smoky brown butter—this dish is the epitome of Southern comfort with a gourmet twist. Perfect for a weekend brunch or a cozy dinner, this recipe brings together the richness of Gouda cheese, the sweetness of grilled corn, and the smoky heat of seasoned shrimp for a meal that’s as satisfying as it is indulgent.

The first time I had shrimp and grits was on a trip through the Lowcountry of South Carolina, where every bite told a story of tradition and comfort. When I got home, I wanted to recreate that magic but with a little twist of my own. Enter Gouda cheese and smoky brown butter. These ingredients elevate the dish, turning a simple Southern staple into something special. Every time I make this, I’m transported back to those warm, coastal evenings where good food and good company were the only things that mattered.

Why You’ll Love This Gouda Grits with Smoky Brown Butter Shrimp:

Rich and Creamy Grits: The Gouda cheese melts into the grits, creating a velvety texture and a rich, slightly nutty flavor.
Smoky Shrimp: Seasoned with smoked paprika and chipotle chili powder, the shrimp brings a smoky heat that perfectly complements the creamy grits.
Brown Butter Bliss: Cooking the shrimp in browned butter adds a depth of flavor that’s irresistibly nutty and rich.
Sweet Summer Corn: Grilled corn adds a burst of sweetness and texture, making each bite of this dish a delightful contrast of flavors and textures.
Perfect for Any Meal: Whether you’re serving it up for brunch, lunch, or dinner, this dish is versatile enough to be a showstopper at any time of day.

Ingredients:

For the Gouda Grits:

950ml (4 cups) low-sodium chicken stock
240ml (1 cup) quick-cooking grits (5-minute grits) or follow the directions if using stone-ground grits
225g (8 oz) Gouda cheese, freshly grated
30g (2 tbsp) unsalted butter
0.25 tsp salt
0.25 tsp black pepper
2 ears grilled sweet corn, kernels cut from the cob
2 tbsp fresh chives, snipped

For the Shrimp:

450g (1 lb) raw shrimp, peeled and deveined (larger grilling shrimp recommended)
0.5 tsp salt
0.5 tsp black pepper
0.5 tsp smoked paprika
0.25 tsp chipotle chili powder
0.25 tsp ground cumin
60g (4 tbsp) unsalted butter
2 garlic cloves, finely minced or pressed

Directions:

For the Gouda Grits:

Boil the Stock: In a medium saucepan, bring the chicken stock to a boil over medium heat.
Cook the Grits: Once boiling, whisk in the grits until fully combined, about 1-2 minutes. Reduce the heat to low, cover the saucepan, and cook, stirring occasionally, until the grits become thick and creamy—approximately 5 minutes.
Add the Cheese: Stir in the grated Gouda cheese, 2 tbsp butter, salt, and pepper until the cheese has melted and everything is well incorporated. Taste and adjust the seasoning as needed.

For the Smoky Brown Butter Shrimp:

Prep the Shrimp: Pat the shrimp dry with paper towels. Season with salt, pepper, smoked paprika, chipotle chili powder, and ground cumin.
Brown the Butter: Heat a large skillet over medium-high heat. Add the butter and allow it to melt and begin to brown slightly.
Cook the Shrimp: Add the shrimp in batches to avoid overcrowding. Cook for 1-2 minutes on each side until they turn pink and are cooked through. The butter will brown as the shrimp cooks; whisk it occasionally to prevent burning. Stir in a bit of garlic with each batch of shrimp, cooking for just a few seconds before removing the shrimp to a plate.
Repeat: Repeat the process until all the shrimp are cooked.

To Serve:

Spoon the creamy Gouda grits into serving bowls.
Top with the smoky brown butter shrimp.
Sprinkle the grilled corn kernels over the top.
Garnish with fresh chives and drizzle any remaining brown butter from the pan over the shrimp.
Serve immediately and enjoy!

Notes:

Grits Variations: For a richer flavor, try using a combination of milk and chicken stock in the grits.
Spice Level: Adjust the amount of chipotle chili powder to your preferred spice level. If you like it extra spicy, add a pinch more!
Make it Vegetarian: Swap out the shrimp for grilled or roasted vegetables like zucchini, mushrooms, or asparagus for a delicious vegetarian option.
Corn Alternatives: If fresh corn isn’t in season, you can use frozen corn. Just sauté it in a pan with a bit of butter before adding it to the dish.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to two days. Reheat gently on the stove, adding a splash of stock or milk to the grits if needed.