I can’t even with this dish.

gouda grits with smoky brown butter shrimp I howsweeteats.com

It’s not my typical Monday dish but it is soooo now a Monday dish. I am begging for one more day of weekend so I’m just going to pretend today is it while I’m waist deep in boxes and throwing tantrums because I can’t find my 1. favorite whisk, 2. felicity DVD set, 3. neon pink nail polish and 4. all of the above. At least I can pretend it’s still the weekend food wise.

Let’s do it!

gouda grits with smoky brown butter shrimp I howsweeteats.com

Apparently right now I want all the seafood in the world. Salmon salads, mussels and lobster corn chowder are the things I’m seeing in my dreams right now.

And just look at those butter bubbles! I practically want a straw.

gouda grits with smoky brown butter shrimp I howsweeteats.com

With how obviously freaking weird my tastebuds are at the moment, this was a welcomed change. It sounded like the best thing ever in the universe and well… it kinda was. Shrimp and grits isn’t a meal I gravitate towards often but something in the air was just begging for it. It’s one of Eddie’s favoritest of the favoritest things.

The only thing he requested in the grits was… more butter. For real.

We’re talking about the guy that wouldn’t eat white bread Saturday morning but wanted a whole stick of butter added to the grits. #compromise

So. This shrimp is so simple but SO good. The spices have so much flavor, lots of butter browns as it cooks and you stir some flecks of garlic in at the end to top it all off. I can fathom eating it with everything – it is that good. I probably it. It’s def our new favorite way to eat these curly little shrimp.

I cheated and used some quick cooking grits… I KNOW. You southerners are probably staring me down with disgust right now. I’m a hypocrite, I won’t use instant oats but I’ll use semi-instant grits. But when you add enough cheese to something, it always works. Right right? These grits take mere minutes and then you whisk in piles and piles and grated gouda. The GOOD gouda.


gouda grits with smoky brown butter shrimp I howsweeteats.com


Gouda Grits with Smoky Brown Butter Shrimp

Yield: serves 2 to 4

Total Time: 35 minutes


gouda grits
4 cups low-sodium 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 garlic cloves, finely minced or pressed


gouda grits
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 batche 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.

gouda grits with smoky brown butter shrimp I howsweeteats.com

see? dreamy.

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83 Responses to “Gouda Grits with Smoky Brown Butter Shrimp.”

  1. #
    marissa. — August 15, 2014 @ 3:59 pm

    okay so CALL ME CRAZY but… i kinda want to try quinoa as a sub for grits. any ideas on how to get that same creamy texture?


  2. #
    Kelley — August 17, 2014 @ 7:40 pm

    this looks insanely delicious!


  3. #
    Kelly — August 18, 2014 @ 11:07 am

    I had to come back and tell you I made this for a group of friends on Friday night. Thanks to you they all think I’m a rock star now! This was without hesitation one of the best meals I have ever made. Thank you for sharing this recipe. .


  4. #
    Debbie Evans — August 21, 2014 @ 6:21 pm

    So this recipe just made my day. My son was born in Alabama where grits are an institution. He had smoked Gouda grits not long ago traveling with his job and I promised I’d find him a recipe to try. Of course you came through!! Just preordered your book, can’t wait!!


  5. #
    amanda — January 4, 2015 @ 7:37 pm

    Oh my gosh – just made this – and it was AMAZING!! So easy to make and absolutely delicious! I swear this came out better than anything I’ve had at a restaurant! Awesome, awesome, awesome!


  6. #
    Kelly — February 16, 2015 @ 11:11 am

    This turned out great! The cheese shop was out of gouda so we used gruyere. Very good. Thanks for sharing.


  7. #
    Kari — March 7, 2015 @ 10:48 am

    Yummy! I do something similar but with Gruyere.


  8. #
    Amanda — July 7, 2015 @ 8:44 am

    Very flavorful, and surprisingly easy to make. I will add this to my “Things to Make When I Want to Impress People” list.


  9. #
    Felicia Para — July 9, 2015 @ 2:38 pm

    We made this last night and instead of Gouda, we used Brie (delicious substitute) and because we had some on hand, we threw in bacon for fun. It was AMAZING. We will definitely be making this again!


  10. #
    Janiece — July 19, 2015 @ 5:29 pm

    This is by far the best tasting recipe I have ever made and I cook often and from many ethnicities. I added finely diced chipotle peppers to the grits (to match the chili powder on the shrimp). I also went with another recipe suggestion of using ½ water & ½ evaporated milk to make the grits to increase the creaminess. And lastly, I LOVE cooking corn in the husk in the MV for three minutes, then squeezing the ear out with NO silks. The corn cut off the ear is probably the thing that totally takes your recipe over the top. Or off the hook or whatever ‘they’ say these days. I love the added crunch. I have made this recipe for SO many of my friends and my husband brags all the time about how awesome YOUR recipe is. So I have forwarded your page to many people. AWESOME recipe. Thanks for sharing.


  11. #
    Kimberly — August 12, 2015 @ 11:34 am

    I don’t know if you see comments on old posts but I wanted to tell you that we made this again last night (for probably the 5th or 6th time) and it is currently one of our favorite dishes. My bf loves to cook and he is crazy about how quickly this comes together and how flavorful it is. We have a friend who comes over for dinner once a week because he loves what we make, and last night he saw the box of grits and was like “Grits?? I don’t know if i am down with grits.” One bite in and he was like “Okay these grits are amazing.” Thank you for another awesome practical weeknight recipe. Love your blog!



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