Gouda Grits with Smoky Brown Butter Shrimp.
I can’t even with this dish.
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!
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.
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.
EAT IT UP.
Gouda Grits with Smoky Brown Butter Shrimp
- 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
- 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.
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123 Comments on “Gouda Grits with Smoky Brown Butter Shrimp.”
I seriously just got back from vacay yesterday and had my first bowl o’ shrimp and grits while on aforementioned vacation. I came home and was going through withdrawl…and then you posted this. MIND READER!
No white bread + stick of butter = balanced diet. To be super certain things stay even, I’ll need a bowl of this cheesy goodness in each hand! PS. I’m pretty sure gouda could solve 99% of the world’s problems. Don’t quote me, just think about it.
I have never had grits, but I’ll give them a go, if you say so. Ugh I hate packing! Good luck in the move! p.s. when will you announce your signings for your new book?
Shrimp and grits is a favorite of mine since college in Charleston. LOVE these! Totally a Monday dish ;)
This looks amazing! I love Gouda cheese in grits, but have never thought to add corn to them. Another “why didn’t I think of that?” moment! Congrats on your move, Jessica. I hope you are unpacked and settled in soon so you can start “nesting”! :-)
Oh my gosh!!! My boys don’t like grits (I know!), so I’m filing this away to make next time I have a night to myself. I think this would be better than the grocery store sushi or Trader Joe’s mini pizza I normally eat in those situations. ;) Now the boys will be wondering why I’m begging them to leave the house!
This looks so good!! I’ve only jumped on the grit bandwagon a few years ago–it took some really good grits to get there.
Omg, this looks fantastic! I can’t tell you the last time I had shrimp and grits – definitely need to change that soon!
You have out done yourself today, lady!!
Southern food looks good on you, girl. Get it ;)
This is like some serious grade A food porn. This totatally brightened up my dreary Monday. I havent made shrimp and grits in a while and this so seriously makes me want to go home today and make this for dinner. I love the addition of the gouda to the grits i generally go with cheddar or white cheddar but definetly will be using gouda next time…oooo…. maybe ill use smoked gouda, well there goes my cconcentration for the day…lol.
Oh my goodness, THOSE SHRIMP! I am so craving this dish now at 8am. Beautifully done!
As a South Carolina girl, I’m a shrimp and grits snob… and this looks AH-mazing. Can’t wait to try!
“Perhaps the laws of physics cease to exist on your stove. Were these magic grits? Did you buy them from the same guy who sold Jack his beanstalk beans?” Bonus points to whoever remembers what movie that’s from, haha!!
This dish looks devine. I too, want to slurp up that buttery-shrimp goodness. I’m so making this next weekend. Yum yum yum!!!
This looks so creamy and dreamy…perfect for a Monday! I haven’t tried my hand at grits yet (although I love them!), and i think you may have convinced me with this dish.
I make Shrimp and Grits from Paula Deen’s recipe every year on Christmas Eve (and your Kicked Up Spinach Dip!) and use smoked Gouda in the grits. it’s seriously the best thing ever. Never thought of the corn though….maybe I’ll add that this year
This is too gouda to be true :) It has been so long since this Northerner has made shrimp and grits. You have convinced me that I need to make them again.
As a southern girl, I can attest to the fact that you can literally serve anything over grits. But, of course, the best is always seafood and there has to be cheese!
That looks awesome! I love cheesy grits, this variation sounds superb!
LOVE shrimp & grits, yours sound delish
As a southerner, who has tried many different variations of shrimp and grits, I have to say, this one looks like one of the best.
And I totally use instant-ish grits too.
I absolutely looooooooooooooove grits, and have been totally into them since going to New Orleans last year. This dish looks incredible!
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Gouda, the charred corn, the smokey factor, this has so much depth of flavor in one little bite, I can just tell! Pinned :)
I CAN’T even with this dish either!!!!!
Me & Eddie, we’d be buds. Butter is a whole food, white bread isn’t, obvi. And instant-shminstant, pass me a fork (or a shovel) so I can stuffing my face through the computer screen!
This looks so good, Jessica. And yes, cheese fixes everything!
Butter is totally healthy now, so I’m with Eddie – BRING IT ON!! And this recipe seriously has my mouth watering. I need it in my life as soon as possible.
Can you believe I’ve never had shrimp and grits before? And much like bacon, everything is better with butter!
That spoon pic is to die for. Shrimp and grits isn’t something I would normally gravitate towards either but this needs to happen in my kitchen stat!!
You had me at gouda!! This looks so amazing! I love shrimp!
That looks AWESOME!!! Just like your face.
Oh my! This looks incredible. I love shrimp and grits.
This is glorious. I need it in my life.
You make me hungry better than anyone else. In the best way, obvi.
Mmm this looks amazing! I love that you used fresh sweet corn.
Seriously this looks so delicious!!
Omg grits. gouda grits. This looks way too good.
I made this for dinner last night and it was so so so good! The flavors play so well together and it didn’t take long at all to make. Thanks for a great dinner!
so glad you liked it!
Definitely adding this to my must-try list! So delicious!
When I die, will you bury me in this?
Oh man, this looks amazing! I am not even normally a shrimp & grits type person, and I still want them. :) Such a comforting, summery dish.
Ok, so I love this and all but I think we’ve reached that point in our invisible internet friendship that I can ask this… Are you team Ben or team Noel?
omg. ok. back in the day i did love both… i think i loved noel a little more but was team ben for that whole undying love/passion/etc. definitely team ben back then.
BUT! i think that since scott foley has been around so much lately and in my favorite shows, i start thinking that i’m team noel. which makes no sense. but he’s all up in my face!
really, i will just watch the series again from start to finish and let you know my current stance.
No Felicity? That’s the saddest thing I’ve ever heard. This recipe looks delish!
Yeaaaaaaaa, I’m gonna have to make this verrrrry soon. I almost licked the screen.
This sounds very interesting but as I am Australian and live in Australia, grits is an unknown quantity. Can you tell me what they are – I always thought they were like oatmeal or what we call porridge, but it seems not – please? And also a substitute if there is one.
BTW congratulations on your “bun”. I hope all goes well for you.
hmmm let me think of the best way to describe it – sort of like polenta? are you familiar with that? definitely not like oatmeal. kind of like cream of wheat? but i would say if you want to make this and can’t find grits, to use polenta! (and adjust the cooking directions to what the bag/box says.)
Jessica is correct, grits and polenta are both made from ground corn. The difference is that grits are usually a little courser ground. My family won’t eat grits but if I call it polenta and add cheese and butter, they gobble it right up.
Yes, I know about and love Polenta. So no problems there. Thank you all.
I’m with Christina – have heard of grits but have never known what they are!
Holy balls this looks delicious!
OMYUM! I’ve never met a southerner who hasnt used quick cook grits! We won’t hold it against you.