Description
Creamy Gouda-infused grits served with shrimp bathed in brown butter and smoked paprika.
Ingredients
Scale
- 1 cup stone-ground grits
- 4 cups low-sodium chicken stock
- 1/2 cup whole milk or heavy cream, warmed
- 1 cup aged Gouda, finely grated
- 12–16 medium shrimp, peeled and deveined, tails removed
- 4 tablespoons unsalted butter, divided
- 1 teaspoon smoked paprika
- 1 garlic clove, finely minced
- 2 tablespoons fresh parsley, finely chopped
- Sea salt and freshly ground black pepper to taste
- Lemon wedges, for serving
Instructions
- Prepare the grits: bring the chicken stock to a gentle boil in a medium saucepan. Slowly whisk in the grits, reduce to a low simmer, and cook uncovered, stirring occasionally, until thick and tender.
- Finish the grits: remove from heat and whisk in the warm milk or cream, then fold in the grated Gouda until silky.
- Season the shrimp: pat shrimp dry and toss with salt, pepper, and smoked paprika.
- Make the smoky brown butter: melt 2 tablespoons butter and let it brown gently.
- Sear the shrimp: return the skillet to heat, add remaining butter and shrimp, cooking until opaque.
- Combine and finish: spoon the shrimp and brown butter over the grits, scatter chopped parsley and lemon zest.
- Plate with care: arrange shrimp on top of grits and drizzle with more brown butter.
Notes
For the best results, pat shrimp dry before searing and finish grits with warm cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 120mg