Gouda Grits with Smoky Brown Butter Shrimp
Recipe GLPRc93e41a9164d61
Creamy gouda grits topped with tender shrimp cooked in a fragrant brown butter infused with smoky spices, finished with fresh grilled corn and chives. This elegant brunch dish combines Southern comfort with sophisticated flavors.
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Ingredients
4 cups low-sodium chicken stock
1 cup quick-cooking grits
8 ounces gouda cheese, freshly grated
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons unsalted butter
1 pound raw peeled and deveined shrimp
1/2 teaspoon smoked paprika
1/4 teaspoon chipotle chili powder
1/4 teaspoon ground cumin
2 garlic cloves, finely minced
2 ears grilled sweet corn, kernels cut from the cob
2 tablespoons freshly snipped chives
Directions
Bring the chicken stock to a boil in a medium saucepan over medium-high heat.
Once boiling, slowly add the grits while whisking constantly for about 1-2 minutes until fully combined and no lumps remain.
Reduce the heat to low and cover the saucepan. Stir occasionally for about 5 minutes until the grits become thick and creamy.
Remove from heat and stir in the grated gouda cheese, salt, and pepper. Taste and adjust seasoning as needed based on the saltiness of your stock and cheese. Set aside.
Pat the shrimp completely dry with paper towels to ensure proper browning.
In a small bowl, combine the smoked paprika, chipotle chili powder, cumin, and a pinch of salt and pepper. Season the shrimp generously with this spice mixture.
Heat a large skillet over medium-high heat and add the butter. Once melted and sizzling, add the shrimp in a single layer without overcrowding. Cook for about 2-3 minutes until the shrimp begins to turn pink on the bottom.
Flip the shrimp and cook for another 2-3 minutes until the shrimp is opaque throughout and curled, indicating they have reached the safe internal temperature. Whisk the butter occasionally as it browns and darkens to prevent scorching.
Add half of the minced garlic to the skillet and cook for about 30 seconds until fragrant. Transfer the cooked shrimp to a plate and set aside.
If you have more shrimp to cook, repeat steps 7-9 with the remaining batch, adding the remaining garlic.
To serve, spoon the creamy grits into bowls. Top with the cooked shrimp and drizzle with the brown butter from the skillet.
Scatter the grilled corn kernels over top and finish with a generous sprinkle of fresh chives. Serve immediately.
