Brown Butter Honey Garlic Shrimp & Creamy Smoked Gouda Grits
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Shrimp and grits is one of those meals that feels like home, like something passed down, shared around a table, eaten slowly. I love taking traditional dishes and giving them just enough of a twist to make them ours. This version feels rich without being heavy, special without being complicated. And that’s the sweet spot in my kitchen.
Ingredients
For the Grits:
1 cup stone-ground grits
4 cups chicken broth (or half broth, half water)
½ cup heavy cream
1 cup shredded smoked gouda
2 tablespoons butter
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
For the Shrimp:
1 pound large shrimp, peeled and deveined
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
Sauce & Toppings:
4 slices turkey bacon, chopped
3 tablespoons butter
3 cloves garlic, minced
1 tablespoon honey
1 tablespoon fresh lemon juice
½ teaspoon red pepper flakes (optional)
2 tablespoons chopped green onions
Instructions
1. Cook the Grits
In a medium saucepan, bring broth to a boil. Slowly whisk in grits. Reduce heat to low and simmer, stirring often, for 20–25 minutes (or according to package directions).
Once thick and tender, stir in butter, heavy cream, smoked gouda, salt, and pepper. Keep warm on low.
Tip: If grits thicken too much, stir in a splash of warm broth.
2. Cook the Turkey Bacon
In a large skillet over medium heat, cook chopped turkey bacon until crispy. Remove and set aside. Leave about 1 tablespoon of drippings in the pan.
3. Season & Sear the Shrimp
Toss shrimp with paprika, garlic powder, onion powder, salt, and pepper.
In the same skillet, melt 3 tablespoons butter over medium heat. Let it cook until it turns golden brown and smells nutty (about 2–3 minutes).
Add shrimp in a single layer. Cook 1–2 minutes per side until pink and opaque. Remove temporarily if needed to avoid overcooking.
4. Make the Honey Garlic Sauce
Lower heat slightly. Add minced garlic and sauté for 30 seconds.
Stir in honey, lemon juice, and red pepper flakes. Return shrimp to pan and toss gently in the sauce for 1 minute.
5. Assemble
Spoon creamy grits into bowls. Top with shrimp and drizzle extra brown butter sauce over the top. Sprinkle with crispy turkey bacon and green onions.
Serve immediately.
Optional Add-Ins
Sautéed spinach stirred into the grits
A soft fried egg on top
Splash of hot sauce
Swap gouda for sharp white cheddar
Add a tablespoon of cream cheese for ultra-creaminess
FAQ Section
Can I use quick grits?
Yes, but stone-ground gives the best texture and flavor. Adjust liquid and cook time per package directions.
Can I make this dairy-free?
Use plant-based butter, omit cream, and skip the cheese or use a dairy-free alternative.
How do I store leftovers?
Store shrimp and grits separately. Reheat grits with a splash of broth or milk to loosen them.
Can I use regular bacon?
Absolutely. Cook until crisp and use a little of the bacon fat in place of butter.
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Hi, I’m Regina of The Faithful Feast. I'm also a writer and catering business owner. I live in the Buckeye State with my wonderful family, where our weekends are often filled with football games and faith-filled conversations. I’m passionate about encouraging women to notice God’s goodness in everyday life, especially over a cozy cup of tea. Whether I’m sharing a soul-warming recipe or writing words that encourage you, my heart is to inspire you to find joy and purpose right where you are.
