Cajun Shrimp with Smoked Gouda Grits for a Perfect Southern Comfort Meal
- Lamar Newby
- Nov 7
- 3 min read
Shrimp and grits is a classic Southern dish loved for its comforting flavors and satisfying textures. This recipe takes that tradition and adds a modern twist by using jumbo shrimp sautéed in a light Cajun butter sauce, served over roasted corn and smoked gouda grits. The combination of smoky, creamy grits with the spicy, buttery shrimp creates a meal that is both rich and vibrant.
This post will guide you through the ingredients and step-by-step cooking instructions to make this delicious dish at home. Whether you want to impress guests or enjoy a cozy dinner, this recipe offers a perfect balance of flavors and textures.
Ingredients You Will Need
For the Smoked Gouda Grits with Roasted Corn:
1 cup stone-ground grits
4 cups water or low-sodium chicken broth
1 cup smoked gouda cheese, shredded
1 cup fresh or frozen corn kernels
2 tablespoons unsalted butter
Salt and freshly ground black pepper to taste
For the Cajun Shrimp:
1 pound jumbo shrimp, peeled and deveined
3 tablespoons unsalted butter
2 cloves garlic, minced
1 tablespoon Cajun seasoning (store-bought or homemade)
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh parsley (optional)
Salt to taste
How to Prepare the Smoked Gouda Grits with Roasted Corn
Roast the Corn
Preheat your oven to 400°F (200°C). Spread the corn kernels on a baking sheet in a single layer. Roast for about 15 minutes, stirring halfway through, until the corn is lightly browned and caramelized. Set aside.
Cook the Grits
In a medium saucepan, bring the water or chicken broth to a boil. Slowly whisk in the grits to avoid lumps. Reduce heat to low and simmer, stirring frequently, for about 20-25 minutes or until the grits are thick and creamy.
Add Cheese and Butter
Stir in the butter and shredded smoked gouda cheese until melted and smooth. Season with salt and pepper to taste.
Combine with Roasted Corn
Fold the roasted corn into the grits gently. Keep warm while preparing the shrimp.
How to Cook the Cajun Shrimp
Prepare the Shrimp
Pat the shrimp dry with paper towels. This helps them sear properly.
Sauté the Shrimp
In a large skillet, melt the butter over medium-high heat. Add the minced garlic and cook for about 30 seconds until fragrant.
Add Cajun Seasoning
Sprinkle the Cajun seasoning over the shrimp and toss to coat evenly.
Cook the Shrimp
Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes on one side until pink and slightly charred. Flip and cook for another 2 minutes until fully cooked.
Finish with Lemon Juice and Parsley
Remove the skillet from heat. Stir in the fresh lemon juice and chopped parsley for brightness and freshness.
How to Serve and Enjoy
Spoon a generous portion of the smoked gouda grits with roasted corn onto each plate. Top with the sautéed Cajun shrimp and drizzle any remaining butter sauce from the skillet over the top. Garnish with extra parsley if desired.
This dish pairs well with a simple green salad or steamed vegetables to balance the richness. For a Southern-inspired meal, add a side of collard greens or fried okra.
Tips for the Best Cajun Shrimp and Grits
Use fresh or high-quality frozen shrimp for the best texture and flavor. Jumbo shrimp work well because they hold up to sautéing and look impressive on the plate.
Adjust the Cajun seasoning to your spice preference. If you like it milder, reduce the amount or use a milder blend.
Stone-ground grits provide the best texture for creamy grits. Instant grits won’t have the same depth of flavor or creaminess.
Roasting the corn adds a subtle sweetness and smoky flavor that complements the Cajun shrimp perfectly.
Don’t rush the grits. Stirring frequently and cooking low and slow ensures they become creamy without lumps.
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