Ingredients:

  • 1 cup stone-ground grits
  • 2 cups whole milk
  • 2 cups low-sodium chicken stock
  • 1 cup smoked Gouda cheese, freshly shredded
  • 8 tbsp unsalted butter, divided
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1 lb large shrimp, peeled and deveined
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder
  • 2 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh flat-leaf parsley, chopped

Instructions:

  1. In a heavy-bottomed saucepan, bring the milk, chicken stock, and salt to a gentle boil over medium-high heat.
  2. Gradually whisk in the stone-ground grits in a slow, steady stream to prevent clumping. Reduce heat to the lowest setting and cover.
  3. Cook the grits for 45 minutes, whisking vigorously every 10 minutes to ensure a smooth, velvety texture as the starches hydrate.
  4. Once grits are tender, stir in the shredded smoked Gouda, 4 tablespoons of unsalted butter, and black pepper. Whisk until the cheese is fully emulsified and the mixture is smooth.
  5. In a large stainless steel skillet, melt the remaining 4 tablespoons of butter over medium heat. Continue cooking, swirling occasionally, until the milk solids turn mahogany brown and smell nutty.
  6. Stir the smoked paprika, onion powder, and garlic into the brown butter. Sauté for 30 seconds until fragrant.
  7. Add the shrimp to the skillet in a single layer. Sear for 2 minutes per side until pink and opaque.
  8. Remove from heat and stir in the lemon juice and parsley. Serve the smoky shrimp and brown butter sauce immediately over the warm Gouda grits.