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Butter Shrimp

Juicy shrimp in brown-butter lemon sauce over creamy smoked Gouda grits.

Serves 2Prep 10 minCook 20 minDifficulty easyCuisine Cajun - Southern

gluten-freespicymain

−Servings: 2+

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Ingredients

• 1lemon
• 2green onions
• 8 ozshrimp
• ¾ cupinstant grits
• 3 ozsmoked Gouda slices
• 3 ozbutter
• ½ tspcelery mustard
• ½ tspred pepper flakes
• ¼ tspsmoked paprika
• Olive oil
• Salt
• Pepper
• Small foil
• Large pan

Instructions

1. Zest lemon; halve and juice.
2. Trim and slice white portions of green onion into ¼" pieces. Thinly slice remaining green onion on an angle (for garnish).
3. Pat shrimp dry and season both sides with a pinch of salt and pepper.
4. Bring 2 cups of water to a boil in a small pot.
5. Stir in grits; reduce heat to medium-low and cook 2 minutes. Reduce heat to thickest (simmer) and cook until creamy (~5–7 min), stirring occasionally.
6. Remove from heat; stir in remaining butter (reserve ½ tbsp), smoked Gouda, celery mustard, and smoked paprika. Cover and keep warm.
7. Place a large pan over medium-high heat. Add 1 tsp olive oil and browned butter (from step 4) to hot pan.
8. Add shrimp in a single layer; cook 2 minutes per side (until opaque and internal temp reaches 145°F), then transfer to a plate. Reserve pan.
9. *Begin the brown butter sauce**
10. In same pan, add remaining butter. Cook over medium heat until butter melts, foams, and turns golden brown (2–3 minutes).
11. Add remaining green onion (white parts only); sauté 1 minute. Stir in lemon juice, red pepper flakes, and a pinch of salt and pepper. Return shrimp to pan; toss to coat.
12. Simmer 1–2 minutes until sauce thickens slightly and shrimp are heated through.
13. Spoon grits into shallow bowls. Top with shrimp. Drizzle with brown butter sauce. Garnish with green onion tops.