Shrimp and grits are a classic combination that serves as a palate-pleasing palette for chefs to combine flavors and create culinary masterpieces. We pan sear succulent shrimp, finish it with nutty brown butter and grainy mustard, then serve it atop creamy grits infused with smoked Gouda. It may sound and taste decadent, but this stunner keeps the calories low so you can keep living the high life.
Zest lemon, halve, and juice.
Trim and slice white portions of green onions into ½" pieces. Thinly slice green portions of green onions on an angle.
Pat shrimp dry, and season both sides with a pinch of salt and pepper.
Cook the Grits
Stir grits into boiling water in a steady stream to avoid clumping.
Return to a boil, reduce heat to low, and simmer, stirring occasionally, 10-12 minutes.
Remove from burner and keep warm.
While grits cook, sear shrimp.
Sear the Shrimp
Place a large pan over medium-high heat.
Add 1 tsp. olive oil and shrimp to hot pan and sear undisturbed until browned, 2 minutes.
Transfer shrimp to a plate. Shrimp will finish cooking in a later step.
Reserve pan; no need to wipe clean.
Make the Brown Butter Sauce
Return pan used to sear shrimp to medium heat and add butter. Allow butter to melt.
Continue cooking until butter begins to smell nutty and turns golden brown, 2-3 minutes. Butter browns shortly after it stops sizzling, so listen closely for when it's ready.
Stir 1 Tbsp. lemon juice, white portions of green onions, mustard, 1 tsp. lemon zest, red pepper flakes (to taste), and a pinch of salt and pepper into butter.
Finish the Dish
Return shrimp to pan and cook until shrimp are opaque and reach a minimum internal temperature of 145 degrees, 2-3 minutes.
Return pot with grits to medium-high heat. Stir in water 1 Tbsp. at a time until grits are hot and the consistency of cake batter. Remove from burner.
Tear smoked Gouda into large pieces and stir into grits until melted. Season with ¼ tsp. salt and ¼ tsp pepper.
Plate dish as pictured on front of card, garnishing with smoked paprika and green portions of green onions. Bon appétit!