• Gather ingredients and have the shrimp peeled and deveined. Pat the shrimp dry with paper towels.

For the smoked gouda grits:

• In a heavy-bottomed saucepan over medium-high heat, combine the chicken stock (or water), 1 cup of the milk, and the stone-ground grits. Stir and bring to a gentle boil, about 8–10 minutes.
• Lower the heat to medium-low and simmer, stirring occasionally, until the grits have absorbed the liquid and are tender, about 10–15 minutes.
• Stir in the grated smoked Gouda, remaining cup of milk, and the butter until smooth and fully combined. Season with kosher salt and freshly ground black pepper to taste. Keep warm on the lowest setting or remove from heat while you prepare the shrimp.

For the honey butter cajun shrimp:

• Toss the dried shrimp with the Creole Cajun seasoning in a bowl until evenly coated. Cover and refrigerate to allow the flavors to meld while you cook the grits.
• Heat a large nonstick skillet over medium and add the cubed butter. When the butter is melted and foamy, add the seasoned shrimp in a single layer (work in batches if needed). Cook 2–3 minutes per side until shrimp are pink and opaque. Transfer cooked shrimp to a plate and set aside.
• Add the chopped shallot to the same skillet and cook until softened, about 2–3 minutes. Stir in the minced garlic and cook until fragrant, about 1 minute.
• Pour in the honey, lemon juice, and lemon zest, stirring to combine. Bring the mixture to a gentle simmer so the flavors meld, then remove the pan from the heat.
• Return the cooked shrimp to the skillet and toss thoroughly so each piece is coated with the honey butter sauce.
• To serve, spoon the smoked Gouda grits into bowls, top with the honey butter Cajun shrimp and any pan sauce. Garnish with fresh dill or your preferred herb and a lemon wedge if desired. Serve immediately.