In a large pot, bring 4 cups of chicken stock to a boil. Slowly whisk in 1 cup of corn grits, reducing heat to low and cooking until thick and creamy, about 15-20 minutes.
Once cooked, stir in 1 cup of smoked Gouda cheese and 1 cup of heavy cream until melted and silky. Season with salt and pepper to taste, then set aside.
In a skillet over medium heat, melt 2 tablespoons of salted butter. Add the shrimp and 1 tablespoon of Cajun seasoning. Sauté for 2-3 minutes until pink and opaque, then set aside.
In the same skillet, add 4 ounces of salted butter, 3 tablespoons of honey, 1 tablespoon of lemon juice, 1 teaspoon of brown sugar, and 1 teaspoon of Dijon mustard. Stir and cook on low heat for about 2 minutes. Return the shrimp to the skillet and toss to coat.
To serve, spoon the cheesy grits onto plates and top with the Cajun honey butter shrimp. Drizzle any extra sauce over the shrimp. Enjoy warm!
