1. Prepare the Shrimp:

1. Pat the shrimp dry with paper towels and place them in a bowl.
2. Add the Creole Cajun seasoning and toss gently to coat the shrimp evenly. Cover the bowl with plastic wrap and refrigerate while preparing the grits.

2. Make the Smoked Gouda Grits:

1. In a large, heavy-bottomed saucepan, combine chicken stock, 1 cup of milk, and grits over medium-high heat. Stir well and bring to a boil (8–10 minutes).
2. Reduce the heat to medium-low and simmer, stirring occasionally, until the liquid is absorbed, and the grits are tender (10–15 minutes).
3. Stir in the grated smoked Gouda, butter, and remaining 1 cup of milk until fully incorporated.
4. Season with salt and pepper to taste. Keep warm on low heat or remove from heat while cooking the shrimp.

3. Cook the Honey Butter Cajun Shrimp:

1. Heat a large non-stick skillet over medium heat and melt half of the butter.
2. Add the shrimp in a single layer (work in batches if needed). Cook for 2–3 minutes per side, or until the shrimp are pink and opaque. Remove the shrimp and set aside.
3. Add the shallots to the skillet and sauté for 2–3 minutes, until softened.
4. Stir in the garlic and cook for 1 minute until fragrant.
5. Add the honey, lemon juice, and lemon zest. Stir and bring the sauce to a gentle boil, then remove from heat.
6. Return the shrimp to the skillet, tossing to coat them in the honey butter sauce.

4. Assemble and Serve:

1. Spoon the smoked Gouda grits into bowls.
2. Top with honey butter Cajun shrimp and drizzle with any remaining sauce from the skillet.
3. Garnish with fresh dill or your favorite herbs and a lemon slice, if desired. Serve immediately.