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Speedy comfort food at its best! Perfectly garlicky, buttery shrimp served with the creamiest grits!
This is my new favorite speedy meal. And I know it looks super fancy and impressive and maybe even somewhat intimidating, but it is truly the quickest weeknight meal you can whip up during those busy weeknights.
First you’ll need some quick cooking grits, except we’re going to doctor it up a bit using chicken stock and milk, adding a little more flavor and creaminess here. Then you’ll need some shrimp, a good amount of butter, garlic, lemon, paprika, thyme and some white wine. This cooks super super fast so be sure to keep a close eye on it.
From there, you can top off your creamy grits with the most garlicky, buttery, lemony shrimp with all the saucy bits. So quick and so so good, letting those grits sop up all that leftover sauce.
Garlic Butter Shrimp and Grits
Yield: 4servings
Prep: 15 minutesminutes
Cook: 15 minutesminutes
Total: 30 minutesminutes
Speedy comfort food at its best! Perfectly garlicky, buttery shrimp served with the creamiest grits!
Kosher salt and freshly ground black pepper, to taste
8tablespoonsunsalted butter, divided
1shallot, minced
3clovesgarlic, minced
1tablespoonchopped fresh thyme leaves
1teaspoonpaprika
¼cupdry white wine*
2teaspoonsWorcestershire sauce
1 ½poundsmedium shrimp, peeled and deveined
3tablespoonschopped fresh parsley leaves, divided
1tablespoonfreshly squeezed lemon juice
Instructions
Cook grits according to package instructions using chicken stock and milk in place of water; season with salt and pepper, to taste. Stir in 1 tablespoon butter until melted, about 1 minute; set aside and keep warm.
Melt remaining 7 tablespoons butter in a large cast iron skillet over medium heat. Add shallot, and cook, stirring frequently, until translucent, about 2 minutes.
Stir in garlic, thyme and paprika until fragrant, about 1 minute.
Stir in white wine and Worcestershire.
Add shrimp; season with salt and pepper, to taste. Cook, stirring occasionally, until pink and cooked through, about 3-4 minutes.
Stir in 2 tablespoons parsley and lemon juice.
Serve immediately with grits, garnished with remaining 1 tablespoon parsley; if desired.
Notes
*Chicken stock can be used for white wine as a non-alcoholic substitute.