Speedy comfort food at its best! Perfectly garlicky, buttery shrimp served with the creamiest grits!
5 stars (45 ratings)
Ingredients
1cupquick cooking grits
2cupschicken stock
2cupswhole milk
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.