Garlic Butter Shrimp and Grits
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(48)
Ingredients
4 servings
- 1 cup quick cooking grits
- 2 cups chicken stock
- 2 cups whole milk
- Kosher salt and freshly ground black pepper, to taste
- 8 tablespoons unsalted butter, divided
- 1 shallot, minced
- 3 cloves garlic, minced
- 1 tablespoon chopped fresh thyme leaves
- 1 teaspoon paprika
- ¼ cup dry white wine*
- 2 teaspoons Worcestershire sauce
- 1 ½ pounds medium shrimp, peeled and deveined
- 3 tablespoons chopped fresh parsley leaves, divided
- 1 tablespoon freshly squeezed lemon juice
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Preparation
Step 1
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.
Step 2
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.
Step 3
Stir in garlic, thyme and paprika until fragrant, about 1 minute.
Step 4
Stir in white wine and Worcestershire.
Step 5
Add shrimp; season with salt and pepper, to taste. Cook, stirring occasionally, until pink and cooked through, about 3-4 minutes.
Step 6
Stir in 2 tablespoons parsley and lemon juice.
Step 7
Serve immediately with grits, garnished with remaining 1 tablespoon parsley, if desired.
Step 8
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Chef's notes
*Chicken stock can be used for white wine as a non-alcoholic substitute.
