Garlic Butter Shrimp and Grits
30 min·American
Garlic Butter Shrimp and Grits
Ingredients
Grits
- 1 cup quick cooking grits
- 2 cups chicken stock
- 2 cups whole milk
- Kosher salt and freshly ground black pepper, to taste
Shrimp
- 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
Instructions
7 steps
- 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.
1 min - 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.
2 min - 3
Stir in garlic, thyme and paprika until fragrant, about 1 minute.
1 min - 4
Stir in white wine and Worcestershire.
- 5
Add shrimp; season with salt and pepper, to taste. Cook, stirring occasionally, until pink and cooked through, about 3-4 minutes.
4 min - 6
Stir in 2 tablespoons parsley and lemon juice.
- 7
Serve immediately with grits, garnished with remaining 1 tablespoon parsley; if desired.
Progress
0 / 7 steps
