Ingredients
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1 cup quick-cooking grits
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2 cups chicken stock
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2 cups whole milk
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Kosher salt and freshly ground black pepper, to taste
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8 tablespoons unsalted butter, divided
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1 shallot, minced
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3 cloves garlic, minced
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1 tablespoon fresh thyme leaves, chopped
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1 teaspoon paprika
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¼ cup chicken stock (as a substitute for white wine)
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2 teaspoons Worcestershire sauce
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1½ pounds medium shrimp, peeled and deveined
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3 tablespoons fresh parsley leaves, chopped, divided
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1 tablespoon freshly squeezed lemon juice
Instructions
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In a medium saucepan, combine 2 cups chicken stock and 2 cups whole milk; bring to a boil. Gradually whisk in 1 cup quick-cooking grits. Reduce heat to low and cook, stirring frequently, until grits are tender and creamy, about 5-7 minutes. Season with salt and pepper to taste. Stir in 1 tablespoon butter until melted. Remove from heat, cover, and set aside to keep warm.
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In a large cast iron skillet over medium heat, melt the remaining 7 tablespoons butter. Add the minced shallot and cook, stirring frequently, until translucent, about 2 minutes.
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Add the minced garlic, chopped thyme leaves, and paprika to the skillet. Cook, stirring constantly, until fragrant, about 1 minute.
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Stir in ¼ cup chicken stock and Worcestershire sauce, scraping up any browned bits from the bottom of the skillet.
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Add the shrimp to the skillet. Season with salt and pepper to taste. Cook, stirring occasionally, until the shrimp are pink and opaque, about 3-4 minutes.
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Stir in 2 tablespoons of the chopped parsley leaves and lemon juice. Remove from heat.
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To serve, spoon the warm grits into bowls and top with the garlic butter shrimp mixture. Garnish with the remaining parsley. Serve immediately.