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.

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.

Add the minced garlic, chopped thyme leaves, and paprika to the skillet. Cook, stirring constantly, until fragrant, about 1 minute.

Stir in ¼ cup chicken stock and Worcestershire sauce, scraping up any browned bits from the bottom of the skillet.

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.

Stir in 2 tablespoons of the chopped parsley leaves and lemon juice. Remove from heat.

To serve, spoon the warm grits into bowls and top with the garlic butter shrimp mixture. Garnish with the remaining parsley. Serve immediately.