Garlic Butter Shrimp and Grits

• portions: 4 servings
• temps actif: 15 minutes
• temps total: 30 minutes

Ingrédients

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

1/4 cup dry white wine*

2 teaspoons Worcestershire sauce

1 1/2 pounds medium shrimp (peeled and deveined)

3 tablespoons chopped fresh parsley leaves (divided)

1 tablespoon freshly 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.