Garlic Butter Shrimp and Grits
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Course
Main Course
Garlic Butter Shrimp and Grits
Description
The Garlic Butter Shrimp and Grits recipe starts by cooking grits using chicken stock and whole milk, infused with butter for richness and seasoned with salt and black pepper. Meanwhile, the shrimp are cooked in a generous amount of butter, along with minced shallots, garlic, fresh thyme, and paprika to build depth of flavor. The addition of dry white wine and Worcestershire sauce enhances the savory profile of the shrimp, while lemon juice and fresh parsley bring a subtle acidity and herbaceous note to brighten the dish. The shrimp are cooked until just pink and tender, retaining their juiciness. Served immediately over the creamy grits, this combination offers a balance of smooth texture from the grits with the rich, aromatic shrimp topping. It works well as a standalone hearty meal or part of a larger southern-inspired menu.
For a non-alcoholic version, the recipe notes that chicken stock can substitute the white wine without compromising the overall flavor character. This simple swap maintains the savory component while keeping the dish inclusive for those avoiding alcohol.
Ingredients
- 1 cup grits quick cooking
- 2 cups chicken stock
- 2 cups milk whole
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 8 tablespoons butter divided, unsalted
- 1 shallot minced
- 3 cloves garlic minced
- 1 tablespoon thyme chopped fresh leaves
- 1 teaspoon paprika
- ¼ cup dry white wine
- 2 teaspoons Worcestershire sauce
- 1 ½ pounds Shrimp peeled and deveined, medium
- 3 tablespoons parsley divided, chopped fresh leaves
- 1 tablespoon lemon juice freshly squeezed
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.
Notes
- Use chicken stock as a non-alcoholic alternative to white wine without losing flavor complexity.
User Reviews
Overall Rating
5
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