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Garlic Butter Shrimp and Grits
5 from 147 votes

Garlic Butter Shrimp and Grits

Garlic Butter Shrimp and Grits combines creamy quick-cooking grits made with chicken stock and whole milk, topped with shrimp sautéed in a fragrant mixture of butter, shallots, garlic, fresh thyme, and paprika. The shrimp are finished with a splash of white wine and Worcestershire sauce, along with parsley and lemon juice, adding brightness to the rich, buttery flavor. This dish balances the smooth texture of the grits with the tender, flavorful shrimp, making it a comforting and satisfying meal.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Course: Main Course

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

    Cup of Yum
  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.
  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.
  3. Stir in garlic, thyme and paprika until fragrant, about 1 minute.
  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.
  6. Stir in 2 tablespoons parsley and lemon juice.
  7. 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.