It’s my new favorite quick meal. It may look impressive and even intimidating, but this is the fastest weeknight meal you can make.
You’ll first need some quick-cooking grits. We’ll add some flavor and creaminess with chicken stock and milk. You’ll also need a few shrimp, some butter, paprika, and thyme, and a generous amount of garlic. Keep an eye on this, as it cooks very quickly.
Then, top your creamy grits with buttery, garlicky shrimp and all their saucy bits. Letting the grits soak up all of that sauce is quick, easy, and delicious.
Quick cooking grits – 1 cup
2 cups chicken stock
2 cups of whole milk
To taste, add Kosher Salt and freshly ground Black Pepper
Divide eight tablespoons of unsalted butter into four equal portions.
One shallot, minced
Three cloves garlic, minced
Fresh thyme leaves chopped to 1 tablespoon
One tablespoon paprika
1/4 cup dry white Wine
Use two teaspoons of Worcestershire sauce
Medium shrimp 1 1/2 pounds, peeled & deveined
Three tablespoons of chopped fresh parsley leaves divided.
Freshly squeezed Lemon Juice 1 Tablespoon
Salt and pepper to taste. Cook grits as per package instructions, substituting milk and chicken stock for the water. Stir in 1 tablespoon of butter for about 1 minute, then set aside.
Melt the remaining seven tablespoons of butter in a cast iron skillet on medium heat. Add shallot and cook, stirring often, for about 2 minutes.
Stir in paprika, thyme, and garlic until fragrant. This should take about a minute.
Stir in Worcestershire and white Wine.
Season shrimp with salt and pepper to taste. Cook with occasional stirring until the shrimp is pink and cooked, approximately 3-4 minutes.
Add two tablespoons of parsley and one teaspoon of lemon juice.
Serve immediately with grated parsley and the remaining one teaspoon.