Garlic Butter Shrimp and Grits

Speedy comfort food at its best! Perfectly garlicky, buttery shrimp cooked so so quickly, served with the creamiest grits!

This is my new favorite speedy meal. And I know, it looks super fancy and and super impressive, but it’s legit the quickest weeknight meal you can whip up during those busy weeknights.

First you need some quick cooking grits, except we’re going to doctor it up a bit using chicken stock and milk, adding a little more flavor and creaminess here.

Then you’ll need shrimp, a ton of butter, garlic, lemon, paprika, thyme and some white wine (but you can substitute chicken stock if you need a non-alcoholic substitute). This cooks super super fast so be sure to keep an eye on it.

From there, you can top off your creamy grits with the most garlicky, buttery, lemnony shrimp with all the saucy bits. So quick and so so good, letting those grits sop up all that leftover sauce!

Garlic Butter Shrimp and Grits

Yield: 4 servings

prep time: 15 minutes

cook time: 15 minutes

total time: 30 minutes

Speedy comfort food at its best! Perfectly garlicky, buttery shrimp cooked so so quickly, served with the creamiest grits!

Print Recipe

entree

Garlic Butter Shrimp and Grits

15 minutes15 minutes

Chungah Rhee

Ingredients:

• 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

Directions:

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 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.
3. Stir in white wine and Worcestershire.
4. Add shrimp; season with salt and pepper, to taste. Cook, stirring occasionally, until pink and cooked through, about 3-4 minutes.
5. Stir in 2 tablespoons parsley and lemon juice.
6. Serve immediately with grits, garnished with remaining 1 tablespoon parsley; if desired.

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