Recipes

GARLIC BUTTER SHRIMP AND GRITS

This is my new favorite fast food. And I know it looks super chic and super impressive and maybe even a little intimidating, but this is the fastest weekday meal you can prepare on those busy weekdays.

You’ll need some quick-cooking oatmeal first, except we’ll rework it a little bit using chicken broth and milk, to add a little more flavor and creaminess here.

Shrimps with garlic butter and oatmeal – The best fast and comforting food! Perfectly garlic buttered shrimp, cooked so quickly, served with the creamiest oatmeal!
Then you need shrimp, a ton of butter, garlic, lemon, paprika, thyme, and white wine (but you can replace the chicken broth with a non-alcoholic substitute). Cooking is super fast, so keep an eye on it.

From here you can complete your creamy oatmeal with the most winged, buttered, and lemony shrimp with all the most ludicrous pieces. So fast and so much that you can let the oatmeal absorb the leftover sauce!


GARLIC BUTTER SHRIMP AND GRITS
yield: 4 servings Prep time: 15 minutes Cook time: 15 minutes total time: 30 MINUTES


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 the 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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