Adventurous Eaters Unite!

Andy is our adventure eater and something he'd never had before was shrimp and grits. Call me shocked. It did not seem all that adventurous but the recipe seemed easy enough for us to make. This recipe was really easy to prep ahead, oh sure it makes a bunch of dirty dishes but I’d rather do that and have an easy time cooking rather than hunting for spices and odds and ends.
Our AeroGarden is back in full herb mode so we even had fresh parsley that Nicholas sprinkled in. He was my assistant for cooking (he'd be in his sister's hair bugging her). He previously was not a fan of shrimp so he wasn't so sure about this dish. After tasting a few shrimp he decided that was certainly something he loved. I would say he love to try new foods. Sometimes he'll tell me something is delicious and I'll ask "should I make this again?" "uhhhhh no, this is good but no...." But this was a "yes please make again." Thankful for adventurous eaters in our house. Oh Bronwyn? She said it tasted ok but the texture wasn't her favorite... I'm with you girl... Shrimp is odd.

Garlic Butter Shrimp and Grits

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
¼ cup dry white wine
2 teaspoons Worcestershire sauce
1 ½ pounds medium shrimp, peeled and deveined
3 tablespoons chopped fresh parsley leaves, divided
1 tablespoon freshly squeezed lemon juice

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.