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 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.