INGREDIENTS
1 cup
quick cooking grits
2 cups
chicken stock
2 cups
whole milk
1 serving
kosher salt
8 tbsp
unsalted butter
1
shallot
3 cloves
garlic
1 tbsp
fresh thyme leaves
1 tsp
paprika
1/4 cup
dry white wine
2 tsp
worcestershire sauce
1 1/2 lb
shrimp
3 tbsp
fresh parsley leaves
1 tbsp
lemon juice