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Garlic-Parmesan Shrimp & Grits Appetizers with Brown Butter Herb Drizzle

This Garlic Parmesan Shrimp and Grits Appetizer takes a classic Southern comfort dish and gives it an elegant twist. Creamy garlic-Parmesan grits are served in individual cocktail or coupe glasses, topped with seared lemon-paprika shrimp on mini skewers, and finished with a rich brown butter herb drizzle.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 Servings
Course: Appetizer
Ingredients Equipment Method

Ingredients
  

Garlic-Parmesan Grits
  • 1 cup Stone-ground or quick-cooking grits
  • 3 cups Water
  • 1 cup Whole milk
  • 3 cloves Garlic minced
  • ½ tsp Kosher salt
  • 2 tbsp Unsalted butter
  • ½ cup Grated parmesan cheese
  • ¼ tsp Black pepper
Shrimp Skewers
  • 1 lb Large shrimp peeled and deveined
  • 1 tbsp Olive oil
  • 1 tbsp Butter
  • 1 tsp Smoked paprika
  • ¼ tsp Cayenne Pepper optional, for heat
  • Zest of ½ lemon
  • Juice of ½ lemon
  • Salt and pepper to taste
  • 8 small cocktail or 4-inch skewers (3 shrimp per skewer)
Brown Butter Herb Drizzle
  • 3 tbsp Unsalted butter
  • 1 tsp Fresh thyme or ½ tsp dried
  • 1 tsp Fresh parsley finely chopped
  • Capers or finely chopped chives for garnish optional

Equipment

  • Medium saucepan
  • Skillet
  • Small saucepan
  • Whisk
  • Measuring cups or spoons
  • Cocktail or coupe glasses
  • Mini skewers
  • Mixing bowls
  • Tongs or spatula

Method
 

  1. Prepare the Grits
    In a medium saucepan, bring water, milk, garlic, and salt to a gentle boil.
    Slowly whisk in the grits and reduce heat to a simmer.
    Cook uncovered, stirring frequently, for 20–25 minutes (or per package instructions if using quick grits) until creamy and thickened.
    Stir in butter, Parmesan, and black pepper.
    Cover and keep warm.
  2. Sear the Shrimp
    While the grits cook, pat shrimp dry and toss with paprika, cayenne (if using), lemon zest, salt, and pepper.
    Heat olive oil and butter in a large skillet over medium-high heat.
    Add shrimp in a single layer and sear for 2–3 minutes per side until just opaque and slightly golden.
    Finish with a squeeze of lemon juice and remove from heat.
    Thread 3 shrimp onto each mini skewer.
  3. Make the Brown Butter Herb Drizzle
    In a small saucepan, melt butter over medium heat.
    Let it foam and brown (about 3–4 minutes), swirling occasionally, until it turns golden and smells nutty.
    Remove from heat, then stir in thyme, parsley, and a pinch of salt.
  4. Assemble the Appetizers
    Spoon warm, creamy grits into cocktail or coupe glasses (about ⅓ cup per glass).
    Drizzle a small spoonful of the brown butter herb sauce over the top.
    Garnish with capers or chives if desired.
    Rest one shrimp skewer across the rim of each glass or nestle it gently into the grits.