Chicageaux Shrimp and Grits

1 . Stage

Heat butter and oil in a large skillet over medium-high heat. Add minced garlic; saute until fragrant, 30 seconds to 1 minute. Add shrimp and season with salt and pepper. Cook, stirring, just until shrimp begin to turn pink, about 4 minutes.

2 . Stage

Bring broth, whipping cream, and salt to a boil in a saucepan. Stir in grits. Reduce heat to medium-low; cook, covered and stirring occasionally, until broth is absorbed, 5 to 7 minutes. Stir in mascarpone and butter until thoroughly blended.

3 . Stage

Stir together whipping cream, paprika, chili powder, garlic powder, bouillon, and cayenne in a saucepan. Bring to a boil. Reduce heat to medium; simmer, stirring occasionally, until thickened, 15 to 20 minutes. Stir in 1/3 cup parsley. Serve with shrimp and grits, garnished with additional parsley.