This dish is a quick riff on the Southern classic Shrimp and Grits. Don’t skimp on the Worcestershire; mellowed with butter, it makes a simple yet savory sauce for the shrimp and asparagus. For best flavor, use wild-caught shrimp.
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Start the meal off with Mesclun Greens with Classic Sherry Vinaigrette.
I made this for my husband who is a shrimp and grits aficioniado. He really, really liked this recipe. I followed the recipe exactly.
Great recipe and comes together so quickly! My only suggestion would be to make more grits. I was serving two hungry men (and myself) and I could've used more than the suggested amount. It still was a great success and I will definitely be making it again.
This was so easy and fantastic tasting!
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