Shrimp and Asparagus with Cheddar Grits
by Jennifer Armentrout
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.
Serves 2-3
To learn more, read the article:
Quick & Delicious: Weeknight Comfort Food
4 Tbs. unsalted butter
1 clove garlic, minced
2-1/3 cups homemade or low-salt chicken broth
1/2 cup old-fashioned (not quick-cooking) grits
Kosher salt and freshly ground black pepper
1/2 cup grated extra-sharp Cheddar
1/2 tsp. Tabasco or other hot sauce; more to taste
1/2 lb. medium-thick asparagus, trimmed and sliced on the diagonal into 1-inch pieces
1 lb. large shrimp, peeled and deveined
2 Tbs. Worcestershire sauce
1 to 2 scallions (green parts only), thinly sliced
Heat 1/2 Tbs. of the butter in a medium saucepan over medium heat. Add the garlic and cook until fragrant, 30 to 60 seconds. Add the broth and bring to a boil over high heat. While stirring constantly, pour in the grits and 1/4 tsp. salt. Reduce the heat to low, cover, and cook, stirring occasionally, until the grits are thickened, 15 to 20 minutes. Stir in the Cheddar and 1/4 tsp. of the hot sauce. Season to taste with salt, pepper, and more hot sauce. Cover and set aside in a warm spot.
Heat 1 Tbs. of the butter in a 12-inch skillet over medium-high heat. Add the asparagus, sprinkle with a little salt, and cook, stirring frequently, until crisp-tender and a little browned, 3 to 4 minutes. Add the shrimp and cook until the shrimp is opaque and the asparagus is tender, 2 to 3 minutes. Reduce the heat to low and add the Worcestershire sauce and the remaining 1/4 tsp. hot sauce. Melt the remaining 2-1/2 Tbs. butter into the shrimp and asparagus. Season to taste with salt, pepper, and more hot sauce. Serve the shrimp and asparagus over the grits, sprinkled with the scallions.
Serving Suggestions
Start the meal off with
Mesclun Greens with Classic Sherry Vinaigrette.
nutrition information (per serving):
Size
:
based on three servings;
Calories
(kcal):
510;
Fat
(g):
25;
Fat Calories
(kcal):
220;
Saturated Fat
(g):
14;
Protein
(g):
44;
Monounsaturated Fat
(g):
7;
Carbohydrates
(g):
29;
Polyunsaturated Fat
(g):
2;
Sodium
(mg):
920;
Cholesterol
(mg):
355;
Fiber
(g):
1;
photo: Scott Phillips
From Fine Cooking 74
, pp. 90c
October 1, 2005
