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Shrimp and Asparagus with Cheddar Grits


Serves 2-3

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.

  • 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 (kcal): 25, Fat Calories (g): 220, Saturated Fat (g): 14, Protein (g): 44, Monounsaturated Fat (g): 7, Carbohydrates (mg): 29, Polyunsaturated Fat (mg): 2, Sodium (g): 920, Cholesterol (g): 355, Fiber (g): 1,

Photo: Scott Phillips

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!

Scrumptious and unusual! Not too much work, although it uses a lot of pans. YUM!

Soo good! Shrimp was good but the cheese grits were just "stupid good"!!!

Didn't come out like I anticipated. My Comparison is from the South. I will try again with less Worchestersire, less cheese, and less chicken stock. I thought the Worchestersire was over powering and the grits too rich.

Great variation of a southern classic. Here's a tip for the non-southerners: You can use quick grits (not instant) instead of regular and just cook them 30 minutes instead of the 5 to 10 minutes the package directs. Just check them once in a while and add some milk or water if they are too stiff. The long cooking gives them a wonderful smooth texture and deep flavor that you find in the regular, long-cooked grits.

Babo1 Excellent flavors and a quick week night meal. Cheese grits are great and shrimp just makes them better. I used quick grits and it worked out well. It doesn't hurt to add more cheese either.

Just made this dish tonight, it was great! I made it as is, including the corn grits. The flavors worked beautifully together. It comes together very quickly. It's easy, quick, and very tasty. I will certainly make this again!

Well now I think I could very well eat this dish about once a week (or more). Like many others, I used corn grits (polenta) and thought that produced a superior flavor. Thank you FC for another outstanding recipe.

Excellent food !! I changed the grits for some slow cooking rice and that did just fine. Watch out when they say to add salt to taste in the first section of the recipe because the broth and the cheddar are WAY salty, so you want to go smooth on that!! I would highly recommend changing the butter for garlic oil when stir frying up the asparagus and the shrimp it will give it this "RED LOBSTER" feel in the mouth... Overall very pleasant to eat and cook up !!

This dish is AMAZING! The flavors work really well together. The "pan sauce" left over is great over the grits. I do tend to add more cheese than the recipe calls for, but that's just my preference. I first made it probably about 6 months ago. Every time I've made it, I've gotten rave reviews. This is one dish that is always a good fallback. I even had the recipe memorized after a few times.

Very nice - well balanced. Like other reviewers, I didn't have grits but had polenta, so I improvised on that. I used cholula hot sauce and moderated the sauce for the kids in the family, putting more in the adult portions after I'd dished out the kids. Well appreciated by all.

Very simple and delicious. The flavors surprised me; it all went together so well. I used Siracha for the hot sauce and polenta (because the store did not have old-fashioned grits, only quick-cooking). Will try it with grits next time, just out of curiosity. I would like to try this out for guests sometime. My toddler loved it!

From prep. to table only takes about 30 min. The meal is full of flavor. I was not sure about the ingredient combo. in this recipe but I tried it anyway. It's now been a hit at three of my dinner parties!

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