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.
Start the meal off with Mesclun Greens with Classic Sherry Vinaigrette.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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!
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?