Shrimp and Asparagus w/ Cheddar Grits

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  1. 4 Tbs unsalted butter
  2. 1 clove garlic, minced
  3. 2 1/3 C homeade or low salt
  4. chicken broth
  5. 1/2 c old-fashioned (not quick-
  6. cooking) grits
  7. Kosher salt and freshly ground
  8. black pepper
  9. 1/2 c grated extra-sharp
  10. cheddar
  11. 1/2 tsp tabasco or other hot
  12. sauce, more to taste
  13. 1/2 lb med-thick asparagus,
  14. trimmed and sliced on the
  15. diagonal into 1 inch pieces
  16. 1 lb large shrimp, peeled and
  17. deveined
  18. 2 Tbs Worcestershire sauce
  19. 1-2 scallions, thinly sliced
  20. (green parts only)

  21. Heat 1/2 Tbs. of the butter in a med saucepan over med heat. Add garlic and cook til fragrant, 30-60 secons. Add broth and bring to a boil over high heat. While stirring constantly, pour in grits and 1/4 tsp salt. Reduce heat to low, cover, and cook--stirring occasionally, until the grits are thickened, 15-20 mins. Stir in cheddar and 1/4 tsp of hot sauce. Season to taste w/ salt, pepper, and more hot sauce. Cover and set aside in a warm spot.

  22. Heat 1 Tbs of butter in a 12 inch skillet over med-high heat. Add asparagus, sprinkle w/ a little salt, and cook, stirring frequently, until crisp-tender and a little browned, 3-4 mins. Add shrimp and cook til shrimp is opaque and asparagus is tender, 2-3 mins. Reduce heat to low and add Worcestershire sauce and remaining 1/4 tsp hot sauce. Melt the remaining 2 1/2 tbs butter into the shrimp and asparagus mixture. Season to taste w/ salt, pepper, and more hot sauce. Serve the shrimp and asparagus over the grits, sprinkle w/ scallions.
March 2014

This recipe is a personal recipe added by jwerth and has not been tested or endorsed by MyRecipes.

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