Total Time
35 Mins
Makes 6 servings

Easy side: Gently toss chopped fresh spinach leaves, toasted pecans, and thinly sliced onions with bottled balsamic vinaigrette.

How to Make It

Step 1

Peel shrimp; devein, if desired. Snap off and discard tough ends of asparagus. Cut asparagus into 1-inch pieces.

Step 2

Bring chicken broth to a boil in a medium saucepan over medium-high heat; whisk in grits and half-and-half. Cook, whisking constantly, 7 minutes or until thickened. Remove from heat. Stir in 2 Tbsp. butter. Keep warm.

Step 3

Melt remaining 2 Tbsp. butter in a large skillet over medium-high heat. Add asparagus, mushrooms, green onions, and thyme, and sauté 3 to 4 minutes. Add shrimp, and cook 2 to 3 minutes. Stir in salt; cook 3 minutes or just until shrimp turn pink. Serve immediately over warm grits.

Ratings & Reviews

Derbymom's Review

May 17, 2010
Best food I have ever cooked per my husband! It is great for a special occasion; I cooked it for my father-in-laws birthday celebration. It is a heavy dish--already has veggies in it, so a salad and dessert and you have a complete meal!

CookingContessa's Review

March 24, 2010
Had this at a friend's house and it was awesome! Easy to put together and delicious. Loved the asparagus addition!

Midgie's Review

March 09, 2010
Fixed this today and enjoyed it very much. We added a little hot sauce. The only change I would make next time is to not cook the grits in so much chicken broth as we could taste it too much. Next time I'll use only a cup and the rest of the liquid will be milk with a little cream. Bisquits were a great bread with this. I served with a baked sweet potato.