Total Time
35 Mins
Yield
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

CookingContessa
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

Midgie
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

Derbymom
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.