Shrimp and Asparagus with Cheddar Grits

By ROBandSEAN

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

Ingredients

• 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

Preparation

Step 1

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.