Shrimp and Asparagus with Cheddar Grits

Shrimp and Asparagus with Cheddar Grits
Photo by Scott Phillips


  • ½ lb. medium-thick asparagus, trimmed and sliced on the diagonal into 1-inch pieces
  • Kosher salt and freshly ground black pepper
  • ½ cup grated extra-sharp Cheddar
  • ½ tsp. Tabasco or other hot sauce; more to taste
  • ½ cup old-fashioned (not quick-cooking) grits
  • 1 lb. large shrimp, peeled and deveined
  • 1 to 2 scallions (green parts only), thinly sliced
  • + 4 more ingredients
    • 2 Tbs. Worcestershire sauce
    • 4 Tbs. unsalted butter
    • 1 clove garlic, minced
    • 2-1/3 cups homemade or low-salt chicken broth

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 occasion...

View full recipe at Fine Cooking


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