Shrimp and Asparagus with Cheddar Grits

Ingredients

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

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