Shrimp and Asparagus with Cheddar Grits

Ingredients

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

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