Friday, January 28, 2011

Shrimp and Asparagus over Cheddar Grits

       4 tbsp. unsalted butter        
2 cloves garlic, minced
2 and 1/3 cups homemade or low-salt chicken broth
1/2 cup old-fashioned (not quick-cooking) grits
 salt and black pepper
1/2 cup grated extra-sharp Cheddar
1/2 tsp. hot sauce, divided
1/2 lb. asparagus, trimmed and sliced on the diagonal into 1-inch pieces
1 lb. medium shrimp, peeled and deveined
2 tbsp. Worcestershire sauce
1 scallion, thinly sliced

Heat 1/2 tbsp. of the butter in a pot 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.

In the meantime, heat 1 tbsp. of the butter in a 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 and 1/2 tbsp. 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.

Source: FineCooking
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