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Shrimp and Asparagus with Parmesan Grits

12 INGREDIENTS • 9 STEPS • 35MINS

Shrimp and Asparagus with Parmesan Grits

Recipe

4.7

3 ratings
"I have a deep and profound appreciation for food from all over the world. There’s just something special about Southern cooking and what’s more classic than the regional staple of shrimp and grits? Any pure bread Southerner will claim that no meal is complete without it!" Fabio Viviani.
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"I have a deep and profound appreciation for food from all over the world. There’s just something special about Southern cooking and what’s more classic than the regional staple of shrimp and grits? Any pure bread Southerner will claim that no meal is complete without it!" Fabio Viviani.
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!

35MINS

Total Time

$13.75

Cost Per Serving

Ingredients

Servings
2
us / metric
Worcestershire Sauce
1 tsp
Worcestershire Sauce
Vegetable Base
1 pckg
Vegetable Base
Sriracha
1 tsp
Sriracha
Polenta Grits
55 g
Polenta Grits
Unsalted Butter
2 Tbsp
Unsalted Butter
Scallion
1 bunch
Scallion, finely sliced
into 1/4-inch, 2 scallions per 2 servings
Asparagus
115 g
Asparagus
Garlic
2 cloves
Garlic, minced
Jumbo Shrimp
12
Jumbo Shrimp
Parmesan Cheese
45 g
Parmesan Cheese
Salt
1 tsp
Salt
Canola Oil
1 Tbsp
Canola Oil

Nutrition Per Serving

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Calories
864
Fat
25.8 g
Protein
39.6 g
Carbs
99.6 g
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author_avatar
Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!

Cooking Instructions

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step 1
Trim Asparagus (115 g) by snapping the thicker bottom ends where they break naturally, and discard bottoms ends. Cut into one inch pieces on the bias, and set aside.
step 1 Trim Asparagus (115 g) by snapping the thicker bottom ends where they break naturally, and discard bottoms ends. Cut into one inch pieces on the bias, and set aside.
step 2
In a small bowl, mix together two cups of water and the Vegetable Base (1 pckg).
step 3
In a medium saucepan over medium heat, add the Unsalted Butter (2 Tbsp) and Garlic (2 cloves) and saute for 2 minutes.
step 4
Add the vegetable broth and bring to a boil.
step 5
Add Polenta Grits (55 g), Salt (1/2 tsp), and reduce the heat to low and cover, stirring occasionally. Cook grits for 20 minutes, then remove from heat.
step 5 Add Polenta Grits (55 g), Salt (1/2 tsp), and reduce the heat to low and cover, stirring occasionally. Cook grits for 20 minutes, then remove from heat.
step 6
When grits are finished cooking, add the Parmesan Cheese (45 g) and Sriracha (1 tsp). Stir to combine and keep warm.
step 6 When grits are finished cooking, add the Parmesan Cheese (45 g) and Sriracha (1 tsp). Stir to combine and keep warm.
step 7
Heat a medium saute pan over medium high heat. Add Canola Oil (1 Tbsp). When hot, add asparagus and Salt (1/2 tsp) and saute for 1 minute.
step 7 Heat a medium saute pan over medium high heat. Add Canola Oil (1 Tbsp). When hot, add asparagus and Salt (1/2 tsp) and saute for 1 minute.
step 8
Using tongs, carefully add the Jumbo Shrimp (12) to the saute pan in a single layer. Add Worcestershire Sauce (1 tsp) and cook shrimp on each side for 1 minute. Remove from heat and hold for plating.
step 8 Using tongs, carefully add the Jumbo Shrimp (12) to the saute pan in a single layer. Add Worcestershire Sauce (1 tsp) and cook shrimp on each side for 1 minute. Remove from heat and hold for plating.
step 9
Place grits in the center of two plates. Top with the shrimp and asparagus. Garnish with Scallion (1 bunch).
step 9 Place grits in the center of two plates. Top with the shrimp and asparagus. Garnish with Scallion (1 bunch).
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