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 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 (30 g)
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 (3 g)
, 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 (7 g)
. Stir to combine and keep warm.
Step 7
Heat a medium saute pan over medium high heat. Add
Canola Oil (15 mL)
. When hot, add asparagus and
Salt (3 g)
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 (5 mL)
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
Scallions (1 bunch)
.
