"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.
, finely sliced
Asparagus (3/4 cup)
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.
In a small bowl, mix together two cups of water and the
Vegetable Base (1 pckg)
In a medium saucepan over medium heat, add the
Unsalted Butter (2 Tbsp)
Garlic (2 cloves)
and saute for 2 minutes.
Add the vegetable broth and bring to a boil.
Polenta Grits (1/3 cup)
Salt (1/2 tsp)
, and reduce the heat to low and cover, stirring occasionally. Cook grits for 20 minutes, then remove from heat.
When grits are finished cooking, add the
Parmesan Cheese (1/2 cup)
Sriracha (1 tsp)
. Stir to combine and keep warm.
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.
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.
Place grits in the center of two plates. Top with the shrimp and asparagus. Garnish with
Scallions (1 bunch)
Nutrition Per Serving
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