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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)
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