Shrimp and Asparagus with Parmesan Grits

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 tsp

Worcestershire Sauce

1 pckg

Vegetable Base

1 tsp

Sriracha

1/3 cup

Polenta Grits

2 Tbsp

Unsalted Butter

1 bunch

Scallions , finely sliced

into 1/4-inch, 2 scallions per 2 servings

3/4 cup

Asparagus

2 cloves

Garlic , minced

12

Jumbo Shrimp

1/2 cup

Parmesan Cheese

1 tsp

Salt

1 Tbsp

Canola Oil

Cooking Instructions

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Step 1

Trim 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.

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 (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.

Step 6

When grits are finished cooking, add the Parmesan Cheese (1/2 cup) 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 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 Scallions (1 bunch) .