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Servings:

Shrimp and Asparagus with Parmesan Grits

"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.

Total Time

35min

4.7

3 Ratings

Author: Chef'd

Servings:

Ingredients

•

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

•

3/4 cup

Asparagus

•

2 cloves

Garlic , minced

•

Jumbo Shrimp

•

1/2 cup

Parmesan Cheese

•

1 tsp

Salt

•

1 Tbsp

Canola Oil

Cooking Instructions

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.

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) and Garlic (2 cloves) and saute for 2 minutes.

Add the vegetable broth and bring to a boil.

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.

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

CALORIES

864

FAT

25.8 g

PROTEIN

39.6 g

CARBS

99.6 g