Saturday, February 11, 2012


1 1/2 lb (30 to 40) unpeeled, large raw shrimp
1 lb fresh asparagus
3 cups chicken broth
1 cup uncooked quick-cooking grits
1/2 cup half-and-half cream
4 tbsp butter, divided
1 lb sliced fresh mushrooms
1 bunch green onions, cut into 1/2-inch pieces
12 tsp dried thyme
1/2 tsp salt

Peel shrimp and devein.

Snap off and discard the tough ends of the asparagus.  Cut the asparagus into 1-inch pieces.

In a medium saucepan bring the chicken broth to a boil over medium-high heat.  Whisk in the grits and the cream.  Cook, whisking constantly, for 7 minutes or until thickened.  Remove from the heat and stir in 2 tablespoons butter; keep warm.

Melt the remaining butter in a large skillet over medium-high heat.  Add the asparagus, mushrooms, green onions, and thyme; saute 3 to 4 minutes.  Add the shrimp and cook 2 to 3 minutes.  Stir in the salt and cook 3 more minutes or just until the shrimp turn pink.  Serve immediately over the warm grits.

Yield: 6 servings.

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