Garlic-Chili Shrimp and Grits - BBQ Central

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Old 07-12-2005, 06:42 PM   #1
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Garlic-Chili Shrimp and Grits

Garlic-Chili Shrimp and Grits: Southern Living, January 2000

1 bunch fresh asparagus
3 1/4 cups chicken broth, divided
1 cup uncooked quick-cooking grits
1/2 cup half-and-half
6 T. butter or margarine, divided
1 1/2 T. chili-garlic paste, divided
1 bunch green onions, cut into 1/2-inch pieces
1 lb. peeled, large fresh shrimp
2 T. lemon juice
1 tsp. salt

Snap off tough ends of asparagus. Cut into 1 inch pieces and set aside.

Bring 3 cups chicken broth to a boil in a medium saucepan over medium-high heat; whisk in grits and half-and-half.

Cook; whisk constantly, 7 minutes or until thickened. Remove from heat.

Stir in 4 T. butter and 1 1/2 tsps. chili-garlic paste. Set grits aside; keep warm.

Melt remaining 2 T. butter in a large skillet over medium-high heat. Add asparagus and green onions, and saute 3 to 4 minutes.

Add shrimp and remaining 1/4 cup chicken broth, and cook mixture 2 to 3 minutes.

Stir in remaining 1 T. chili-garlic paste, lemon juice, and salt; cook 3 minutes or just until shrimp turn pink. Serve immediately over warm grits.

Yield: 4 servings

Note: IF YOU ARE IN AN AREA WHERE YOU CAN GET THEM, USE STONE GROUND GRITS!!!!!!!
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Old 06-27-2006, 09:06 AM   #2
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Join Date: Jun 2005
Location: CA
Posts: 87
wow 2 different shimp and grits recipe. I certainly would never have thought of this. Great combo although I think I like Paula Deen's recipe a little better. Isn't everything always better with Cajun Ham?
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