Finney
Master Chef
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!!!!!!!
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!!!!!!!
