Shrimp and Asparagus with Parmesan Grits
Cheesy grits made with vegetable stock and garlic get a kick from sriracha, while the succulent shrimp are sautéed with a splash of Worcestershire sauce for depth of flavor and richness.
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Equipment You'll Need:
- Small bowl
- Medium sauce pot with lid
- Medium sauté pan
From Your Pantry:
- Canola oil
- Pinot Grigio from Italy or Sauvignon Blanc from Chile or New Zealand
- Lighter lagers such as Pilsner or lightly hopped Session IPA
Shrimp, Asparagus, Parmesan Cheese (Pasteurized Part-Skim Milk, Cheese Culture, Enzymes, Potato Starch, Powdered Cellulose, Natamycin [A Natural Mold Inhibitor]), Corn Grits, Unsalted Butter (Pasteurized Cream, Natural Flavorings [Lactic Acid, Starter Distillate, Culturoma]), Green Onion, Garlic, Vegetable Stock Concentrate (Vegetable Juices [Tomato, Mushroom, Onion, Carrot, Celery], Sugar, Maltodextrin, Salt, Yeast Extract), Sriracha (Chili, Garlic, Distilled Vinegar, Potassium Sorbate And Sodium Bisulfite [Preservatives], Xanthan Gum, Chili Pepper Extract), Worcestershire Sauce (Vinegar, Molasses, High Fructose Corn Syrup, Anchovies, Water, Onion, Tamarind Concentrate, Clove, Natural Flavorings).