This fun twist on a classic favorite is sure to warm up a cold winter night.
1 bunch fresh asparagus, cleaned and cut into 1 inch pieces
3 1⁄4 cup organic chicken broth, divided
3⁄4 cup stone ground grits (enough to serve 4)
1⁄2 cup half and half
6 tablespoons butter, divided
1 1⁄2 tablespoons Chili-Peppa Sauce
1 bunch green onions, cut into 1⁄2 inch pieces
1 lb fresh shrimp, peeled
2 tablespoons lemon juice
Kosher salt to taste
Bring 3 cups of chicken broth to a boil and whisk in grits and half and half. Cook grits until thick– about 15 minutes. Remove from heat and add 4 tablespoons butter and 1 1⁄2 teaspoons chili-peppa sauce. Keep warm.
Melt 2 tablespoons butter in large skillet on medium heat and add asparagus and green onions. Sauté 3-4 minutes. Add shrimp and 1⁄2 cup chicken broth, cook 2-3 minutes. Stir in 1 tablespoon Chili- Peppa Sauce, lemon juice and salt. Cook until shrimp are pink. Serve immediately over warm grits. Serves 4.
1⁄4 cup chili sauce 4 teaspoons Pickapeppa Sauce
Combine ingredients in a small bowl and whisk thoroughly.
(Pickapeppa Sauce comes from Jamaica and is made from tomatoes, onions, mangos, raisins, peppers and other spices. Pickapeppa Sauce can be found in your grocer’s barbeque sauce/marinade aisle.)