Changing things. That is the topic of this week's Eat. Live. Be.
Shrimp and Grits with Asparagus and Mushrooms
1 1/2 pounds unpeeled, large raw shrimp (31/40 count) (I used medium pre-peeled and deveined)
1 pound fresh asparagus, cut into 1.5 inch pieces
3 cups chicken broth (or 3 cups water with 2 boullioun cubes)
1 cup uncooked quick-cooking grits
1/2 cup half-and-half (I used milk)
1 (8-oz.) package sliced fresh mushrooms
1 bunch green onions, cut into 1/2-inch pieces
1/2 teaspoon dried thyme
1/2 teaspoon salt
1. Peel shrimp and devein, if not already done. Snap and discard tough ends of asparagus. Cut asparagus into 1-inch pieces.
2. Bring chicken broth to a boil in a medium saucepan over medium-high heat; whisk in grits and half-and-half/milk. Cook, whisking constantly, 7 minutes or until thickened. Remove from heat. Keep warm.
3. Heat pan and spray with cooking spray. Add asparagus, mushrooms, green onions, and thyme, and sauté 3 to 4 minutes (I cooked until mushrooms were beginning to soften). Add shrimp, and cook 2 to 3 minutes. Stir in salt; cook 3 minutes or just until shrimp turn pink.