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Heat 1/2 Tbs. of the butter in a medium saucepan over medium heat. Add the garlic and cook until fragrant, 30 to 60 seconds. Add the broth and bring to a boil over high heat. While stirring constantly, pour in the grits and 1/4 tsp. salt. Reduce the heat to low, cover, and cook, stirring occasionally, until the grits are thickened, 15 to 20 minutes. Stir in the Cheddar and 1/4 tsp. of the hot sauce. Season to taste with salt, pepper, and more hot sauce. Cover and set aside in a warm spot.
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2
Heat 1 Tbs. of the butter in a 12-inch skillet over medium-high heat. Add the asparagus, sprinkle with a little salt, and cook, stirring frequently, until crisp-tender and a little browned, 3 to 4 minutes. Add the shrimp and cook until the shrimp is opaque and the asparagus is tender, 2 to 3 minutes. Reduce the heat to low and add the Worcestershire sauce and the remaining 1/4 tsp. hot sauce. Melt the remaining 2-1/2 Tbs. butter into the shrimp and asparagus. Season to taste with salt, pepper, and more hot sauce. Serve the shrimp and asparagus over the grits, sprinkled with the scallions
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nutrition information (per serving):
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Size : based on three servings; Calories (kcal): 510; Fat (g): 25; Fat Calories (kcal): 220; Saturated Fat (g): 14; Protein (g): 44; Monounsaturated Fat (g): 7; Carbohydrates (g): 29; Polyunsaturated Fat (g): 2; Sodium (mg): 920; Cholesterol (mg): 355; Fiber (g): 1;
