Smooth grits with cheddar cheese are divine (and the world already knows this). Creamy, cheesy, happiness. The “Shrimp and Asparagus with Cheddar Grits,” from the October 2005 issue of Fine Cooking, allowed me to indulge — yet again — in a buttery, mouth-pleasing dinner. Cheers, all around.

I doubled the amounts in this recipe, to get 4-6 servings. So, that’s a whole stick of butter, folks, a whole cup of cheddar cheese, and 2 lbs. of pricey shrimp. No one’s complaining, though. I certainly enjoyed the experience of stirring my cheesy grits until they were smooth and wonderful. I added 1/2 tsp. kosher salt and 1/2 tsp. black pepper to the grits, but I held back on the hot sauce, in the interest of my young child’s palate (instead, I added a liberal amount of Sriracha hot chili sauce to my own plate).

When I cooked my asparagus, I amplified the greenness by adding a half-head of Savoy cabbage as well. The more, the merrier! The flavor combination of Worcestershire sauce and butter made the shrimp sweet and lovely. I did add 1 1/2 tsp. kosher salt and 1/4 tsp. black pepper at the end. These bold bowls of food elicited “ooohs” from my dining audience.

Asparagus (1 lb.) = $2.41
Shrimp (2 lbs.) = $25.20

RECIPE: shrimp and greens atop smooth cheesy grits are a smart, impressive, (easy), dinner
eat after less than an hour of effort
Worcestershire sauce and butter sweeten the shrimp, while cheddar grits coat your tongue

Next time, I will cook the “Crispy Chicken Thighs & Warm Bread Salad,” from TheKitchn, and the “Raw Greenylicious Herb Soup,” from Golubka. This should be fun. Come back to my site soon, to see my meal.