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© Meredith Corporation. All rights reserved. Used with permission.
Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. Prepare grits according to package directions. Cover and keep warm.
Meanwhile, in a large skillet cook asparagus, pepper, onion and garlic in hot oil over medium heat for 4 to 5 minutes or just until vegetables are tender.
Stir flour and Creole seasoning into vegetable mixture. Add broth. Cook and stir just until bubbly; reduce heat. Stir in shrimp. Cover and cook for 1 to 3 minutes or until shrimp are opaque, stirring once. Serve over grits. Season to taste with salt and pepper.