This dish is a quick riff on the Southern classic Shrimp and Grits. Don’t skimp on the Worcestershire; mellowed with butter, it makes a simple yet savory sauce for the shrimp and asparagus. For best flavor, use wild-caught shrimp.
Add some fire to your everyday poultry with this jalapeño- and ginger-infused coconut chicken from Brazil. Try serving it with brown rice and black beans.