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.
A combination of beef and sausage and cooking in a hearty spaghetti sauce for three hours make these meatballs some of the best you have ever tasted. Once A Month Mom