We also had a great salad with spinach, romaine, dried fruit, almonds, and celery.
The shrimp and grits was another quickie recipe. Although the recipe calls for long cooking grits, I used five minute grits. The shrimp portion of the dish sautéed shrimp in butter with Worcestershire sauce and then added the asparagus. I used pre cooked salad shrimp and canned asparagus. As a result, dinner was on the table in less than 30 minutes. Plus, it did not make a big mess- only two pans.
I believe that the dish was a success. Here's my proof:
Nothing a cook likes better than clean plates at the end of the meal!
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