Adding Vegetables to Shrimp & Grits Sauce

Video Transcript

"So the next step that we're doing, we're adding our roasted corn, our asparagus tips, our cherry tomatoes. It's going to be our next step. I hear my grits over there bubbling, so they're just about almost done. Now, a standard recipe, you can do them with just regular tap water or bottled water, and you can also do them creamy as well. For some, you can start off with water and add your grits in. And then at the very end, put maybe just 1/3 of a teaspoon of -- I'm sorry, 1/3 of a cup of heavy cream and that will actually get them really creamy. So we hear those popping away. Our sauce is going. Everything is perfect so far. So now, with the asparagus tips, you can buy fresh asparagus, lightly blanche them, and then put them in shock bath that gives them that vibrant green color. And a shock bath is just basically a bowl of ice with water. And immediately after the asparagus have reached the halfway point of cooking, we're going to take them and put them right into that ice bath. So in this case, we did the store-bought, canned asparagus tips, so this is our first step. And right here, I have added a cup of asparagus. I'm going to give this a nice whisk. Now, we can turn our heat down really low on this because our cream is already reduced down. At the same time, we're going to shut our grits off as well. Next, we're going to be adding our cherry tomatoes. With the corn, the corn is for, definitely, a visual. But I'm a corn fanatic, so we're going to add three tablespoons of corn."