4 Tbs. unsalted butter
1 clove garlic, minced
2-1/3 cups homemade or low-salt chicken broth
1/2 cup old-fashioned -not quick-cooking- grits
Kosher salt and freshly ground black pepper
1/2 cup grated extra-sharp Cheddar
1/2 tsp. Tabasco or other hot sauce; more to taste
1/2 lb. medium-thick asparagus, trimmed and sliced on the diagonal into 1-inch pieces
1 lb. large shrimp, peeled and deveined
2 Tbs. Worcestershire sauce
1 to 2 scallions -- green parts only, thinly sliced
Heat 1/2 Tbs. of the butter in a medium saucepan over medium heat.
Add the garlic and cook until fragrant, 30 to 60 seconds.
Add the broth and bring to a boil over high heat.
While stirring constantly, pour in the grits and 1/4 tsp. salt.
Reduce the heat to low, cover, and cook, stirring occasionally, until the grits are thickened, 15 to 20 minutes.
Stir in the Cheddar and 1/4 tsp. of the hot sauce.
Season to taste with salt, pepper, and more hot sauce. Cover and set aside in a warm spot.
Heat 1 Tbs. of the butter in a 12-inch skillet over medium-high heat.
Add the asparagus, sprinkle with a little salt, and cook, stirring frequently, until crisp-tender and a little browned, 3 to 4 minutes.
Add the shrimp and cook until the shrimp is opaque and the asparagus is tender, 2 to 3 minutes.
Reduce the heat to low and add the Worcestershire sauce and the remaining 1/4 tsp. hot sauce.
Melt the remaining 2-1/2 Tbs. butter into the shrimp and asparagus.
Season to taste with salt, pepper, and more hot sauce. Serve the shrimp and asparagus over the grits, sprinkled with the scallions.