I went to a 'Fat Tuesday Potluck' last week, and one young lady brought Shrimp Etouffee, which I had never had. Instead of rice, she served it over grits, and I was in Heaven. Here is Chef John's recipe, thoughtfully adapted to frozen shrimp because it's all that many of us can procure: http://www.youtube.com/watch?v=Vx1yprdgs80We're coming up on Asparagus Time, and I'm looking for new ways to use it. We can get it nearly all year now, but find the nice big ones in Summer. We usually put it on a baking sheet, drizzle with olive oil, salt and pepper, and...
