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This recipe from Simply Ming certainly has the wow factor!
In a sauté pan on med-high heat, coated lightly with oil, sauté the shallots. Add the shrimp, sambal and maitakes. Deglaze with Worcestershire sauce and add butter.
Meanwhile, in a small sauce pot, sauté the onions and deglaze with stock. Stir in the grits and season. Serve shrimp on pile of grits.
Garnish with parsley and serve Louisiana hot sauce on the side.
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