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Angry and Killer Shrimp and Maitakes on Grits

This recipe from Simply Ming certainly has the wow factor!


  • 2 sliced shallots

  • 1 pound medium shrimp (u-25’s), cleaned and peeled

  • 1 heaping teaspoon sambal

  • 2 cups maitake florets

  • 1/4 cup Wanjashan Worcestershire sauce

  • 3 tablespoons butter

  • 2 tablespoons chopped parsley, for garnish

  • 1 small onion minced

  • 1 tablespoon minced ginger

  • 2 cups chicken stock or appropriate amount according to package directions on grits

  • 2 cups grits

  • 2 tablespoons chopped parsley, for garnish

  • Louisiana hot sauce, for garnish (Tabasco)

  • Kosher salt and freshly ground black pepper

  • Canola oil


  • 1.

    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.

  • 2.

    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.

  • 3.

    Garnish with parsley and serve Louisiana hot sauce on the side.

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