Recipes
Photo by Amy Taber
Angry and Killer Shrimp and Maitakes on Grits
Episode 712: Maitake Mushrooms/Worcestershire Sauce
Serves 4
Ingredients
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
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
Directions
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.
Pairing notes
Ming's Maitake CoffeeMing's Blue Ginger Blend coffee from Rao's fortified with Yukiguni maitake mushrooms for their immune-boosting properties. Available at the ming.com store and Blue Ginger.
Feudi di San Gregorio Greco di TufoGreco di Tufo is an indigenous varietal of Campania. Lively acidity and a long, fruity finish. Ideal with fish dishes, pastas and risottos.
Cooking Tips
Prepping Mushrooms
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