Always a hit at brunches. Just ask that Jenny girl.
First, make these grits.
Next, melt butter in skillet. Sauté chopped onion, garlic and sliced mushrooms over medium heat until soft.
Add shrimp and cook, stirring occasionally, until shrimp turns pink, being careful not to overcook.
Dissolve cornstarch in water (or be daring and use white wine) and add to skillet, along with salt, Worcestershire Sauce and cayenne, if desired.
Stir over low heat until sauce thickens. Serve over grits. Garnish with chopped fresh parsley.
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