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Yum
Photo: Masak NYC
This spicy rock shrimp is served at Masak with locally produced stoneground polenta. The curry sauce is based on Singaporean prawn curry, and together, the whole thing is my take on shrimp and grits. One of my favorite lunchtime dishes at home is a sambal udang (shrimp), often served with sambal quail eggs.

This spicy rock shrimp is served at Masak with locally produced stoneground polenta. The curry sauce is based on Singaporean prawn curry, and together, the whole thing is my take on shrimp and grits. One of my favorite lunchtime dishes at home is a sambal udang (shrimp), often served with sambal quail eggs.  I serve it with grits because it marries well with the sauce. Although we use rock shrimp at Masak, any shrimp or prawn may be substituted.