Shrimp and Grits
By Groceree
Also known as Prawns and Grits
Stone-ground grits cooked slowly into a creamy porridge with cheese and butter, topped with prawns seared in bacon fat with garlic, lemon and a little hot sauce.
Last updated
- Servings
- 4 servings
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
Ingredients
Grits
grits or coarse polenta200 g
milk500 ml
water500 ml
cheddar cheese100 g
butter40 g
salt1 tsp
Shrimp
raw king prawns500 g
smoked bacon150 g
garlic cloves3
lemons1
hot sauce1 tsp- Cajun seasoning1 tsp
chicken stock100 ml
spring onions3
Instructions
Grits
- 01
Bring the , and to a simmer and whisk in the slowly to avoid lumps.
- 02
Cook over low heat for 25 to 30 minutes, stirring often and adding a splash of hot water if it gets too thick, until creamy and completely soft. Stone-ground take time; instant do not taste the same.
- 03
Grate the and stir it in with the off the heat, then keep warm.
Shrimp
- 04
Dice the and fry it until crisp and lift it out, leaving the fat.
- 05
Peel and devein the , toss them with the and sear them in the fat for 1 minute a side, until just pink. Lift them out.
- 06
Chop the and squeeze the juice from the . Fry the in the pan for 30 seconds, then add the , the juice and the , and let it bubble for 1–2 minutes until slightly reduced.
- 07
Return the and and toss to coat.
- 08
Slice the . Spoon the into bowls and top with the and , the pan juices and the .
Notes
- Stone-ground grits or coarse polenta, and patience. Quick grits make a thin, bland porridge; the real thing takes half an hour.
- Sear the prawns briefly and take them out. They finish in the sauce, and overcooked prawns turn tough.
- Once a Lowcountry fisherman’s breakfast, now a restaurant dish from Charleston to New Orleans.
Nutrition per serving
- Calories
- 600 kcal
- Protein
- 37 g
- Carbs
- 47 g
- Fat
- 29 g
Estimated from the ingredients.
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