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Shrimp and grits
Charleston prawns in a garlicky pan sauce over creamy cheddar grits
In the Lowcountry around Charleston, South Carolina, shrimp and grits started as a fisherman's breakfast and is now brunch on every restaurant menu in town. Stone-ground grits are simmered slowly until creamy and finished with sharp cheddar and butter, then crowned with prawns cooked fast in a smoky, lemony pan sauce with spring onions. Chef's tip: whisk the grits into the liquid a little at a time and keep stirring for the first five minutes; lumps form only at the start.
- Total time
- 50 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the grits
- 2 cups water
- 2 cups whole milk
- 1 tsp salt
- 3 ½ oz mature cheddargrated
- 1 oz butter
For the prawns
- 1 ⅛ lb raw king prawnspeeled and deveined
- 1 tsp smoked paprika
- ½ tsp black pepper
- 1 tbsp olive oil
- 3 cloves garlicfinely chopped
- 1 red pepperfinely diced
- ½ cup chicken stock
- 1 tbsp lemon juice
- ⅔ oz butter
- 3 spring onionssliced
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Method
0/6 doneStep 1: Bring 2 cups water, 2 cups whole milk and 1 tsp salt to a simmer in a heavy pan. Pour in 6 ½ oz stone-ground grits or coarse polenta in a thin stream, whisking constantly, until smooth.
5 minStep 2: Turn the heat to low and cook for 25–30 minutes, stirring often and scraping the bottom, until thick and creamy and the grains are tender. Add a splash of hot water if it gets too stiff.
30 minStep 3: Meanwhile pat 1 ⅛ lb raw king prawns dry and toss with 1 tsp smoked paprika and ½ tsp black pepper.
3 minStep 4: Heat 1 tbsp olive oil in a large frying pan over a medium-high heat. Add the prawns in one layer and cook for 1–2 minutes per side until they curl, turn pink all over and the flesh is opaque in the middle. Lift them out onto a plate. A common mistake is leaving them in too long; they turn rubbery in seconds.
4 minStep 5: Lower the heat, add 3 cloves garlic and 1 red pepper and cook for 2 minutes until soft. Pour in ½ cup chicken stock and 1 tbsp lemon juice, scrape up the browned bits and bubble for 2 minutes. Swirl in ⅔ oz butter and return the prawns for 30 seconds just to warm through.
5 minStep 6: Stir 3 ½ oz mature cheddar and 1 oz butter into the grits until melted and taste for salt. Spoon into warm bowls, top with the prawns and sauce, and scatter with 3 spring onions.
2 min
Nutrition per serving
- Calories
- 470 kcal
- Protein
- 34 g
- Carbs
- 36 g
- Fat
- 21 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does shrimp and grits take?
- About 50 minutes in total: 15 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of whole milk?
- Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
- What can I use instead of mature cheddar?
- Any hard cheese, same amount.
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