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"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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Grilled-corn grits with blackened prawns and lime butter


Shrimp (aka prawns) are a classic pairing with grits in the US.

You'll need

3 corn cobs, soaked in cold water for 15 minutes, drained For brushing: olive oil 180 gm butter, coarsely chopped 175 gm (1 cup) grits (see note) 1½ tbsp smoked paprika 1 tbsp thyme, finely chopped 1 garlic clove, finely chopped 2 tsp ground cumin 1 tsp dried oregano 1 tsp whole black peppercorns, ground in a mortar and pestle 800 gm uncooked prawns (about 20), cleaned, tails intact Finely grated rind of 1 lime, juice of 2 To serve: fresh oregano leaves

Method

  • 01
  • Heat barbecue or char-grill to medium-high heat. Brush corn with a little oil, season to taste and grill until cooked and golden (8-10 minutes), then set aside to cool slightly. Cut kernels from cob with a small sharp knife and set aside.
  • 02
  • Bring 30gm butter, 900ml water and a large pinch of salt to the boil in a saucepan over high heat. Add grits and return to the boil, stirring occasionally, then reduce heat to low and simmer until tender (30 minutes; you may need to add a little extra water to get a soft consistency). Stir in corn kernels and 20gm butter, season to taste and keep warm.
  • 03
  • Meanwhile, combine paprika, thyme, garlic, cumin, dried oregano and ground pepper in a large bowl. Add prawns and toss to combine.
  • 04
  • Heat 20gm butter in a large frying pan over medium-high heat. Add half the prawns and cook, turning once, until cooked through (3-4 minutes), then transfer to a plate. Wipe pan clean and repeat with butter and remaining prawns.
  • 05
  • Melt remaining butter in a small saucepan over low heat, then add lime rind and stir to combine. Set aside to cool slightly, then add lime juice, season to taste and set aside.
  • 06
  • To serve, divide grits among serving bowls, top with prawns, drizzle with lime butter and scatter with oregano.

Note Grits are a Southern US staple made from ground dried corn. They're available from select grocers and delicatessens; if they're unavailable, substitute coarse polenta and follow packet instructions for a soft polenta.


At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

American pale ale.

Featured in

Dec 2013

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