The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

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
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 - 6 people

Drink Suggestion

American pale ale.

Featured in

Dec 2013

You might also like...

Beef cheek recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana

recipes

Piccata di vitello

Adana kofte

recipes

Roast lamb loin with couscous and pumpkin

Pork chops with fennel

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×