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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


  • 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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