Corn and grits with brown butter and prawns


Grits and prawns, a classic combination in the US, are taken to the next level here with the addition of fresh corn. This dish is full of flavour and filling, too, so a little goes a long way.

You'll need

1 litre (4 cups) chicken stock, preferably homemade 200 gm grits (see note) 5 corn cobs, kernels removed 2 tbsp olive oil 800 gm (18-20) uncooked prawns, peeled, tails intact 100 gm diced butter, softened 6 spring onions, coarsely chopped Cayenne pepper, to taste

Method

  • 01
  • Bring stock to the boil in a saucepan over medium-high heat, stir in grits, bring back to the boil and stir continuously until grits start to thicken (3-5 minutes). Reduce heat to low and cook, stirring occasionally, until thick (15-20 minutes). Add fresh corn kernels and 180ml water and cook until grits and corn are tender (40-50 minutes). Season to taste, cover directly with a piece of baking paper to prevent a skin forming and set aside in a warm place.
  • 02
  • Heat oil in a non-stick frying pan over high heat. Add prawns and fry until opaque and pink (30 seconds to 1 minute each side). Transfer prawns to a warm plate and return pan to heat.
  • 03
  • Lower heat to medium, add butter to pan and cook until foaming and nut-brown (1-2 minutes). Add spring onion, a pinch of cayenne pepper and salt to taste, and warm through.
  • 04
  • Serve grits warm topped with prawns and spring onion in brown butter.
Note Grits, coarsely milled corn, are available from Asian grocers and select delicatessens.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Cold, refreshing American lager.

Featured in

Mar 2016

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