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.
- 1 litre chicken stock, preferably homemade (4 cups)
- 200 gm grits (see note)
- 5 corn cobs, kernels removed
- 2 tbsp olive oil
- 800 gm uncooked prawns, peeled, tails intact (18-20)
- 100 gm diced butter, softened
- 6 spring onions, coarsely chopped
- Cayenne pepper, to taste
- 1Bring 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.
- 2Heat 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.
- 3Lower 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.
- 4Serve grits warm topped with prawns and spring onion in brown butter.
Drink Suggestion: Cold, refreshing American lager. Drink suggestion by Max Allen