- 3 corn cobs, soaked in cold water for 15 minutes, drained
- For brushing: olive oil
- 180 gm butter, coarsely chopped
- 175 gm grits (see note) (1 cup)
- 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
- 1Heat 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.
- 2Bring 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.
- 3Meanwhile, combine paprika, thyme, garlic, cumin, dried oregano and ground pepper in a large bowl. Add prawns and toss to combine.
- 4Heat 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.
- 5Melt 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.
- 6To 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.
Drink Suggestion: American pale ale. Drink suggestion by Max Allen