Southern shrimp and grits

Name: Southern shrimp and grits
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 120 g grits or polenta (cornmeal); 600 ml water; 300 ml milk; 1 tsp salt; 60 g butter; 100 g cheddar, grated; 400 g large prawns, peeled; 4 slices bacon, finely chopped; 3 cloves garlic, crushed; 1 tsp smoked paprika; juice of 1 lemon; parsley, spring onion; salt, pepper

Time: 40 min4 servingsapprox. 640 kcal / serving (estimated)approx. 34 g protein / serving

Shrimp and grits is a classic of the American South (especially South Carolina and Georgia). It began as a coastal fishermen's breakfast and has become a hearty dinner: creamy cheesy grits with garlicky, bacony prawns is a rich, filling pairing.

Southern shrimp and grits (illustration)

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Method

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Bring the water and milk to a boil with the salt and pour in the grits in a thin stream, whisking constantly.
Cook over low heat, stirring often, for 25-30 minutes until creamy and tender; thin with milk or water if needed.
Meanwhile cook the bacon in a frying pan until crisp, remove, and in its fat sear the prawns with the smoked paprika and garlic for 2-3 minutes.
Sprinkle the prawns with the lemon juice and return the bacon.
Stir the butter and cheese into the finished grits until melted, and season with salt and pepper.
Spoon the creamy grits onto plates, pile the prawns on top and serve with parsley and spring onion.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

Stone-ground grits are the tastiest but need a longer cook; instant grits are quicker but flatter in flavour.
Stir constantly at the start, or they'll turn lumpy.
Don't overcook the prawns: 2-3 minutes is enough.
If it thickens, loosen it back to creamy with a little milk.

Frequently asked questions

What are grits?

Coarsely ground dried corn that's cooked to a porridge-like texture; polenta can replace it.

Can it be made with chicken?

Yes, diced chicken breast or smoked sausage works too.

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