Shrimp and Grits

Method

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1. Bring the milk and water to a simmer with the salt. Rain in the grits while whisking constantly to prevent lumps.

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2. Reduce to the lowest heat and cook 40 to 45 minutes, stirring every 5 minutes and scraping the base. Add hot water if they tighten too far.

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3. When the grits are creamy and no longer gritty on the tongue, beat in the butter, cheese and white pepper. Keep warm, covered.

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4. Toss the prawns with the paprika, cayenne and a pinch of salt.

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5. Fry the bacon in a large frying pan over medium heat until crisp, 8 minutes, then lift out with a slotted spoon, leaving the fat.

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6. Raise the heat, add the prawns in a single layer, and cook 90 seconds a side until just pink. Lift out.

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7. Add the garlic to the pan for 20 seconds, then the stock and lemon juice, scraping the base. Simmer 3 minutes until reduced by half.

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8. Take off the heat and swirl in the cold butter until the sauce is glossy. Return the prawns and bacon and toss.

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9. Spoon the grits into wide bowls, top with the prawns and sauce, and finish with spring onions, parsley and hot sauce.

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Chef’s Tips

• Stone-ground grits, cooked slowly. This is the only part of the recipe that cannot be compromised.
• Ninety seconds a side for the prawns. They finish in the residual heat of the sauce.
• Grits stiffen fast off the heat. Keep a jug of hot milk nearby to loosen them just before serving.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• A crisp white such as Sauvignon Blanc
• Collard greens or a simple salad
• Cornbread

Storage & Reheating

Grits keep 3 days refrigerated and reheat with plenty of extra milk, whisked hard. Cook the prawns fresh.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.