Bar Americain's Gulf prawn and grits

  • For the grits
  • 4 to 5 cups prawn stock
  • Salt
  • 140g yellow stone ground cornmeal
  • 100g grated white cheddar
  • Freshly ground black pepper
  • 3 spring onions, thinly sliced, for garnish
  • For the sauteed prawns
  • 175g thick double-smoked cut bacon
  • 2 tbsp. pure olive oil
  • 20 large (21 to 24) prawns, shelled and deveined
  • 3 cloves garlic, finely chopped
  • Salt and freshly ground pepper
1) Bring 1 litre of the water and 2 teaspoons of salt to a boil in a medium saucepan over high heat. Slowly whisk in the grits and bring to a boil. Reduce the heat to medium and continue cooking until the grits are soft and have lost their gritty texture, whisking every few minutes, 15 to 20 minutes. If the mixture becomes too thick, add remaining water and continue cooking until absorbed. Add the cheese and whisk until smooth; season with salt and pepper.

2) Place rasher bacon in a medium pan over medium heat and cook until golden brown and crisp and the fat has rendered. Remove rasher bacon with a slotted spoon to a plate lined with paper towels.

3) Remove all but 2 tablespoons of the rasher bacon fat from the pan and place back on the heat. Add the olive oil and increase the heat to high season the prawn with salt and pepper, and add to the pan with the garlic. Saute until golden brown on both sides and just cooked through, 1 to 2 minutes per side. remove prawn to a plate. Reserve the garlic oil to drizzle over the finished dish.

4) Divide the grits among 4 bowls and top each with 5 prawn. Drizzle the top with some of the rasher bacon-garlic oil (that the prawn were sauteed in) and sprinkle with some of the spring onion.

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