Pancetta-wrapped Bayou La Batre prawns with Rikards Mill yellow corn grits and grilled heritage tomatoes

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Ingredients

  • For the pancetta wrapped prawns:

  • 24 (U-8) head on wild prawn
  • 250g pancetta
  • 1 tbsp lemon pepper
  • 120g Worcestershire sauce

  • For the yellow corn grits:

  • 1L whole milk
  • 550ml water
  • 3 jalapeno peppers, split
  • 800g yellow corn stone-ground grits, or polenta
  • 15g whole butter
  • 15g mascarpone cheese
  • Salt and pepper

  • For the prawns reduction:

  • 3 peeled and sliced shallots
  • 2 corn cobs, kernels removed
  • All the prawn shells from peeling prawn
  • 15g whole butter
  • 1 tbsp tomato purée
  • 15ml dry sherry
  • 1.5L prawn stock
  • 15g whole butter
  • 15g plain flour

  • For the garnish:

  • 6 pieces okra, rolled in rice flour
  • 6 (1cm) thick slices heritage tomatoes
  • Shaved fennel, soaked in ice water
  • Fennel fronds, for garnish
  • Micro parsley, for garnish

Use imperial measurements

Method

How to make Pancetta-wrapped Bayou La Batre prawns with Rikards Mill yellow corn grits and grilled heritage tomatoes

For the pancetta wrapped prawns:
1) To prepare the prawns, shell and devein, leaving the head on and reserving the shells for the prawn reduction.

2) Slice the pancetta, or ask your grocer to slice it for you, to the same thickness as slab bacon. Wrap the fleshy part of each prawn with the pancetta.

3) To cook the prawns, season the prawn with lemon pepper and saute over medium heat until the pancetta is golden brown and crisp. Deglaze the pan with Worcestershire sauce and reduce to coat the prawns. Reserve for serving.

For the grits:
1) Bring the milk, water and jalapenos to simmer over medium heat. Add the grits and butter; simmer until tender adding additional water if needed and stirring occasionally.

2) When grits are tender, add the mascarpone cheese and season with salt and pepper. Reserve warm for serving.

For the prawn reduction:
1) In a small saucepan sweat the shallots, corn cobs and prawn shells in the butter until orange. Add the tomato puree and caramelize.

2) Deglaze with sherry and reduce. Add prawn stock and simmer for 1/2 hour. Strain and reduce by 1/2. Combine the butter and flour to make the buerre manie and add to the prawn reduction. Reserve for serving.

For the garnish:
1) Fry the okra in oil at 180C until golden. Cook the heritage tomatoes on a griddle.

2) Place tomatoes and okra in the middle of the plate, spoon the grits on top of the okra and tomatoes, and arrange the prawns around the plate.

3) Sprinkle shaved fennel, fennel fronds and micro parsley on top of dish and serve.

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