Ultimate prawns and grits

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Ingredients

  • For the grits:

  • 700 ml milk
  • 700 ml double cream
  • 225 g stone-ground white cornmeal
  • 2 tbsps unsalted butter
  • Sea salt
  • Freshly ground black pepper

  • For the prawns:

  • 2 tbsps extra-virgin olive oil
  • 1 medium white onion, minced
  • 1 garlic clove, minced
  • 450 g andouille or spicy Italian spicy sausage, cut in chunks
  • 60 g plain flour
  • 450 ml chicken stock
  • 2 to 3 bay leaves
  • 900 g large prawns, peeled and deveined, tails on
  • Pinch cayenne pepper, adjust to personal preference
  • 1/2 lemon, juiced
  • Sea salt
  • Freshly ground black pepper
  • 2 tbsps finely chopped fresh flat-leaf parsley
  • 4 green onions, sliced

Use imperial measurements

Method

How to make Ultimate prawns and grits

1) For the grits: place a 3-quart pot over medium-high heat. Add the milk and cream. Slowly whisk in the cornmeal. When the grits begin to bubble, turn the heat down to medium low and simmer, stirring frequently with a wooden spoon. Allow to cook for 10 to 15 minutes, until the mixture is smooth and thick. Remove from heat and stir in the butter, thin it out with a little extra cream. Season with salt and pepper.

2) For the shrimp: place a deep skillet over medium heat and coat with the olive oil. Add the onion and garlic; saute for 2 minutes to soften. Add the sausage and cook, stirring, until there is a fair amount of fat in the pan and the sausage is brown. Sprinkle in the flour and stir with a wooden spoon to create a roux. Slowly pour in the chicken stock and continue to stir to avoid lumps. Toss in the bay leaves. When the liquid comes to a simmer, add the shrimp. Poach the shrimp in the stock for 2 to 3 minutes, until they are firm and pink and the gravy is smooth and thick. Add the cayenne pepper, Tabasco and lemon juice. Season with salt and pepper; stir in the parsley and green onion. Spoon the grits into a serving bowl. Add the shrimp mixture and mix well. Serve immediately.

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