146min 4 ppl
Shrimp and Grits
39 minutes
4 people
Medium31–60 min or 7–12 steps
39 min · 7 steps
Medium: 31–60 min or 7–12 steps
560 kcalper person
Protein 32g
Carbs 34g
Fats 32g
About this dish
Plump prawns and smoky bacon in a Cajun-spiced pan sauce, spooned over a pool of creamy Cheddar grits - the Lowcountry breakfast dish that became a Southern menu icon.
Allergy Info
Dairy, Celery, Crustaceans
Diet Info
Meat
Ingredients
Fresh Produce
- Garlic clovescrushed3
- Spring onionssliced3
Meat & Poultry
- Streaky Bacondiced120 g
Fish & Seafood
- Raw King Prawnspeeled500 g
Dairy & Eggs
- Whole milk500 ml
- Cheddar Cheesegrated100 g
- Unsalted butter30 g
Tins & Jars
- Chicken stock150 ml
Dried Goods
- Grits180 g
- Water300 ml
Spices & Seasonings
- Cajun seasoning1 tbsp
Oils & Condiments
- Lemon juice1 tbsp
Utensils
- Saucepan
- Frying pan
- Chopping board
- Sharp knife
Method
1
Bring the milk, water and salt to the boil in a saucepan.
Approx. 5 minutes
2
Whisk in the grits and cook over low heat for 20 minutes, stirring often, until thick and creamy.
Approx. 20 minutes
3
Stir the butter and Cheddar into the grits until melted, then cover and keep warm.
Approx. 2 minutes
4
Cook the diced bacon in a frying pan over medium heat for 5 minutes until crisp, then remove and set aside, leaving the fat in the pan.
Approx. 5 minutes
5
Toss the prawns with the Cajun seasoning, add to the hot bacon fat with the garlic and cook for 3 minutes until the prawns turn pink and opaque throughout and a meat thermometer reads at least 63°C in the thickest prawn.
Approx. 3 minutes
6
Pour in the chicken stock and lemon juice, scraping up any browned bits, and simmer for 2 minutes until slightly reduced.
Approx. 2 minutes
7
Return the bacon to the pan, stir through the spring onions and spoon over the warm grits to serve.
Approx. 2 minutes
