A southern American favourite of mine that I really enjoy making! This recipe is based on a version of the dish that I love from a restaurant called Jonah’s in Thomasville GA. I like to garnish it with spring onions and thin slices of red chilli for decoration and that extra kick of flavour.
Prep: 15 mins
Cooking time: 20 mins
475ml of chicken stock
475ml of milk
75 grams of butter
3/4 teaspoon of salt
1/2 teaspoon of pepper
170 grams of uncooked yellow or white corn grits (a finer version of polenta)
225 grams of grated cheddar cheese
For the Shrimp:
8 rashers of thick-cut bacon, cut into small squares
450 grams of uncooked medium shrimp (prawns), peeled and deveined
3 cloves of garlic, crushed
1 teaspoon of Cajun spice seasoning
4 spring onions, chopped
- In a large saucepan, mix the stock, milk, butter, salt and pepper and bring to a boil.
- Slowly stir in the corn grits and reduce heat. Cover the saucepan and cook for 12-15 minutes or until the texture becomes thick.
- Then, stir in the cheese until it’s melted. Set aside and keep warm.
- In a large pan, cook the bacon over medium heat until crisp.
- Remove the bacon and place on kitchen roll, then drain the fat from the pan with a slotted spoon, saving some oil to cook the prawns in.
- Sauté the prawns with the garlic and seasoning from the bacon drippings and cook until the prawns turn pink.
- Serve with the grits and garnish with spring onions.
There you have it, a good old-fashioned bowl of southern comfort food – shrimp and grits!