Shrimp & Grits

For the grits, add the water to the pan and whisk in the corn grits (or you can use polenta if you prefer) and bay leaves. Set over a medium heat and bring up to a boil, whisking constantly until the pan is up to temperature. We’re going to cook the corn grits for 50-60 mins and while you don’t need to stand there the entire time whisking away, you want to check in every 5-10 mins and give it a good stir.

Once the pan approaches a boil, the grits will thicken considerably and start to plop and spit a little. Turn the heat way down to low and let it tick over, stirring now and then to make sure nothing is sticking or scorching. If things start to get a bit too thick, you can add a splash of water to loosen it up.

While the grits are cooking, get started on the shrimp. Add the pancetta to a pan and set over a medium heat. Render until crispy then remove from the pan, leaving the fat behind. Cut the garlic cloves and spring onions into thin slices and the red pepper into a small dice.

Toss half of the cajun seasoning into a bowl with the flour and add the prawns. Toss to coat.

Add the butter to the pan and once melted, add the prawns to the hot pancetta fat and butter and colour on both sides until brown and crispy. Add the garlic, red peppers and spring onion whites. Cook for 1-2 mins before adding the remaining cajun seasoning and a splash of water (or stock if you prefer). Bring to a boil, season and remove from the heat.

Back to the grits. Once the corn grits have had 45 mins or so in the pan, finish it by whisking in the butter. This is the moment to adjust the texture of your grits to your liking. I like the texture to be just holding its shape, so it will gently relax into the bowl. If it’s too thick, add a little water, too thin, keep cooking! Season to taste and then divide between warm bowls.

Spoon the prawns over the hot grits and finish with the spring onion greens.