Name: Southern Shrimp and Grits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Cuisine: American
Ingredients: ½ cup Stone-Ground Grits, rinsed if needed; 220 g Prawns, peeled and deveined; 1 cup Milk, for creamy grits; 1 cup Chicken Stock, warm; ½ cup Cheddar Cheese, grated; 2 tbsp Unsalted Butter, divided; 2 clove Garlic, minced; ½ tsp Smoked Paprika, for the prawns; 1 tsp Lemon Juice, fresh; 2 tbsp Spring Onion Greens, sliced, for finishing; ¾ tsp Salt, divided; ½ tsp Ground Black Pepper, freshly ground if possible; 1 tsp Neutral Oil, for sautéing prawns

45 mintotal

Prep 15 min · Cook 30 min

Serves: 2
Difficulty: Medium
Spice: Mild

Add to your week

Method

Bring the measured milk and chicken stock to a gentle simmer. Whisk in the stone-ground grits slowly so they do not clump.
Cook the grits on low heat, stirring often, until thick and tender. Stir in part of the butter, cheddar cheese, salt, and black pepper.
Season the prawns with smoked paprika, salt, and black pepper.
Heat the oil and remaining butter in a pan. Add garlic, then sauté the prawns just until they turn opaque and curl gently.
Finish the prawns with lemon juice. Spoon the creamy grits into bowls, top with prawns, and garnish with spring onion greens.

How to tell it's done

The grits should be creamy and spoonable, while the prawns should be opaque, tender, and juicy.

Getting it right

Tip

Whisk the grits in slowly at the start, then switch to frequent stirring so the bottom does not catch.

What to serve it with

Serve immediately while the grits are creamy and the prawns are hot.

Common mistakes

The grits are lumpy or gritty in the middle.: Rain them into simmering liquid while whisking, then give them the time they need on low heat. Stone-ground grits take far longer than instant ones, and lumps form the instant they hit the pot in a clump.
The prawns are tough.: Two minutes, and off. They are ready the moment they turn opaque and curl loosely — a tight curl means they have already gone past it.

Substitutions

Stone-ground grits give the most authentic texture; fine cornmeal will cook differently and may become pasty.
Use low-salt chicken stock if the cheddar is salty.
Do not overcook the prawns; they should stay juicy and lightly springy.
For a richer version, add a little extra butter after the grits finish cooking.

Storing and reheating

Best fresh. Grits keep three days in the fridge and set solid; reheat with a good splash of milk and whisk until creamy again. Prawns keep a day and are better added freshly cooked than reheated.

Louisiana Shrimp and Sausage Jambalaya

Louisiana shrimp and sausage jambalaya cooks rice, andouille, prawns, tomato, and the Cajun-style trinity in one savory pot.

1 hrnon vegetarian

Southern Hoppin’ John

Southern Hoppin' John simmers rice, black-eyed peas, smoky pork, onion, celery, and bell pepper into a New Year-style bowl.

1 hrnon vegetarian

California Cobb Salad

California Cobb salad layers crisp lettuce with chicken, bacon, egg, avocado, tomato, blue cheese, and mustard vinaigrette.

35 minnon vegetarian

Louisiana Red Beans and Rice

Louisiana red beans and rice simmers cooked red beans with andouille, aromatics, herbs, and spices until creamy over fluffy rice.

1 hr 15 minnon vegetarian

Chicago Italian Beef Sandwich

Chicago Italian beef sandwiches soak thin roast beef in seasoned jus, then pile it into rolls with peppers and giardiniera.

40 minnon vegetarian

Chicago-Style Hot Dog

Chicago-style hot dogs load a poppy-seed bun with a hot beef frank, mustard, neon relish, onion, tomato, pickle, sport peppers, and celery salt.

23 minnon vegetarian

Ingredients