Shrimp and Grits
Serves 4
  • 1 cup smokey speck lardons
  • 2 tbs oil
  • 1 tbs butter
  • Grits
  • 1 cup cornmeal
  • ½ cup grated cheddar cheese
  • ½ cup grated parmesan cheese
  • 1 cup milk
  • 3 cup water
  • 1 tbs butter
  • Prawns
  • 20 raw prawns, peeled and deveined
  • 2 tsp oil
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • Pinch of salt
  • Sauce
  • ½ onion, finely diced
  • 2 ribs of celery, finely diced
  • 2 cloves of garlic, crushed
  • ½ tsp sweet paprika
  • ½ tsp smoked paprika
  • ¼ tsp cayenne pepper
  • Pinch of dried oregano
  • ¾ cup chicken stock
  • Salt
  • Pepper
  • Chopped fresh parsley
  • Sliced green shallots
  1. First, in a small saucepan over a medium heat, add the oil, butter and speck. Cook slowly until golden and crisp. About 10 minutes. Remove the speck from the oil and drain on papertowel, and reserve the oil for the sauce.
  2. To make the sauce, in a saucepan over medium heat, add the fat and oil from the bacon, onion and celery. Cook until starting to soften about 2 minutes. Then add your spices and garlic and cook for another few minutes. Once fragrant and veg is soft, add chicken stock, reduce heat slightly and leave to simmer and reduce until the celery is cooked. Season with salt and pepper.
  3. Bring water and milk for the grits to the boil in a large saucepan. Add salt and pepper. Add cornmeal and cook until water is absorbed, about 10 to 15 minutes. Remove from heat and stir in butter and cheese.
  4. Now that all your elements are ready, you can start on your prawns. In a bowl mix prawns with oil, garlic powder and onion powder and salt. Get a non stick fry pan screaming hot, and cook on each side for about 2 minutes or until golden and caramelised on the outside and cooked in the inside. The onion and garlic powders help to make the prawn tasty and coloured.
  5. When the prawns are done, serve. A generous scoop of grits, pile up with prawns, drizzle over a good amount of the sauce and top with shallots, parsley and bacon lardons. Yum. Enjoy ya’ll!
Recipe by Eatin' mess at