Shrimp and grits
A southern USA classic, this traditional Creole-inspired dish gives you all the flavours of Louisiana.
Ingredients
For the shrimp stock
- 1 tbsp olive oil
- 250g/9oz raw prawn heads (see below)
- 2 tbsp flatleaf parsley stalks
- 2 celery sticks, chopped
- 4 fresh thyme sprigs
- 1 red onion, chopped
- 1 tsp fennel seeds
- 1 tsp dried oregano
- 1 bay leaf
- 2 garlic cloves, unpeeled and smashed
- 1 tbsp tomato purée
- 25ml/¾fl oz Worcestershire sauce
For the grits
- 1 litre/1¾ pint full-fat milk
- 1 tsp sea salt flakes
- 240g/8½oz cornmeal grits or polenta
- 50g/1¾oz unsalted butter
- 200g/7oz mature cheddar, grated
- freshly ground black pepper
For the shrimp sauce
- 3 thick-cut streaky bacon rashers, diced
- 1 small green pepper, finely diced
- 2 celery sticks, finely diced
- 1 small onion, finely diced
- 2 garlic cloves, finely chopped
- 1 tbsp Creole seasoning
- 500g/1lb 2oz large raw, shell-on prawns, rinsed and deveined, heads removed and reserved
- 2 vine tomatoes, seeds removed and diced
To serve
- small bunch fresh flatleaf parsley, chopped, to garnish
- 2 spring onions, finely sliced on the diagonal, to garnish
- 1 lemon, cut into wedges, to serve
Method
To make the shrimp stock, heat the oil in a large saucepan and add the prawn heads, parsley, celery, thyme, onion, fennel seeds, oregano, bay leaf and garlic. Fry, stirring frequently, for 10–12 minutes. Add 2 litres/3½ pints water, bring to the boil and reduce to a simmer for 1 hour. Strain the liquid through a sieve and pour back into the pan. Stir in the tomato purée and Worcestershire sauce and cook for a further 15 minutes.
To make the grits, add 500ml/18fl oz water, the milk and sea salt flakes to a saucepan. Bring to a simmer and add the grits. Cook, stirring frequently, for about 30–40 minutes. Stir through the butter and cheese until melted and season with salt and pepper.
To make the sauce, cook the bacon in a frying pan until all of the fat is fully rendered. Take the bacon out of the pan and use the rendered fat to fry the pepper, celery, onion and garlic until softened. Add the Creole seasoning, stir well, and then add 1 litre/1¾ pints of the reserved shrimp stock. Return the bacon to the pan with the prawns and tomatoes. Cook until the prawns are pink and cooked through.
Place the grits on a large serving platter and spoon over the shrimp sauce. Garnish with the parsley and spring onions and serve with lemon wedges.
