Shrimp and Grits (Prawns and Polenta)
Ingredients
- 5 cups (1.2 litres) chicken stock
- 1 cup (240 ml) polenta
- 300g (10.5 oz) smoked bacon, diced (retain the rind)
- 1 red bullhorn pepper (or red capsicum), diced
- 3 Roma tomatoes, seeds removed and diced
- 3 spring onions, thinly sliced (reserve some greens for garnish)
- 5 cloves garlic, finely diced
- 1 kg (2.2 lbs) peeled and deveined raw prawns
- 1 tbsp Old Bay seasoning
- salt to taste
- 60g (2 oz) butter, divided
Method
1. Prepare the "Grits" (Polenta) Add 4 cups of chicken stock and the bacon rind (if available) to a pan with a lid. Bring to a simmer.
2. Once simmering, gradually add the polenta, stirring continuously. Cook for 3-4 minutes on high heat, then reduce the heat to low, cover loosely, and continue cooking. Stir every 5-10 minutes, allowing it to cook for a total of 40-45 minutes.
3. Once the polenta is cooked, turn off the heat, cover, and let it sit for 5 minutes. Just before serving, stir in 30g of butter.
4. Prepare the Prawns: Begin by adding the diced bacon to a cold cast-iron pan. Turn the heat to medium-high and cook the bacon until golden and crispy. Remove the bacon, setting it aside, and retain the bacon fat in the pan.
5. In the same pan, add 2-3 tablespoons of the retained bacon fat along with the diced red pepper, tomato, and garlic. Sauté over medium-high heat for 3-4 minutes, seasoning with a generous pinch of salt.
6. Add the spring onions and raw prawns to the pan. Season with Old Bay seasoning and another pinch of salt. Return the cooked bacon to the pan, add one cup of chicken stock, and stir well. Cook for 6-7 minutes or until the prawns are thoroughly cooked.
7. By now, the chicken stock should be reduced by about half. Add the remaining 30g of butter and stir well.
8. Finally, stir in the reserved spring onion greens. Serve the prawn mixture over the hot, buttered polenta, and enjoy your delicious meal!
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