Shrimp and grits

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Shrimp and grits | Easy Food

Serves 6

750ml milk
750ml cream, plus extra if needed
160g polenta (or ground cornmeal)
2 tbsp butter
Salt and black pepper

For the shrimp:
2 tbsp olive oil
1 onion, finely chopped
1 garlic clove, crushed
400g spicy Italian or chorizo sausage, cut into chunks
4 tbsp plain flour
500ml chicken stock
2 bay leaves
700g raw king prawns, peeled and deveined
¼ tsp cayenne pepper
Tabasco, to taste
Juice of ½ a lemon
Salt and black pepper
2 tbsp fresh parsley, finely chopped
4 spring onions, sliced

  1. Warm the milk and cream in a saucepan over a medium-high heat, stirring frequently. Slowly whisk in the polenta. When it starts to bubble, reduce the heat to medium-low and simmer, stirring frequently, for 10-15 minutes until smooth and thick.
  2. Remove the pan from the heat and stir in the butter. Thin it out with a little cream, if needed, and season with salt and pepper.
  3. Heat the oil in a deep frying pan over a medium heat. Cook the onion and garlic for two minutes until soft.
  4. Add the sausage and cook until it has browned and released some fat into the pan.
  5. Stir in the flour until combined, then slowly whisk in the stock until smooth. Add the bay leaves and bring to a simmer.
  6. Add the prawns and cook for 2-3 minutes until they are pink and the gravy is smooth.
  7. Season with cayenne pepper, Tabasco, lemon juice, salt and pepper. Stir in the parsley and spring onions.
  8. Spoon the grits into a wide bowl and top with the shrimp and gravy.  Serve immediately.

Per Serving
817kcals, 48g fat (41.2g saturated), 41.2g carbs, 9.5g sugars, 53g protein, 1.6g fibre, 1.633g sodium

Grits vs.polenta
What’s the difference between grits and polenta? Both polenta and grits are made from stone-ground cornmeal — dried corn that’s been ground into smaller, coarse bits. However, Southern grits and Italian polenta are traditionally made from two different types of corn, and are ground to different specifications. The differences are relatively slim, so feel free to experiment with grits recipes using polenta.

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