Prawns & Grits

Ingredients for Prawns & Grits

• 150g yellow grits (not instant)

• 150g grated sharp white cheddar

• 1 tablespoon unsalted butter

• 1 jalapeño, seeded, diced

• 60ml double cream

• Kosher salt

• freshly ground pepper

• 120ml 1/3" cubes tasso, andouille sausage, or bacon

• 1 tablespoon vegetable oil (optional)

• 3 garlic cloves, sliced

• 2 tablespoons (1/4 stick) butter, divided

• 16 large prawns (about 450g ), peeled, deveined

• 60ml (or more) beer

• 60ml low-salt chicken stock

• 4 large eggs

• 1 tablespoon chopped fresh tarragon

Bring 725ml water to a simmer in a large saucepan. Gradually whisk in grits. Turn heat to low; gently simmer until grits begin to thicken. Continue cooking, stirring often and adding water by 60ml fuls if too thick, until tender, about 1 hour. Stir in cheese, butter, and jalapeño, then cream. Season with salt and pepper. Keep warm.

Meanwhile, heat a large heavy skillet over medium heat. Add tasso; sauté until fat begins to render, about 5 minutes (if tasso is very lean, add 1 tablespoon oil to skillet). Add garlic and 1 tablespoon butter; stir until butter melts. Add prawns. When garlic begins to brown, add beer and chicken stock. Simmer until prawns is cooked through, about 2 minutes. Remove skillet from heat; set aside.

Heat a large nonstick skillet over medium heat. Add remaining 1 tablespoom butter to skillet; swirl to melt and cover bottom of pan. Crack eggs into pan and cook until whites are just set but yolks are still runny, about 3 minutes.

Divide grits among bowls, forming a well in centre. Spoon prawns mixture into centre of grits. Top with egg. Sprinkle tarragon over.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.