Prawns with Fresh Corn Grits

Ingredients for Prawns with Fresh Corn Grits

• 3 ears of corn, husked

• 475ml low-sodium chicken broth

• 240ml whole milk

• 180ml grits (not instant)

• 2 tablespoons unsalted butter

• Kosher salt

• Freshly ground pepper

• 60ml olive oil

• 2 garlic cloves, thinly sliced

• 1/2 teaspoons dried oregano

• 1/2 teaspoons hot smoked Spanish paprika or 1/2 teaspoons smoked paprika and a pinch of cayenne pepper

• 675g large prawns, peeled, deveined, tails left intact

• Chopped fresh chives (for serving)

Grate 2 ears of corn on the large holes of a box grater over a medium bowl, catching as much juice as possible; set aside. Cut kernels from remaining ear of corn into another medium bowl; set aside.

Bring broth, milk, and 350ml water to a boil in a medium saucepan. Reduce heat so liquid is at a simmer and gradually whisk in grits. Simmer, whisking often, until grits are very tender, 20-25 minutes. Mix in butter and reserved grated corn; season with salt and pepper.

Fifteen minutes after you have added grits to saucepan, heat oil in a large skillet over medium-high heat. Cook garlic, oregano, and paprika, stirring, until fragrant, about 30 seconds. Add reserved kernels and cook,stirring occasionally, until golden brown and beginning to pop, about 3 minutes. Add prawns and cook, tossing occasionally, until cooked through, about 4 minutes.

Serve prawns and corn over grits topped with chives.

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.