I went to an Asian supermarket Friday evening and bought a rather large box of prawns. Those nice big juicy prawns, not those icky dinky ones. A pad Thai was made (which was delicious but I’m going to absolutely nail it recipe wise so that’ll be a later post)…and then a sort of prawn linguine was made for dinner and yet I still had left over prawns for another meal and I was seemingly at a loss as to what to cook. It was only after browsing a kitchen cupboard and seeing a bag of polenta that inspiration came.
It’s extraordinary how much American food knowledge I actually have in my head and how little I’ve actually been there. There must be some sort of universal love of soul food or at least comforting warming gooey textures that everyone must like. Or at least me. I bloody love soul food.
So for those uninitiated, ‘Shrimp & Grits’ translates to: lovely stir fired prawns (or sautéd if you’re being posh), sat a top a gorgeously unctuous soft polenta.
Shrimp & Grits:
1/2 cup polenta
About a cup of grated parmesan
1 tbsp butter
1 cup stock
1 cup boiled water (or more as needed)
12 Shrimp - shelled & deveined
1 tbsp Rapeseed oil (or olive oil)
2 rashers of bacon - diced
2 spring onions - finely diced
1 garlic clove - crushed
6 fingers of Okra - roughly chopped
4 Brown chestnut mushrooms - quartered
Dash of tabasco
Splash of Worcester sauce
Salt and pepper to taste
2 wedges lemon
Get some water boiled first, you’ll need this to make sure the polenta is the right soft texture. Heat the stock in a saucepan, once boiling you’ll want to whisk continuously whist slowly adding the polenta into the sauce pan. This will take approximately 20 minutes to cook. Keep checking and whisking the polenta occasionally. Also keep an eye on the liquid content, you may want to gradually add splashes of boiled water to maintain the correct texture. Aim for a thick porridge constancy, where you can just see the bottom of the pan as you whisk.
Now tend to the topping. In a frying pan at medium heat your oil, and when this is hot add the garlic then the bacon. Once the bacon is nearly done add the okra, mushrooms. Stir fry these for about a minute then add the prawns. Keep stir frying and tossing until the prawns start to turn pink. Now add the spring onions and the tobacco and Worcester sauces. Season to taste. Get the pan off the heat and finish the polenta.
Your polenta should be cooked and just the right texture now, add the grated cheese. Season should you need to and finally stir in the butter.
In a shallow bowl, spoon in the polenta and make a bit of a well. Now spoon over the prawn mixture and serve with a wedge of lime.