Shrimp and grits

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves
Serves 4


By Sam & Shauna
From Saturday Kitchen

Ingredients

For the shrimp stock

  • 1 tbsp olive oil
  • 250g/9oz raw prawn heads (see below)
  • 2 tbsp flatleaf parsley stalks
  • 2 celery sticks, chopped
  • 4 fresh thyme sprigs
  • 1 red onion, chopped
  • 1 tsp fennel seeds
  • 1 tsp dried oregano
  • 1 bay leaf
  • 2 garlic cloves, unpeeled and smashed
  • 1 tbsp tomato purée
  • 25ml/¾fl oz Worcestershire sauce

For the grits

  • 1 litre/1¾ pint full-fat milk
  • 1 tsp sea salt flakes
  • 240g/8½oz cornmeal grits or polenta
  • 50g/1¾oz unsalted butter
  • 200g/7oz mature cheddar, grated
  • 1 tsp sea salt flakes
  • freshly ground black pepper

For the shrimp sauce

  • 3 thick-cut streaky bacon rashers, diced
  • 1 small green pepper, finely diced
  • 2 celery sticks, finely diced
  • 1 small onion, finely diced
  • 2 garlic cloves, finely chopped
  • 1 tbsp Creole seasoning
  • 500g/1lb 2oz large raw, shell-on prawns, rinsed and deveined, heads removed and reserved
  • 2 vine tomatoes, seeds removed and diced

To serve

  • small bunch fresh flatleaf parsley, chopped, to garnish
  • 2 spring onions, finely sliced on the diagonal, to garnish
  • 1 lemon, cut into wedges, to serve