AT A GLANCE
Shrimp (aka prawns) are a classic pairing with grits in the US.
|01||Heat barbecue or char-grill to medium-high heat. Brush corn with a little oil, season to taste and grill until cooked and golden (8-10 minutes), then set aside to cool slightly. Cut kernels from cob with a small sharp knife and set aside.|
|02||Bring 30gm butter, 900ml water and a large pinch of salt to the boil in a saucepan over high heat. Add grits and return to the boil, stirring occasionally, then reduce heat to low and simmer until tender (30 minutes; you may need to add a little extra water to get a soft consistency). Stir in corn kernels and 20gm butter, season to taste and keep warm.|
|03||Meanwhile, combine paprika, thyme, garlic, cumin, dried oregano and ground pepper in a large bowl. Add prawns and toss to combine.|
|04||Heat 20gm butter in a large frying pan over medium-high heat. Add half the prawns and cook, turning once, until cooked through (3-4 minutes), then transfer to a plate. Wipe pan clean and repeat with butter and remaining prawns.|
|05||Melt remaining butter in a small saucepan over low heat, then add lime rind and stir to combine. Set aside to cool slightly, then add lime juice, season to taste and set aside.|
|06||To serve, divide grits among serving bowls, top with prawns, drizzle with lime butter and scatter with oregano.|
Note Grits are a Southern US staple made from ground dried corn. They're available from select grocers and delicatessens; if they're unavailable, substitute coarse polenta and follow packet instructions for a soft polenta.
AMERICAN PALE ALE. , suggested by MAX ALLEN