Name: Grilled-corn grits with blackened prawns and lime butter
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 4 - 6
Ingredients: 3 corn cobs, soaked in cold water for 15 minutes, drained; For brushing: olive oil; 180 gm butter, coarsely chopped; 175 gm grits (see note) (1 cup); 1½ tbsp smoked paprika; 1 tbsp thyme, finely chopped; 1 garlic clove, finely chopped; 2 tsp ground cumin; 1 tsp dried oregano; 1 tsp whole black peppercorns, ground in a mortar and pestle; 800 gm uncooked prawns (about 20), cleaned, tails intact; Finely grated rind of 1 lime, juice of 2; To serve: fresh oregano leaves

Grilled-corn grits with blackened prawns and lime butter

Australian Gourmet Traveller recipe for grilled-corn grits with blackened prawns and lime butter.

Serves 4 - 6

Prep

30M

Cook

50M

Total

1H 20M

Ingredients

3 corn cobs, soaked in cold water for 15 minutes, drained

For brushing: olive oil

180 gm butter, coarsely chopped

175 gm grits (see note) (1 cup)

1½ tbsp smoked paprika

1 tbsp thyme, finely chopped

1 garlic clove, finely chopped

2 tsp ground cumin

1 tsp dried oregano

1 tsp whole black peppercorns, ground in a mortar and pestle

800 gm uncooked prawns (about 20), cleaned, tails intact

Finely grated rind of 1 lime, juice of 2

To serve: fresh oregano leaves

Method

Main

1.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.

2.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.

3.Meanwhile, combine paprika, thyme, garlic, cumin, dried oregano and ground pepper in a large bowl. Add prawns and toss to combine.

4.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.

5.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.

6.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.
Drink Suggestion: American pale ale. Drink suggestion by Max Allen
Notes