Corn and grits with brown butter and prawns

AT A GLANCE

  • Serves 6 - 8 people

Grits and prawns, a classic combination in the US, are taken to the next level here with the addition of fresh corn. This dish is full of flavour and filling, too, so a little goes a long way.

  • 1 litre (4 cups) chicken stock, preferably homemade
  • 200 gm grits (see note)
  • 5 corn cobs, kernels removed
  • 2 tbsp olive oil
  • 800 gm (18-20) uncooked prawns, peeled, tails intact
  • 100 gm diced butter, softened
  • 6 spring onions, coarsely chopped
  • Cayenne pepper, to taste
01   Bring stock to the boil in a saucepan over medium-high heat, stir in grits, bring back to the boil and stir continuously until grits start to thicken (3-5 minutes). Reduce heat to low and cook, stirring occasionally, until thick (15-20 minutes). Add fresh corn kernels and 180ml water and cook until grits and corn are tender (40-50 minutes). Season to taste, cover directly with a piece of baking paper to prevent a skin forming and set aside in a warm place.
02   Heat oil in a non-stick frying pan over high heat. Add prawns and fry until opaque and pink (30 seconds to 1 minute each side). Transfer prawns to a warm plate and return pan to heat.
03   Lower heat to medium, add butter to pan and cook until foaming and nut-brown (1-2 minutes). Add spring onion, a pinch of cayenne pepper and salt to taste, and warm through.
04   Serve grits warm topped with prawns and spring onion in brown butter.
Note Grits, coarsely milled corn, are available from Asian grocers and select delicatessens.

Topics:

CORN, PRAWNS, MODERN AUSTRALIAN, AUTUMN, FAST, BRUNCH

Recipe:

EMMA KNOWLES , LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

GERALDINE MUÑOZ

Drinking Suggestion:

COLD, REFRESHING AMERICAN LAGER. , suggested by MAX ALLEN

FEATURED IN

Mar 2016

Mar 2016

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