Shrimp and Grits

Ingredients

• 600 g raw king prawns, peeled and deveined
• 200 g quick-cook polenta
• 600 ml fish stock
• 300 ml whole milk
• 100 g grated cheddar cheese
• 50 g butter
• 3 garlic cloves
• 200 g cherry tomatoes
• 4 spring onions
• 1 tsp smoked paprika
• 2 tsp cajun seasoning
• 1 lemon

Method

1. 1

   Bring the fish stock and whole milk to the boil in a saucepan, then whisk in the quick-cook polenta in a steady stream. Turn the heat down low and simmer for 8-10 minutes, stirring often, until thick and creamy.

2. 2

   Stir the grated cheddar cheese and half the butter into the polenta until melted, then cover and keep warm over the lowest heat, loosening with a splash more milk if it stiffens.

3. 3

   Melt the remaining butter in a large frying pan over a medium-high heat. Add the garlic cloves, crushed, and cook for 30 seconds until fragrant.

4. 4

   Add the king prawns, smoked paprika and cajun seasoning to the pan and fry for 3-4 minutes, turning once, until the prawns are pink and cooked through.

5. 5

   Add the cherry tomatoes and cook for 2 minutes until starting to soften, then squeeze over the juice of the lemon.

6. 6

   Divide the cheesy grits between four bowls, spoon over the prawns and tomatoes, and scatter with the spring onions.