Name: Shrimp and Grits
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 4 servings
Cuisine: American (Southern)
Ingredients: 500 ml chicken stock; 500 ml milk; 160 g quick-cooking grits (or use yellow cornmeal or polenta instead and cook for about 8 minutes); 100 g Cheddar, grated; 30 g butter; salt; 4 slices streaky bacon (in 1 cm dice); 600 g large prawns, raw, peeled and deveined; 1 tsp Cajun seasoning; 0.5 tsp salt (for the prawns); 2 tbsp butter; 1 bunch spring onions (light green and dark green parts separated, in thin rings); 1 stalk celery (finely diced); 1 small red pepper (finely diced); 2 cloves garlic (finely chopped); 3 tbsp plain flour; 480 ml chicken stock (for the sauce); 1 tbsp Worcestershire sauce; 0.5 tsp hot sauce (e.g. Tabasco, plus a little more to serve); 1 tbsp lemon juice (to finish); salt and pepper (to taste); 2 tbsp parsley (chopped, for sprinkling)

Preparation

Fry the bacon in a large frying pan over a medium heat for about 7 minutes until crisp. Add the prawns with the Cajun seasoning and ½ tsp salt, turn up the heat and fry for about 2 minutes until mostly pink but not quite cooked through. Transfer the bacon and prawns to a bowl and put the unwashed pan back on the hob.
Melt the 2 tbsp butter in the pan. Soften the light green part of the spring onions, celery, pepper and garlic for about 4 minutes. Stir in the flour, then the 480 ml stock, Worcestershire sauce and hot sauce, bring to the boil and simmer uncovered for 5 to 7 minutes until slightly thickened. Set aside.
For the grits, bring the stock and milk to the boil with a little salt. Slowly pour in the grits while stirring constantly, reduce the heat and simmer gently until the porridge is thick and creamy, about 5 minutes for quick grits, otherwise according to the packet (up to 20 minutes). Remove from the heat, stir in the cheese and butter, season and keep warm, covered.
Bring the sauce back to a simmer, add the prawns and bacon along with any juices and finish cooking for 2 to 3 minutes, stirring. Season with lemon juice, salt and pepper.
Divide the grits between bowls, spoon over the prawns and sauce and sprinkle with the dark green part of the spring onions and the parsley. Serve with extra hot sauce.

Drink with it

White wine · excellent match
Lightly oaked Chardonnay, for example from Burgundy or California
Butter, Cheddar and creamy corn find their counterpart in the Chardonnay, and the acidity keeps the bacon sauce fresh.
Which wine pairs with food? A simple approach to choosing
Mellow whisky · excellent match
Bourbon on ice or with a little water
Corn spirit meets corn porridge, and vanilla and caramel round off the bacon and roasted flavours; ice and water temper the alcohol against the Cajun spice.
Whisky with food: cheese, chocolate, and savory dishes
Rosé · good match
Dry Provence rosé
Red fruit and freshness carry the pepper and Cajun spice without overpowering the prawns.
Pale lager · good match
American lager or Helles, cold
Carbonation and slight bitterness cut through the cheese and butter and cool the Cajun spice.
Pils or Helles: What's the Difference?

Preparation

Fry the bacon in a large frying pan over a medium heat for about 7 minutes until crisp. Add the prawns with the Cajun seasoning and ½ tsp salt, turn up the heat and fry for about 2 minutes until mostly pink but not quite cooked through. Transfer the bacon and prawns to a bowl and put the unwashed pan back on the hob.

Melt the 2 tbsp butter in the pan. Soften the light green part of the spring onions, celery, pepper and garlic for about 4 minutes. Stir in the flour, then the 480 ml stock, Worcestershire sauce and hot sauce, bring to the boil and simmer uncovered for 5 to 7 minutes until slightly thickened. Set aside.

For the grits, bring the stock and milk to the boil with a little salt. Slowly pour in the grits while stirring constantly, reduce the heat and simmer gently until the porridge is thick and creamy, about 5 minutes for quick grits, otherwise according to the packet (up to 20 minutes). Remove from the heat, stir in the cheese and butter, season and keep warm, covered.

Bring the sauce back to a simmer, add the prawns and bacon along with any juices and finish cooking for 2 to 3 minutes, stirring. Season with lemon juice, salt and pepper.

Divide the grits between bowls, spoon over the prawns and sauce and sprinkle with the dark green part of the spring onions and the parsley. Serve with extra hot sauce.

Drink with it

White wine · excellent match

Lightly oaked Chardonnay, for example from Burgundy or California

Butter, Cheddar and creamy corn find their counterpart in the Chardonnay, and the acidity keeps the bacon sauce fresh.

Which wine pairs with food? A simple approach to choosing

Mellow whisky · excellent match

Bourbon on ice or with a little water

Corn spirit meets corn porridge, and vanilla and caramel round off the bacon and roasted flavours; ice and water temper the alcohol against the Cajun spice.

Whisky with food: cheese, chocolate, and savory dishes

Rosé · good match

Dry Provence rosé

Red fruit and freshness carry the pepper and Cajun spice without overpowering the prawns.

Pale lager · good match

American lager or Helles, cold

Carbonation and slight bitterness cut through the cheese and butter and cool the Cajun spice.

Pils or Helles: What's the Difference?

Shrimp and Grits

Preparation

Drink with it

Lightly oaked Chardonnay, for example from Burgundy or California

Bourbon on ice or with a little water

Dry Provence rosé

American lager or Helles, cold

This pairs well too.

Baked Ham with Honey Glaze

Chicken Katsu Curry

Honey Garlic Chicken

Cioppino

Shrimp and Grits

Preparation

Drink with it

Lightly oaked Chardonnay, for example from Burgundy or California

Bourbon on ice or with a little water

Dry Provence rosé

American lager or Helles, cold

This pairs well too.

Baked Ham with Honey Glaze

Chicken Katsu Curry

Honey Garlic Chicken

Cioppino