Tiger Prawns & Grits Recipe

Bring liquids to a simmer

In a medium saucepan, bring 3 cups water and 1 cup whole milk to a gentle simmer over medium heat. Add 1/2 tsp kosher salt to the liquid.

Cook grits

Slowly whisk in 1.5 cups stone-ground grits. Reduce heat to low, cover partially, and simmer, stirring frequently, until thick and creamy, about 20–25 minutes (follow package for exact time for stone-ground grits). If mixture becomes too thick, stir in up to 2–4 tbsp additional milk or water to reach desired consistency.

Finish grits

Remove from heat and whisk in 3 tbs unsalted butter, 2 tbs cream cheese, and 1 cup grated sharp cheddar until fully melted and smooth. Season with remaining 1 tsp kosher salt and 1/2 tsp freshly ground black pepper to taste. Keep warm over very low heat, stirring occasionally.

Prep prawns

Pat 1 lb tiger prawns dry with paper towels. Season lightly with 1/4 tsp kosher salt, a pinch of black pepper and 1/8 tsp cayenne pepper. Set aside.

Sauté aromatics & holy trinity

Heat 1.5 tbs olive oil and 2 tbs unsalted butter in a large skillet over medium-high heat until butter foams. Add the finely minced shallot, the white portion of the sliced scallions, and the holy trinity (onion, celery, green bell pepper). Sauté, stirring occasionally, until vegetables are softened and translucent, about 4–5 minutes. Add 4 cloves minced garlic and cook 30–45 seconds until fragrant.

Build sauce

Stir in 1 tbs tomato paste and 1.5 tbs fermented chili paste; cook 1 minute to bloom the flavors. Add 1/2 cup dry white wine to deglaze the pan, scraping up any browned bits. Reduce wine by half, about 2 minutes. Pour in 3/4 cup chicken or seafood stock, 1 tsp Worcestershire sauce, 1 tbsp fresh lemon juice, 1/2 tsp smoked paprika, and remaining 1/4 tsp cayenne (if you like more heat, add more). Simmer the sauce gently 2–3 minutes to meld flavors. Taste and adjust seasoning with 3/4 tsp kosher salt and 1/4 tsp black pepper as needed.

Cook prawns

Push the sauce slightly to the sides and add the seasoned prawns in a single layer. Cook undisturbed 1.5–2 minutes per side (depending on size) until pink, opaque and just cooked through. If pan becomes dry, add a splash (1–2 tbsp) of stock. Stir prawns into the sauce to coat. Remove skillet from heat and stir in 2 tbs chopped fresh parsley and the green parts of the sliced scallions.

Finish sauce (optional emulsify)

If you prefer a silkier sauce, remove pan from heat and swirl in 1 tbs cold unsalted butter to slightly emulsify the sauce before serving.

Divide the warm grits among 4 shallow bowls or plates (approx. 1/2 cup finished grits per serving or adjust to preference).

Spoon the tiger prawns and generous spoonfuls of sauce over the grits, ensuring each plate gets several prawns and some of the holy trinity mixture.

Garnish with extra thinly sliced scallion greens, 2 tbs microgreens or chopped parsley per plate, and a lemon wedge. Offer hot sauce on the side if desired.

Serve immediately while prawns and grits are hot.