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Ingredients
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Pimento Grits
Tomato 'Nduja Prawns
To Finish & Garnish
Method
Pimento Grits
Cook the grits
Slowly whisk in 1.5 cups coarse stone-ground grits to the simmering liquid to prevent lumps. Reduce heat to low, cover partially, and simmer, stirring frequently, until thick and tender, about 20–25 minutes (follow package timing if different). Add a splash more water or milk if mixture becomes too thick while cooking.
Finish and season
When grits are creamy and tender, remove from heat. Stir in 3 tbs unsalted butter, 2 oz cream cheese, and 1 cup grated aged cheddar until melted and smooth. Fold in the finely chopped roasted red bell pepper (pimento). Season with remaining 0.25 tsp salt and 0.5 tsp black pepper to taste. Keep warm on very low heat, covered.
Tomato 'Nduja Prawns
Prepare prawns
Pat 1 lb prawns dry with paper towels and season lightly with 0.25 tsp salt and 0.25 tsp black pepper.
Cook aromatics
Heat 2 tbs extra-virgin olive oil in a large skillet over medium heat. Add 1 finely minced shallot and cook until translucent, about 2 minutes. Add 3 minced garlic cloves and cook 30 seconds until fragrant.
Build sauce
Add 2 tbs 'nduja to the skillet and break it up with a spoon, stirring into the aromatics until it melts and becomes fragrant, about 1 minute. Stir in 1 tbs tomato paste and 0.5 tsp smoked paprika; cook 30 seconds. Add 1 cup halved cherry tomatoes and cook until they begin to soften, about 3–4 minutes.
Deglaze and finish sauce
Pour in 1/4 cup dry white wine (or seafood stock) to deglaze the pan, scraping up any browned bits. Simmer 2 minutes to reduce slightly. Stir in 1 tbs lemon juice and 2 tbs chopped fresh parsley. Taste and adjust seasoning with remaining 0.25 tsp salt if needed.
Cook prawns
Push the sauce to one side, increase heat to medium-high, add the seasoned prawns in a single layer and cook 1.5–2 minutes per side (depending on size) until pink and opaque and cooked through. Toss prawns in the sauce for the final 30 seconds so they are glazed.
To Finish & Serve
Spoon a generous portion of warm pimento grits onto a large shared plate or shallow bowl.