Prawns And 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. Do not let it boil vigorously to avoid scorching.

Add grits and cook

Slowly whisk in 1 cup stone-ground grits. Reduce heat to low and cook, stirring frequently (every 1–2 minutes), until thickened and tender, about 20–25 minutes for medium-grind grits. If mixture becomes too thick, add a splash of water or milk to adjust consistency.

Finish grits

When grits are creamy and tender, stir in 2 tablespoons butter, 1 cup grated sharp cheddar, 2 tablespoons cream cheese (if using), 1 teaspoon salt and 1 teaspoon black pepper. Taste and adjust seasoning. Keep covered on very low heat while preparing prawns; stir occasionally to prevent skin forming.

Prep prawns

Pat prawns dry with paper towels and season lightly with 1/4 tsp black pepper and 1/4 tsp salt. Sprinkle smoked paprika and cayenne evenly over prawns and toss to coat.

Sauté aromatics

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 2 tablespoons butter. When butter is melted and foaming, add the chopped shallot and cook until translucent, about 2–3 minutes. Add minced garlic and cook until fragrant, about 30 seconds.

Cook prawns

Increase heat to medium-high. Add the seasoned prawns in a single layer and cook until pink and opaque, about 1.5–2 minutes per side depending on size. Work in batches if necessary to avoid crowding. Remove prawns to a plate and set aside—do not overcook.

Build the sauce

With skillet still over medium heat, add the diced tomato and cook 1–2 minutes until softened. Pour in 1/2 cup chicken broth, 1 tablespoon lemon juice, 1 teaspoon Worcestershire sauce and 1/2 teaspoon hot sauce (if using). Scrape any browned bits from the pan and simmer for 2–3 minutes to reduce slightly.

Finish sauce and combine

Return the prawns and their accumulated juices to the skillet. Stir in 2 tablespoons chopped parsley and sliced green onions. Cook for another 30–60 seconds to warm through and allow flavors to meld. Taste and adjust salt (about 1/2 teaspoon added total) and pepper as needed.

Divide the creamy grits among 4 warmed bowls (about 1/2 cup grits per serving as base). Spoon the prawns and sauce over the grits, making sure to include some of the pan sauce on each portion.

Garnish each bowl with extra chopped parsley, sliced green onions and a lemon wedge on the side. Serve immediately so the prawns stay tender and the grits remain creamy.