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Spicy Spot Prawns & Grits

Melissa
A traditional southern dish gets a West Coast twist in this recipe for Spicy Spot Prawns & Grits. Seasonal spot prawns are tossed in a spice blend, topped with a flavourful gravy and placed on a bed of cheesy grits!
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine American, West Coast
Servings 2

Ingredients
  

For the Grits:

  • 3 cups chicken broth low sodium
  • 1 cup white corn grits
  • 1 teaspoon salt
  • 1 cup cheddar cheese grated
  • 2 tablespoons butter

For the Spot Prawns:

  • 1 pound spot prawns deveined, tails on
  • 1 tablespoon + 2 teaspoons paprika
  • 2 teaspoons cayenne pepper
  • 1 teaspoon ground black pepper
  • ½ teaspoon salt
  • ½ teaspoon smoked paprika
  • ¼ teaspoon dried oregano
  • 1/8 teaspoon ground thyme
  • 3 tablespoons olive oil
  • 1/2 cup red bell pepper diced
  • 1/2 cup green bell pepper diced
  • 1/4 cup shallots finely chopped
  • 1 teaspoon garlic finely chopped
  • 1 tablespoon all-purpose flour
  • ½ cup chicken broth low sodium
  • ¼ cup Blue Grouse Estate Pinot Gris
  • ¼ cup chives finely chopped, for garnish
  • Lemon slices for garnish

Instructions
 

For the Grits:

  • Begin by making the grits. Bring the chicken stock to a boil over high heat. Add the salt to the pot, followed by the grits.
  • Reduce the heat to medium and use a whisk to stir the grits into the chicken stock until combined. Cook for 5 minutes, stirring occasionally.
  • Remove the grits from the heat and fold in the cheddar cheese and butter. Once fully combined, cover and set aside while you prepare the spot prawns.

For the Spot Prawns:

  • Add the peeled and deveined spot prawns to a large bowl and set aside.
  • In a small bowl, combine the 1 tablespoon of paprika with the cayenne pepper, black pepper, salt, smoked paprika, oregano and thyme. Mix all the spices to combine.
  • Add 1 tablespoon of olive oil on top of the spot prawns, then sprinkle the spice mix over top. Use your hands to mix the spot prawns with the spice mix, making sure that all the spot prawns are evenly coated.
  • Add 2 tablespoons of olive oil to a large pan over medium-high heat. Once hot, add the spot prawns to the pan. Cook for 1 ½ to 2 minutes per side until fully cooked. Remove the spot prawns from the pan as set aside for later.
  • Next, make the gravy. Add the shallot, red bell pepper and green bell pepper to the pan. Cook, stirring occasionally for 3-4 minutes, or until the shallot and peppers have softened.
  • Add the garlic to the pan and cook for 30 seconds.
  • Add the flour to the pan and stir until combined. Cook for 2 minutes to remove the floury taste.
  • Next, add the chicken broth, wine and 2 teaspoons of paprika to the pan. Reduce the heat to low and stir until the sauce has thickened, about 2 minutes.
  • To serve, add the grits to a plate, top with the gravy and the cooked spot prawns. Garnish with a sprinkle of chives and a wedge of lemon. Enjoy!

Notes

  •  If you cannot find white corn grits, you can also use polenta (ground yellow cornmeal). Simply use the same ratios as the white corn grits: 3 cups of chicken stock to 1 cup polenta. Cook over medium heat for 10-15 minutes over low heat, stirring occasionally.
Keyword seafood dumplings, southern cooking, spicy spot prawns, spot prawns, spot prawns and grits, west coast cooking