Shrimp and Grits

Shrimp and Grits is one of the iconic dishes of the American South: creamy corn porridge with crisp bacon and spiced prawns.

Corn porridge

1. Heat the milk over a medium heat, then, stirring constantly, sprinkle in the cornmeal in a thin stream – this way it does not go lumpy.

2. Over a low heat, stirring often, cook it into a thick, creamy porridge in 8-10 minutes; it should hold the mark of the wooden spoon for a moment.

3. Take it off the heat, stir in the butter and the grated cheddar, until it comes together silky, then salt and pepper it.

Prawns

4. Fry the bacon crisp in a dry or barely oiled pan, take it out, and cut it into small pieces.

5. In the remaining fat fry the crushed garlic until fragrant, add the prawns, and fry them pink in 2-3 minutes – at this point season with the hot sauce.

6. Spoon the warm porridge onto a plate, pile the prawns on top, and sprinkle it with the crisp bacon.

Tip: Originally it is made with coarse cornmeal (grits) – with fine cornmeal it turns out creamy too, just faster.