Cajun Shrimp and Grits

Cook it step by step

1. 1

   Before cooking, read every step, measure all listed ingredients and prepare the cookware named by the method. Keep raw meat or seafood refrigerated until needed and use a separate clean board and knife for ready-to-eat ingredients.

2. 2

   Simmer grits slowly in stock and milk, stirring until tender. Keep only small bubbles breaking the surface and begin checking after 26 minutes, stirring often enough to prevent catching and adding hot liquid only if the pan becomes dry.

3. 3

   Fold in cheddar and butter; keep warm and loose. Use broad, gentle strokes and stop as soon as everything is evenly distributed so delicate ingredients keep their texture.

4. 4

   Render bacon, remove it and sear seasoned prawns in the fat. Use medium-high heat and work in batches if needed; allow about 9 minutes, stopping when the ingredient has the colour or softness described rather than relying on the clock alone.

5. 5

   Add garlic, a splash of stock and lemon to form a quick sauce.

6. 6

   Spoon prawns and sauce over grits; add bacon and spring onions. For whole pieces of meat, verify doneness in the thickest part with a clean thermometer; poultry must reach at least 74°C before serving.

7. 7

   Rest the finished food for 3–5 minutes where appropriate, taste for final seasoning and serve while its intended crispness, tenderness or temperature is at its best.