Shrimp and Grits

Ingredients

• 150 g quick-cook grits or polenta
• 1 l water or chicken stock
• 50 g butter
• 100 g Cheddar, grated
• 4 rashers smoked streaky bacon, chopped
• 400 g raw king prawns
• 2 garlic cloves, crushed
• 1 tsp Cajun seasoning
• 1 lemon, juiced
• 3 spring onions, sliced

Method

1. Bring the water to the boil, whisk in the grits and simmer for 15–20 minutes, stirring, until thick. Stir in half the butter and the cheese.
2. Fry the bacon until crisp. Remove, leaving the fat.
3. Add the rest of the butter, the prawns, garlic and Cajun seasoning. Cook for 3 minutes until pink.
4. Add the lemon juice and bacon.
5. Spoon the grits into bowls and top with the prawns and spring onions.

Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.