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Shrimp and grits

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A southern USA classic, this traditional Creole-inspired dish gives you all the flavours of Louisiana.

Ingredients

For the shrimp stock

For the grits

For the shrimp sauce

  • 3 thick-cut streaky bacon rashers, diced
  • 1 small green pepper, finely diced
  • 2 celery sticks, finely diced
  • 1 small onion, finely diced
  • 2 garlic cloves, finely chopped
  • 1 tbsp Creole seasoning
  • 500g/1lb 2oz large raw, shell-on prawns, rinsed and deveined, heads removed and reserved
  • 2 vine tomatoes, seeds removed and diced

To serve

  • small bunch fresh flatleaf parsley, chopped, to garnish
  • 2 spring onions, finely sliced on the diagonal, to garnish
  • 1 lemon, cut into wedges, to serve