Shrimp ‘n’ Grits

… Or prawns and polenta, as they say in England

Another piece of American cooking, though Southern, not Cajun, this time

And what a lovely dinner in 10minutes flat

Some shallot, chilli and lardons sweated down til brown and sticky

Wet polenta with heaps of grated cheddar takes 4 minutes tops

Then some big, plump Fin and Flounder prawns tossed in to the hot pan of bacon with garlic, parsley, chives and lemon zest

Lemon squeezed over the top gives it a bit of a wake-up

What a beautiful little dish

I know grits are a wholesome and humble thing, so probably shouldn’t actually sit down with expensive, fancy prawns – but it does make it feel like a little indulgence


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