HONEY MUSTARD CAJUN PRAWNS WITH CHEDDAR GRITS
Yield: 4 servings
- 4 cups low-sodium chicken stock or water
- 1 1/2 cups stone ground corn grits
- 1/2 teaspoon kosher salt
- 8 tablespoons unsalted butter
- 220 grams cheddar, freshly grated
- 50 grams Parmesan cheese
- 1 cup heavy cream
- 450 grams peeled and deveined raw prawns
- 1 tablespoon cajun seasoning
- 3 tablespoons honey
- 2 tablespoons dijon
- 2 tablespoons chopped fresh parsley or coriander
Place the stock, grits and salt in a large pot and bring it to a boil over medium high heat. Once boiling, turn off the heat and and cover the pot for 10 minutes.
During this time, pat the prawns completely dry and sprinkle it with cajun seasoning. Whisk together the honey and the dijon.
After 10 minutes, bring the grits back to a boil over medium-high heat. Cook, stirring often and scraping the bottom, until most of the water is absorbed and the grits are al dente or tender, about 20 to 25 minutes. Remove the grits from the heat and stick in the cheddar, parmesan and cream. Taste and season with more salt and pepper if needed!
While the grits are cooking, heat a large skillet over medium heat and add the butter. Add the prawns in a single layer and cook about 2 to 3 minutes per side, just until it’s opaque and pink. Once the shrimp is flipped, pour in the honey djion mixture. Bring the mixture to a simmer and cook for a few minutes to bring the flavors together. Sprinkle with the fresh herbs.
Once the grits are done, serve them in a bowl. Top with the prawns. Serve immediately!
Buy online and receive at home: Prawns
Recipe via www.howsweeteats.com