Grilled Spot Prawns (or Shrimp) with Corn Pudding

Ingredients

For the corn pudding

• 1 teaspoon kosher salt
• ½ cup grits
• 2 ½ cups corn kernels, scraped from 2 to 3 ears
• ¼ cup crème fraîche
• Freshly ground black pepper

For the prawns and relish

• 1 dozen spot prawns or blue prawns or baby shrimp, peeled, deveined and among skewers
• Kosher salt
• Freshly ground black pepper
• 3 tablespoons olive oil
• 1 teaspoon grated lemon zest
• 2 teaspoons lemon juice
• 1 breakfast radish, thinly sliced and soaked in ice water for 5 minutes
• 1 tablespoon Walla Walla red salad onion (spring onion) or any sweet onion, thinly sliced and soaked in ice water for 5 minutes
• 10 flat-leaf parsley leaves
• 1 teaspoon thinly sliced chives

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    623 calories; 29 grams fat; 6 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 3 grams polyunsaturated fat; 78 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 11 grams protein; 30 milligrams cholesterol; 1255 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Preparation

For the corn pudding

1. Combine 2 cups water and the salt in a medium saucepan and bring to a boil.
2. Pour in the grits, stirring continuously until the mixture returns to a boil; reduce the heat to low and cook, covered, for 1 to 1½ hours. Stir occasionally.
3. Put the corn in a blender and purée on high until the corn is smooth.
4. Pass the purée through a chinois, pressing out as much corn milk as possible. Discard the solids left in the strainer.
5. Place the corn milk in a saucepan and bring to a simmer over high heat while constantly stirring until thickened. Remove from the heat and reserve.

For the prawns and relish

1. Once the grits are tender, fold in the thickened corn milk and crème fraîche. Adjust the seasoning with salt and pepper. Set aside, covered, until ready to serve.
2. Heat a grill to medium high. Season the skewered prawns liberally with salt and pepper and rub with 1 tablespoon olive oil. Set the skewers on the heated grill. Cook until caramelized and just cooked through, 2 to 3 minutes.
3. Remove the shrimp from the skewers and cut into ½-inch pieces and toss in a bowl with the remaining 2 tablespoons olive oil, the lemon zest, lemon juice, radish, onion, parsley and chives. Taste and adjust seasoning.
4. Spoon some of the grits onto a plate and top with the shrimp salad (a bit off to the side, so it’s not like a crown on the grits).

1 1/2 hours