Grits with Shrimp and Octopus
This Grits with Shrimp and Octopus recipe is straight from the USA and James' American Adventure! Grits are made from corn...you can also use polenta if you can't get hold of grits!
Ingredients
- 500g (1lb 2oz) raw whole prawns (shrimp)
- 150g (5¼ oz) white corn grits or white polenta
- 2 corn on the cob
- 200g (7oz) mixed wild mushrooms
- 50g (1¾ oz) baby leaf spinach, washed
- 9 tablespoons butter
- Sea salt and freshly ground pepper
- 2 thick slices beacon, cut into 1cm (½inch) cubes
- 200g (7oz) cooked octopus, cut into 5cm (2in) chunks
- ½ green pepper (bell pepper) diced
- 1 lemon, juiced
Method
Peel prawns (shrimp) then pull the heads off and put both heads and shells into a medium pan. De-vein the prawns and set aside on a plate.
Pour 600ml (2½ cups) water into the pan of prawn shells, cover with a lid and bring to boil. Strain into a seperate medium pan and stir in the grits or white polenta. Place the pan over a low heat and bring to a simmer. Simmer gently for 20 minutes stirring occasionally.
Secure one corn on the cob with tongs and hold over an open flame to char it for 3-4 minutes. Alternatively, place under a grill (broiler), turning regularly. Do the same with the other corn on the cob. Take a sharp knife and cut along the length of the cob to remove the corn from the husk, turning as you go.
Add half the mushrooms to the pan of grits with half the charred corn, the spinach and 7 tablespoons of butter. Season with salt and pepper and stir everything together. Simmer gently.
Melt the remaining butter in a large frying pan over a medium heat. Add the remaining mushrooms and corn, the prawns, the cubed beacon, the octopus and the diced pepper and fry for 3 minutes, tossing every now and then.
Spoon the grits between two plates and top with the prawn mixture. Drizzle over the lemon juice and serve.
Ingredients
- 500g (1lb 2oz) raw whole prawns (shrimp)
- 150g (5¼ oz) white corn grits or white polenta
- 2 corn on the cob
- 200g (7oz) mixed wild mushrooms
- 50g (1¾ oz) baby leaf spinach, washed
- 9 tablespoons butter
- Sea salt and freshly ground pepper
- 2 thick slices beacon, cut into 1cm (½inch) cubes
- 200g (7oz) cooked octopus, cut into 5cm (2in) chunks
- ½ green pepper (bell pepper) diced
- 1 lemon, juiced
Method
Peel prawns (shrimp) then pull the heads off and put both heads and shells into a medium pan. De-vein the prawns and set aside on a plate.
Pour 600ml (2½ cups) water into the pan of prawn shells, cover with a lid and bring to boil. Strain into a seperate medium pan and stir in the grits or white polenta. Place the pan over a low heat and bring to a simmer. Simmer gently for 20 minutes stirring occasionally.
Secure one corn on the cob with tongs and hold over an open flame to char it for 3-4 minutes. Alternatively, place under a grill (broiler), turning regularly. Do the same with the other corn on the cob. Take a sharp knife and cut along the length of the cob to remove the corn from the husk, turning as you go.
Add half the mushrooms to the pan of grits with half the charred corn, the spinach and 7 tablespoons of butter. Season with salt and pepper and stir everything together. Simmer gently.
Melt the remaining butter in a large frying pan over a medium heat. Add the remaining mushrooms and corn, the prawns, the cubed beacon, the octopus and the diced pepper and fry for 3 minutes, tossing every now and then.
Spoon the grits between two plates and top with the prawn mixture. Drizzle over the lemon juice and serve.
