I saw a picture of grits with garlic shrimps. Quaker Grits are not available here. I opted for polenta. It is not the same, but it will work too.
During many trips through the US corn belt, I ate my share of grits. Many of these experiances were mediocre. Other tasty. It is the same for me with polenta. I am only a fan when I prepare it in a special way. Otherwise I try to avoid it.
A bag of frozen large black tiger prawns was sitting in my freezer. Which I have to clear out the next 10 days. I defrosted the prawns, peeled them and put them in a Caribbean spice blend and lots of chopped garlic to marinate. 3 hours in the fridge was enough.
Ingredients:
120 g polenta, 450 ml chicken stock home made
1 tbsp butter, 2 tbsp creme fraiche, salt and pepper, 4 tbsp grated cheese
10 prawns, 4 cloves of garlic, 2 tbsp cooking oil, 2 tsp curry style seasoning
Heat up the stock and add the butter. Bring to a boil, let slowly the polenta in and stir with a whisk. It cooks about 5 min. When it is set, add creme fraiche and cheese.
Heat up a pan on high. Toss in the prawns with the garlic. Since they are big, they need 2,5 min per side.
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