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Hi, everybody! I'm Tim Anderson. Welcome to City Suppers. Today, I'm going to show you
how to make a quick and easy soul food staple: shrimp and grits, which is just an american
way of saying, prawns and polenta.
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First, we will marinate our prawn. We've got some nice raw prawns here, shelled and deveined.
So, we're going to put in some soy sauce, some rice vinegar, and then plenty of this:
this is Sriracha sauce. This is one of the most addictive host sauces on the planet,
but I love this stuff. I'm going to put loads in.
There we go. Now, I've got some minced garlic and two spring onions. I'm only going to use
the white part. We'll come back to the green part later. We'll just slice this, not too
thinly but fairly thinly, like so. We'll just get in there. So, once this is all mixed together,
cling film it, put it in a container, and it'll sit in the fridge for anywhere from
an hour to 24 hours.
So, in this pan I'm going to start with the grits, the polenta. I've got in here some
chicken stock and some milk, and by the way if you want to try this recipe at home, just
check the description box for a full list of ingredients. We're going to bring this
to a boil and while that's happening we're going to put in a good *** of butter, like
so. Making polenta, very easy, but there is a technique to it. Basically, you need to
be showering in the boiling liquid as you whisk, otherwise it will clump up on you.
So, little by little, add the polenta, and it'll thicken up more than you think, I'd
say, so don't add too much to begin with. You can always dilute it with more stock or
milk if you need to. We're going to add to this some lovely fragrance. We've got some
grated mature cheddar cheese in there, and for texture and a little bit of sweetness
we're going to add some tinned sweet corn. If you can get the fresh stuff then by all
means do it, but I think tinned sweet corn is pretty good. I'm going to season that with
some pepper and some salt.
All right, the polenta is done. The prawns are ready, and now we're going to start to
fry them up and then dish up. So, we've got a frying pan here. Get it nice and hot. Add
a little vegetable oil or butter. It's all good. To that we're going to add some sliced,
streaky bacon. You can use lardons for this as well, or pancetta is very nice. My mother
makes this dish with little bits of sausage crumbled through it. I think pork and shellfish
is a lovely combination, so if you like this dish and you want to learn more recipes just
click the subscribe button. There's plenty more where this came from. So, when the bacon
is beginning to brown, get a little bit crispy, then we add the prawns themselves.
Oh yeah. Now, prawns are very easy to overcook, so keep your eye on them. They'll tell you
when they're done because they curl up and they go white, simple as that. They really
only need maybe three or four minutes. Give them a stir, make sure they cook on both sides.
Oh and that hot sauce and that soy sauce and that vinegar mixed with the smoky bacon, wow.
Smells good. Good eating. Mm hmm. So the prawns are cooked through, easy as that, very very
quick. Just going to slice up the green parts of our spring onion now. Bowl, grits, be generous.
Look at that. Irresistible. Then, the shrimp. Right in the middle. Get a good mound of it.
Squeeze a lime. Just to make it nice and fresh because it is quite a stodgy bowl. Spring
onions and some of these: nigella seeds. They've got a few names. Nigella is the one I know
them by. But anyway they're little black seeds, they have a very interesting flavor, I think
a little bit caramelized onion. We'll just sprinkle those on. Like so. And that's it:
shrimp and grits. Polenta and prawns. Hope you enjoy this recipe and I hope to see you
again on another episode of City Suppers.
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