Shrimp and Grits (Creamy Maize Grits with Bacon and Prawns)

• 700 ml Chicken stock
• 300 ml Whole milk
• 1 ½ tsp Fine sea salt
• 200 g Grits
• 60 g Butter
• 180 g Streaky bacon
• 6 Spring onion
• 3 cloves Garlic
• ½ tsp Cayenne pepper
• ½ tsp Black pepper
• 500 g Prawns, peeled and deveined
• 1 Lemon

1. Bring the chicken stock and whole milk to a gentle boil in a saucepan, then whisk in the grits in a steady stream. Reduce to low and cook, stirring often, for 18 to 22 minutes until thick and creamy. Season with 1 tsp of the fine sea salt, then stir in half the butter and keep warm on the lowest heat.
2. Meanwhile, cut the streaky bacon into small pieces. Thinly slice the spring onions, keeping the white and green parts separate, and finely chop the garlic. Cut the lemon in half.
3. Set a large frying pan over medium heat and cook the bacon for 6 to 8 minutes until browned and the fat has rendered. Add the white parts of the spring onions and cook for 1 minute until softened. Stir in the garlic and cook for 30 seconds until fragrant.
4. Add the prawns to the pan with the cayenne pepper, black pepper and the remaining 0.5 tsp fine sea salt. Sauté for 2 to 4 minutes, turning, until the prawns are opaque and just cooked through. Stir in the remaining butter to gloss the sauce, then squeeze in the lemon juice to taste and add the green parts of the spring onions.
5. Spoon the grits into warm bowls. Top with the prawns and bacon, then spoon over the pan sauce. Serve straight away while hot.

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