Cajun Spot Prawns with Cheesy Grits
November 9th, 2022Made with an Easy Spot Prawn Stock!
Made with spot prawns, this is a classic shrimp and grits recipe with a decidedly Alaskan spin. The tender, sweet delicacy of wild-caught Alaskan spot prawns is the perfect complement to spicy Cajun seasoning and creamy grits. Enjoy this for breakfast, lunch, or dinner.
You’ll be reserving spot prawn shells that you’ve peeled from the prawns to make a spot prawn stock. Getting every ounce of flavor out of the spot prawns, shells and all, is an easy and quick way to enhance grits.
About Chef Amanda Elliot:
Amanda Elliott is the chef/owner of Beet Box and Belly in Columbia, Missouri. She is also a freelance recipe developer sharing recipes centered on the idea of the communal table and embracing the heritage of food through travel.
Cajun Spot Prawns with Cheesy Grits
By Wild Alaskan Company
Prep time
15 minutes
Cook Time
30 minutes
Total time
45 minutes
Yield
2 servings
Ingredients
- 1 (8 oz.) pack Spot Prawns, peeled, shells reserved
- 1 cup boiling water
- 2 teaspoons Cajun seasoning
- ¼ onion, finely diced
- 2 tablespoons butter
- 1 teaspoon salt
- 1 cup milk
- ¼ cup grits
- ½ cup aged cheddar, grated
- 1 teaspoon lemon juice
- 1 tablespoon parsley, finely chopped
Instructions
1. In a heat-proof bowl, cover the spot prawn shells with boiling water and steep for 10 minutes. Meanwhile, season spot prawns with Cajun seasoning and set aside.
2. In a medium skillet over medium heat, melt butter. Add onions and salt, and cook until translucent, about 5 minutes. Add in spot prawns and cook until opaque through the center about 3 minutes depending on size of spot prawns. Add in lemon juice and set aside.
3. Strain shells from prawn stock and add to a medium pot. Add milk and bring to a simmer, then lower heat to maintain the simmer.
4. Whisk in grits and cook for 10 to 15 minutes until thickened. Then, stir in cheddar.
5. Divide grits evenly between two serving bowls and top with spot prawns and any juices from the pan. Garnish with parsley and serve immediately.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
