Grilled Spot Prawns (or Shrimp) with Corn Pudding

Step 1

Combine 2 cups water and the salt in a medium saucepan and bring to a boil.

Step 2

Pour in the grits, stirring continuously until the mixture returns to a boil; reduce the heat to low and cook, covered, for 1 to 1½ hours. Stir occasionally.

Step 3

Put the corn in a blender and purée on high until the corn is smooth.

Step 4

Pass the purée through a chinois, pressing out as much corn milk as possible. Discard the solids left in the strainer.

Step 5

Place the corn milk in a saucepan and bring to a simmer over high heat while constantly stirring until thickened. Remove from the heat and reserve.

Step 6

Once the grits are tender, fold in the thickened corn milk and crème fraîche. Adjust the seasoning with salt and pepper. Set aside, covered, until ready to serve.

Step 7

Heat a grill to medium high. Season the skewered prawns liberally with salt and pepper and rub with 1 tablespoon olive oil. Set the skewers on the heated grill. Cook until caramelized and just cooked through, 2 to 3 minutes.

Step 8

Remove the shrimp from the skewers and cut into ½-inch pieces and toss in a bowl with the remaining 2 tablespoons olive oil, the lemon zest, lemon juice, radish, onion, parsley and chives. Taste and adjust seasoning.

Step 9

Spoon some of the grits onto a plate and top with the shrimp salad (a bit off to the side, so it’s not like a crown on the grits).