Prawns with Fresh Corn Grits

Ingredients for Prawns with Fresh Corn Grits

• 3 ears of corn, husked

• 475ml low-sodium chicken broth

• 240ml whole milk

• 180ml grits (not instant)

• 2 matskedar osaltat smör

• Koshersalt

• Freshly ground pepper

• 60ml olivolja

• 2 vitlöksklyftor, tunt skivade

• 1/2 teaspoons dried oregano

• 1/2 teaspoons hot smoked Spanish paprika or 1/2 teaspoons smoked paprika and a pinch of cayenne pepper

• 675g large prawns, peeled, deveined, tails left intact

• Chopped fresh chives (for serving)

Grate 2 ears of corn on the large holes of a box grater over a medium bowl, catching as much juice as possible; set aside. Cut kernels from remaining ear of corn into another medium bowl; set aside.

Bring broth, milk, and 350ml water to a boil in a medium saucepan. Reduce heat so liquid is at a simmer and gradually whisk in grits. Simmer, whisking often, until grits are very tender, 20-25 minutes. Mix in butter and reserved grated corn; season with salt and pepper.

Fifteen minutes after you have added grits to saucepan, heat oil in a large skillet over medium-high heat. Cook garlic, oregano, and paprika, stirring, until fragrant, about 30 seconds. Add reserved kernels and cook,stirring occasionally, until golden brown and beginning to pop, about 3 minutes. Add prawns and cook, tossing occasionally, until cooked through, about 4 minutes.

Serve prawns and corn over grits topped with chives.

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