GRILLED ANACORTES PRAWNS w/CORN PUDDING

By BobD

Ingredients

• For the corn pudding:
• 4 SERVINGS
• Wood-Grilled Anacortes Spot Prawns (or Shrimp) with Lemon Relish and Corn Pudding
• 1 teaspoon kosher salt
• 1 ⁄2 cup grits
• 2 1⁄2cups corn kernels,
• scraped from 2 to 3 ears
• 1 ⁄4 cup crème fraîche
• Freshly ground black pepper.
• For the prawns and relish:
• 1 dozen 1 dozen spot prawns or blue prawns (or baby shrimp), peeled, deveined and among skewers
• Kosher salt
• Freshly ground black pepper
• 3 tablespoons olive oil
• 1 teaspoon grated lemon zest
• 2 teaspoons lemon juice
• 1 breakfast radish, thinly sliced and soaked in ice water for 5 minutes
• 1 tablespoon Walla Walla red salad onion (spring onion) or any sweet onion, thinly sliced and soaked in ice water for 5 minutes
• 10 flat-leaf parsley leaves
• 1 teaspoon thinly sliced chives.

Details

Servings 4

Preparation

Step 1

FOR THE CORN PUDDING

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

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.

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

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

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.

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.

FOR THE PRAWNS

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.

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.

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).