Prawn and quinoa grits

Prawn and quinoa grits

By
From
Cut the Carbs!
Serves
2

Shrimps cooked in bacon grease and bobbing across a lake of grits is about as Southern as y’all can get. These puddles of hominy are almost a kissing cousin of semolina and polenta and the true definition of rib-sticking sustenance. Yet if it’s treated with a little extra love and attention, you can get a similar squelching appeal (but lighter effect) from gussied-up quinoa. Gloss it with a little cream cheese for ooze and add in some lemon zest for lift. If you cook the quinoa in chicken stock it will also help boost the flavours – though if you’re after an extra kick, try roasting the shells of your prawns for 15 minutes in a moderate oven and infusing them in the warm chicken stock for 20 minutes. This may be a classic breakfast during a Southern summer when prawns are in season but I find it’s also a heart-warming dinner in winter – and a great way to revive any crustaceans you’ve stashed in the freezer.

Ingredients

Quantity Ingredient
190g quinoa, rinsed
500ml chicken stock
2 tablespoons cream cheese
1/2 lemon
1 tablespoon butter
1 tablespoon olive oil
1 red chilli, finely chopped
6 spring onions, white and green bits finely chopped
2 garlic cloves, peeled and thinly sliced
100g smoked streaky bacon, cut into small batons
500g raw prawns, peeled, and heads and digestive tracts removed
piquant hot sauce, to serve (optional)

Method

  1. Put the quinoa and chicken stock in a saucepan and bring it to the boil, then reduce the heat. Simmer with the lid on for 15 minutes, or until most of the liquid has been absorbed. Stir through the cream cheese, and grate in the zest from the lemon half (and then reserve the lemon half). You want a slightly droopy consistency, so if it is too tight, add more cream cheese or a slosh of hot water.
  2. While the quinoa is cooking, put a large frying pan over medium heat and add the butter, olive oil, half of the chilli, white bits of the spring onions, garlic and bacon. Add the reserved lemon half, cut side down, in the pan. Cook until the bacon has begun to render its fat and take on some colour.
  3. Add the prawns and cook for 3–4 minutes until they have turned nicely pink. Remove them from the pan.
  4. Squeeze the burnished lemon into the pan and scrape up any colour that has clung to bottom to create a rustic sauce. Serve the prawns over the quinoa, topped with the bacon and pan juices. Top with the remaining chilli, the piquant hot sauce, if you like, and a handful of the green bits from the spring onions.
Tags:
healthy
low carb
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again