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Gizzi Erskine's dirty prawns, spring onions & bacon
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"This is my take on the classic Shrimp and Grits that hail from the southern states of America. Deeply satisfying and savoury, while quick to whip up, this prawn dish is the perfect accompaniment to my luxurious polenta recipe opposite. The main difference between grits and polenta is that Americans traditionally use white cornmeal as opposed to the sunnier yellow Italian cornmeal.
"The combination of the sweetness of the prawns and the saltiness of the bacon works perfectly against the mellowness of the polenta. I recommend not being overly cautious with the cayenne or lemon juice, as this really helps to cut through the richness of the dish." - Gizzi Erskine
6 raw king prawns, peeled with tails on, deveined and split down the middle to butterfly
1 tbsp olive oil
6 garlic cloves, crushed
100g smoked streaky bacon, cut into lardons
1 tbsp butter
4 spring onions, finely chopped
½ tsp sea salt
¼ tsp white pepper
A good pinch of cayenne pepper
A squeeze of lemon juice
1. Place the prawns in a bowl with enough olive oil to coat them, add the crushed garlic and allow to marinate while you get everything else ready. This dish cooks fast so have everything prepped and organised before you start cooking.
2. Heat a frying pan over a medium heat with a slick of oil. Add the bacon and fry until it is starting to crisp and the fat has rendered. Remove the bacon from the pan with a slotted spoon and set aside. In the same pan, melt the butter in the remaining bacon fat. Turn up the heat to high and add the prawns. You want to cook these hard and fast. When they have begun to turn opaque, return the bacon to the pan along with the spring onions, salt, pepper and cayenne. Check for seasoning and give it a generous squeeze of lemon juice before serving alongside the polenta.
Click here for Gizzi's cheesy polenta recipe, to serve with the prawns
For more Gizzi Erskine recipes, click here >
Please note: Third party recipes have not been nutritionally tested by Waitrose nutritionists.
This recipe was first published in October 2018.