Shrimp and Quinoa Grits
Shrimp and Quinoa Grits is a classic dish, serving up a fusion of flavors perfect for 2. It begins with cooking quinoa in chicken stock to a creamy consistency, enriched with cream cheese and brightened with lemon zest for a tangy touch. While the quinoa simmers to perfection, a mix of butter, olive oil, vibrant red chili, spring onions, garlic, and smoked bacon sizzles in a pan, laying down a foundation of deep, savory flavors. The highlight of the dish, raw prawns, are then cooked until perfectly pink, absorbing the rich essences of the bacon and aromatics. Once plated, the prawns and bacon are served atop the creamy quinoa grits, with a squeeze of caramelized lemon adding a final, zesty flourish. Optional hot sauce brings a spicy kick for those who prefer a bit of heat, making this dish a delightful balance of creamy, savory, and spicy notes, all crowned with the fresh green of spring onions.
- 190 g Quinoa, rinsed
- 500 ml Chicken stock
- 2 tbsp Cream cheese
- ½ Lemon
- 1 tbsp Butter
- 1 tbsp Olive oil
- 1 Red chilli, finely chopped
- 6 Spring onions
- 2 Garlic cloves
- 100 g Smoked streaky bacon
- 5000 g Raw prawns
- Piquant hot sauce
- Prepare Quinoa:
In a saucepan, combine quinoa and chicken stock, bringing it to a boil before reducing the heat. Simmer with the lid on for about 15 minutes, or until most of the liquid is absorbed. Stir in cream cheese and lemon zest, aiming for a slightly droopy consistency. Adjust by adding more cream cheese or a splash of hot water if needed.
- Cook Prawn Mixture:
While the quinoa cooks, heat butter and olive oil in a large frying pan over medium heat. Add half of the chopped chili, white parts of the spring onions, garlic, and bacon. Place the reserved lemon half, cut side down, in the pan. Cook until the bacon renders fat and gains color. Introduce the prawns and cook for 3-4 minutes until they turn pink. Remove the prawns from the pan.
- Create Sauce:
Squeeze the cooked lemon half into the pan, scraping up any flavorful bits stuck to the bottom.
- Serve:
Plate the cooked quinoa, top with the prawns, bacon, and pan juices. Garnish with the remaining chopped chili, hot sauce if desired, and a sprinkle of the green parts of the spring onions.
