Ingredients
- 140g unsalted butter
- 1 garlic clove, thinly sliced
- 330g king prawns
- 1 pinch cayenne pepper
- 1 good squeeze lemon
- 1½ tsp sea salt
- 600ml milk
- 200g polenta
- 350g collard or spring greens, shredded
- 1 tsp olive or rapeseed oil
- ½ tbsp sherry or white wine
Method
Step 1
Melt 120g of the butter in a small frying pan over a low-medium heat. Add the garlic; cook for 1 min. Tip in half the prawns and poach for 90 secs until pink underneath; turn and repeat until pink all over.Step 2
Take off the heat and stir in the cayenne pepper, squeeze of lemon juice and ½ tsp salt. Blitz to a paste in a food processor. Save the pan for later.Step 3
For the grits, put the milk, remaining 20g butter and 1 tsp salt in a pan with 650ml water. Bring to a simmer. Add the polenta in a single stream, stirring, for 3 mins or until thickened. Remove from the heat; cover to keep warm.Step 4
Meanwhile, steam the greens until tender. Toss in a bowl with 2 tbsp mushroom pickle and 2 tbsp of the pickling liquor (see link to recipe in intro above).Step 5
Return the prawn pan to the heat with 1 tsp oil. Add the remaining prawns, season and cook for 90 secs on high until pink. Pour in the sherry or wine and let it bubble until the prawns are cooked through.Step 6
Stir the shrimp paste through the polenta. Serve topped with the prawns and ground black pepper, with the greens and pickle.