Prawns and grits

Prawns and grits 1) In a small bowl, combine the Cajun seasoning, paprika, Italian seasoning and salt and pepper, to taste. Sprinkle the spice mixture over the prawns to coat well and then set them aside.

Make the grits; in a medium saucepan, bring the water, chicken bouillon cubes and butter to a boil. Slowly add the grits, whisking often with a wire whisk for 5 minutes.

Add the tomato puree, cream and cheese. Keep whisking for another 2 or 3 minutes until the grits become creamy. Don't skimp on the butter and the cream, folks.

Now saute the prawns. In a large frying pan, melt another 30g butter. Add the minced garlic and stir for 30 seconds. Add in the spice-coated prawns, and cook only until just done and tender. Don't overcook. Remove the prawns from the pan and set aside in a bowl. You can taste 1 or 2, to see if they are okay.

To all those wonderful drippings from the prawns in the pan, add the flour and stir with a wooden spatula to make a roux. Cook for 10 to 15 minutes until the roux reaches a medium-tan colour, then slowly add the chicken stock and cream. Whisk together and cook for 2 minutes, then whisk in Worcestershire sauce and hot sauce. Set aside.

And last, a little country ham. Cook the ham in a frying pan, and then cut into cubes.

To serve, and this is the best part, place a few heaping spoonfuls of steaming cheese grits onto a place, top with several sizzling prawns. Drizzle that wonderful roux sauce over top of the prawns, and sprinkle on a few cubes of country ham. Enjoy.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and, therefore, we cannot make representation as to the results.