Prawn And Sweet Corn ‘Grits’
A cosy prawn and sweet corn dinner packed with 27g of protein and ready in just 25 minutes.
Ingredients
- 6 cups fresh corn kernels (from about 6 large ears)
- 2 slices thick-cut bacon (about 55 grams) cut into 1cm pieces
- 1 leek (white and light-green part only) sliced into half-moons
- 2 Tbsp olive oil divided
- Kosher salt and pepper
- ¼ cup fresh basil roughly chopped
- 12 large peeled and deveined prawns patted dry
- Pinch smoked paprika optional
Instructions
- In a food processor, pulse 3 cups corn until almost smooth, about 1 minute. Add remaining 3 cups corn and pulse twice just to combine; set aside.
- Cook bacon in a large skillet on medium, stirring occasionally, until crisp, 3 to 5 minutes. Add leek and cook, stirring occasionally, until beginning to soften, about 3 minutes; transfer to a bowl.
- Wipe out the skillet and heat 1 Tbsp oil on medium. Add corn and ½ tsp each salt and pepper and cook, stirring occasionally, just until heated through, about 3 minutes. Stir in bacon mixture and basil.
- In a second large skillet, heat remaining Tbsp oil on medium-high. Season prawns with paprika (if using) and ½ tsp each salt and pepper and cook, in a single layer, until golden brown and opaque throughout, 1 to 2 minutes per side. Serve with corn “grits.”