Amy and Tyson - "Shrimp 'n' Grits"
with Lemon & Thyme Mayo
Prep time: 30 mins Cook time: 12 mins Serves: 4
12 large raw prawns, peeled, deveined, tails intact
2 tbs light olive oilLemon & Thyme Mayonnaise
2 egg yolks
1 lemon, zested, juiced
250ml light olive oil
1 tsp Dijon mustard
1 tbs finely chopped thyme leaves
Salt and pepper, to season'Grits' (Soft Polenta)
800ml chicken stock
1/4 tsp chilli flakes
170g coarse polenta
40g finely grated parmesan
2 tbs fresh thyme leaves
1 lemon, zested
- To make mayonnaise, process egg yolks and lemon juice in a food processor until well combined. With the motor running, gradually add oil, drop by drop at first, then in a thin, steady stream until thick and emulsified. Stir in remaining ingredients. Season and refrigerate until required.
- To make polenta, bring stock and chilli flakes to the boil in a medium saucepan. Gradually stir in polenta. Cook, stirring, for 8-10 minutes or until polenta is very soft. Stir in remaining ingredients. Season well.
- Preheat a frying pan over medium heat. Toss prawns with oil. Season. Add to pan and cook for 30 seconds on each side or until just cooked through.
- Divide polenta among serving plates and top with prawns. Serve with mayo to the side.